Spinach Pasta Salad

There’s something about a big bowl of spinach pasta salad that just looks like pure happiness on the table—vibrant green leaves, colorful veggies, and twirls of tender pasta glistening with a light, tangy dressing.

It’s a rejuvenating, feel-good meal that comes together fast, perfect for those days when you need dinner on the table in about 30 minutes with zero fuss.

This dish is made for busy weeknights, easy meal prep, and anyone who loves fresh flavor without spending hours in the kitchen.

I still remember the first time it saved me: friends texted they were “almost there” for an impromptu lunch, and I’d nothing ready.

A quick boil of pasta, a handful of baby spinach, a few pantry add-ins, and suddenly I’d a generous, shareable bowl that felt intentional—not rushed.

It’s just as perfect for quick lunches, potlucks, or light Sunday suppers.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers bright, zesty Mediterranean flavor in every bite.
• Packs in veggies and spinach for a more nourishing pasta salad.
• Comes together quickly with simple, easy-to-find ingredients.
• Serves perfectly for picnics, potlucks, or make-ahead lunches.
• Adapts easily with extra proteins, cheeses, or crunchy toppings.

Ingredients

• 8 ounces short-cut pasta (rotini, penne, or bow-tie) — cook to just-al-dente so it stays firm
• 4 cups baby spinach, loosely packed — choose fresh, vibrant leaves without wilting
• 1 cup cherry tomatoes, halved — use sweet, ripe tomatoes for best flavor
• 1/2 cup cucumber, diced — peel if skin is thick or waxy
• 1/4 cup red onion, thinly sliced — slice very thin so flavor doesn’t overpower
• 1/2 cup feta cheese, crumbled — use brine-packed feta for better texture
• 1/4 cup black olives, sliced — choose pitted, mild olives like ripe or Kalamata
• 2 tablespoons fresh basil, chopped — add just before mixing to keep it bright
• 1/4 cup extra-virgin olive oil — use a fruity, good-quality oil for the dressing
• 2 tablespoons red wine vinegar — gives classic tang for Mediterranean-style salads
• 1 teaspoon Dijon mustard — helps emulsify and thicken the dressing
• 1 clove garlic, minced — mince very finely for even flavor in dressing
• 1/2 teaspoon dried oregano — rub between fingers to release aroma
• 1/4 teaspoon salt — adjust to taste after tossing salad
• 1/4 teaspoon black pepper — freshly ground for better flavor

Step-by-Step Method

Cook the Pasta

Bring a large pot of salted water to a boil. Add the short-cut pasta and cook until just al dente, following package directions. Slightly undercook so it stays firm after cooling.

Drain in a colander and rinse briefly under cool water to stop the cooking. Shake off excess water and let the pasta cool completely.

Prep the Vegetables and Herbs

Wash and dry the baby spinach thoroughly so it doesn’t water down the salad. Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. Chop the fresh basil.

Keep everything bite-sized and fairly uniform. Set the vegetables and herbs aside while you prepare the dressing.

Whisk the Dressing

In a small bowl, add extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Whisk vigorously until the mixture is emulsified and slightly thickened.

Taste and adjust seasoning if needed. Set the dressing aside; whisk again briefly just before adding to the salad.

Combine Pasta and Vegetables

Transfer the cooled pasta to a large mixing bowl. Add the spinach, cherry tomatoes, cucumber, red onion, black olives, and chopped basil.

Use a wooden spoon or spatula to gently toss the ingredients so they’re evenly distributed. Make sure the pasta is completely cool before you add the spinach to prevent wilting.

Dress and Toss the Salad

Pour the prepared dressing over the pasta and vegetables. Start with most of the dressing, reserving a little in case you need more later.

Toss gently but thoroughly so everything is evenly coated. Check that the spinach is lightly dressed and the pasta glistens without pooling liquid at the bottom.

Fold in the Feta

Sprinkle the crumbled feta cheese over the dressed salad. Toss very lightly, just enough to distribute the cheese without breaking it into tiny pieces.

This keeps nice chunks of feta throughout. Taste again and adjust with additional salt and black pepper if needed, remembering the feta adds some saltiness.

Chill and Serve

Cover the bowl and refrigerate the salad for about 20 minutes to let the flavors meld.

