Spinach Pasta Salad

This Spinach Pasta Salad is one that after you try it you will not seem to stop making as a go to favorite. The combination of crisp, fresh spinach with the chewy pasta and the tangy dressing is simply irresistible. Even if you don’t love the taste, spinach is mild and blends easily into this pasta salad – making it easier for you to eat more. As an added bonus, it keeps nicely in the refrigerator for several days making it perfect for a casual dinner that you can prep early in the day or the day before.

How to make Spinach Pasta Salad

Ingredients

• 8 ounces bowtie pasta
• 1/2 very small red onion thinly sliced and cut into 1-inch pieces, about ¼ cup
• 3 large cloves garlic minced
• 6 tablespoons olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 4 cups baby spinach
• 2 cups grape tomatoes halved
• grated fresh Parmesan optional

Directions:

1. Bring a large pot of water to a boil along with 1 tablespoon kosher salt. Cook the pasta according to the package directions. Drain, but do not rinse the pasta.
2. While the pasta is cooking, place the onions and garlic in a large mixing bowl. Add the olive oil and vinegar to cover the onions. When the pasta has been drained, add it to the mixing bowl and toss well. Add tomatoes and spinach.
3. Toss everything together to mix well and sprinkle generously with salt and pepper. Taste the salad and add more salt and pepper, as needed. Sprinkle with Parmesan, if desired. Enjoy!

Options

• Greek Style: Add kalamata olives, cucumber slices, and feta cheese for a Mediterranean twist.
• Italian Style: Include artichoke hearts and some shredded Parmesan cheese.
• Protein Boost: Include grilled chicken for added protein and to make it a meal.

Storage

The substantial ingredients in this salad hold up really well to the dressing, although, I do think it’s best served within two hours of refrigerating. The baby spinach will wilt a bit if chilled longer than a few hours, but it will still be delicious. Transfer leftovers to an airtight container and refrigerate for up to 2 to 3 days.