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–+ servings
fresh spinach pasta salad

Spinach Pasta Salad

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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 20 minutes
Total Time 45 minutes
Course Salad
Cuisine American
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Small bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon or spatula
  • 1 measuring cup set
  • 1 measuring spoon set

Ingredients
  

  • 8 ounce pasta rotini, penne, or bow-tie; short-cut
  • 4 cup baby spinach loosely packed
  • 1 cup cherry tomatoes halved
  • 1/2 cup cucumber diced
  • 1/4 cup red onion thinly sliced
  • 1/2 cup feta cheese crumbled
  • 1/4 cup black olives sliced
  • 2 tablespoon fresh basil chopped
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt plus more to taste
  • 1/4 teaspoon black pepper plus more to taste

Instructions
 

  • Bring a large pot of salted water to a boil over medium-high heat.
  • Add the pasta and cook according to package directions until al dente.
  • While the pasta cooks, wash and dry the spinach, then halve the cherry tomatoes, dice the cucumber, slice the red onion, and chop the basil.
  • In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until emulsified.
  • Drain the cooked pasta in a colander and rinse briefly under cool water to stop the cooking and cool the pasta.
  • Add the cooled pasta to a large mixing bowl.
  • Add the spinach, cherry tomatoes, cucumber, red onion, black olives, and basil to the bowl with the pasta.
  • Pour the dressing over the salad and toss gently until everything is evenly coated.
  • Add the crumbled feta cheese and toss lightly to distribute without breaking it up too much.
  • Taste and adjust seasoning with additional salt and black pepper if needed.
  • Cover the bowl and let the salad rest in the refrigerator for 20 minutes to allow flavors to meld.
  • Toss once more before serving and garnish with extra basil or feta if desired.

Notes

For best results, slightly undercook the pasta so it stays firm after cooling, and avoid overdressing at first since you can always add more right before serving if it seems dry. If preparing ahead, keep a bit of extra dressing separate to refresh the salad after refrigeration, as the pasta will absorb some of the liquid. You can easily customize this dish by adding grilled chicken, chickpeas, or toasted nuts for extra protein and texture, and by swapping feta for mozzarella or parmesan. Use very fresh spinach and dry it thoroughly to prevent a watery salad, and slice the onions thinly so their flavor doesn’t overpower the other ingredients.
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