Before serving, toss once more to redistribute the dressing. If the salad seems dry, add a bit more dressing or a drizzle of olive oil.

Garnish with extra basil or feta, then serve chilled or at cool room temperature.

Ingredient Swaps

• Use whole-wheat, chickpea, or lentil pasta for more fiber/protein; gluten-free pasta for a GF version.
• Swap feta with mozzarella, parmesan, goat cheese, or omit/replace with olives, toasted nuts, or chickpeas for dairy-free.
• Replace spinach with arugula, mixed greens, or massaged kale; use any fresh tomatoes, bell pepper, or carrots if cherry tomatoes/cucumber aren’t available.
• Substitute red wine vinegar with white wine vinegar, apple cider vinegar, or lemon juice; use any mild onion (yellow, white, or green onion) instead of red.

You Must Know

– Scale – For a crowd, you can safely double or triple as long as you use a very large bowl and dress in layers (about 1/2 the dressing, toss, then the rest as needed); this avoids heavy pooling at the bottom and guarantees every 8-ounce increment of pasta gets roughly 1/4 cup oil + 2 tablespoons vinegar coverage.

Serving Tips

• Serve slightly chilled in a wide, shallow bowl to showcase colorful layers.
• Pair with grilled chicken, fish, or tofu for a light, complete meal.
• Offer lemon wedges and extra feta on the side for customizable brightness and richness.
• Plate on a bed of additional fresh spinach for extra volume and vibrant presentation.
• Serve in individual mason jars for portable picnics, lunches, or potlucks.

Storage & Make-Ahead

This spinach pasta salad keeps well in the fridge for up to 3–4 days in an airtight container.

For best texture, add extra dressing and fresh basil just before serving.

It can be made a day ahead; however, it doesn’t freeze well, as the pasta, spinach, and vegetables become mushy.

Reheating

Reheat small portions in the microwave at 50% power, briefly, to avoid wilting spinach.

Alternatively, gently warm in a covered oven-safe dish or on low stovetop heat, stirring frequently.

Picnics, Potlucks, and Parties

After you’ve figured out how you like to serve it at home—chilled, room temp, or just lightly warmed—the fun really starts when you pack this spinach pasta salad up for picnics, potlucks, and parties.

I scoop it into a wide, shallow container so the colors show through the lid—emerald spinach, ruby tomatoes, inky olives, snowy feta. It always looks like confetti in a bowl.

When I’m heading to a park or a friend’s backyard, I toss the salad, then keep a little extra dressing in a jar.

Right before we eat, I drizzle it over and give everything a quick stir so the pasta tastes freshly made. There’s never much left—someone always asks to take the last scoop home.

Final Thoughts

Give this Spinach Pasta Salad a try the next time you need a fresh, colorful meal or side dish—it comes together quickly and is easy to love.

Don’t hesitate to tweak the add-ins or cheese to match your tastes and make it your own.

Frequently Asked Questions

Is This Spinach Pasta Salad Suitable for People With Gluten Intolerance or Celiac Disease?

No, not as written—it uses regular wheat pasta. If you grab a certified gluten‑free pasta instead, I’d happily share it with my celiac friend; we’ve swapped this way at potlucks without trouble.

Can I Make This Salad Without Garlic for Low-Fodmap or Sensitive Stomachs?

Yes, you can. I skip the garlic and let sharp Dijon, oregano, basil, and briny feta carry the flavor. When my stomach’s touchy, this lighter version still tastes bright, fresh, and surprisingly satisfying.

How Can I Calculate the Approximate Calories and Macros per Serving?

You can plug each ingredient’s grams into a tracker like Cronometer; I do this, then divide totals by four. It’s oddly soothing, like unpacking groceries with numbers—protein, carbs, fats all lining up neatly.

Is This Recipe Safe for Pregnant People, Especially Regarding Feta Cheese?

Yes, it’s usually safe if you use pasteurized feta and fresh ingredients. When I was pregnant, I always double-checked labels, skipped soft, unpasteurized cheeses, and kept everything chilled and freshly made before eating.

What Wine or Beverages Pair Best With Spinach Pasta Salad?

I’d pour a crisp Sauvignon Blanc or Pinot Grigio; their citrusy snap flatters the greens and feta. If you’d rather skip alcohol, I love icy sparkling water with lemon—bright, bubbly, and palate-cleansing between bites.