Spinach Pasta Salad is the perfect summertime meal when you don’t want to turn on the oven. Keep cool and enjoy this light and refreshing salad anytime.
I don’t know about you, but the last thing I want to do during hot summer days is fuss over a hot stove or turn on my oven. Salads, especially pasta salads, are my quick and easy go-to meals. The best part about pasta salads is that you can make a lot and enjoy them all week long. This spinach pasta salad, like many others, gets better the longer it sits as the dressing has time to soak into the pasta and veggies.
I love Italian food, so this pasta salad recipe, with its garlic, oregano, olive oil, and Parmesan cheese, is right up my alley. Serve it with some crusty bread and a glass of Chianti (for the adults, of course), and enjoy the gentle evening breeze.
Savor the Versatility of Spinach Pasta Salad
One of the many reasons pasta salads are a hit is their versatility. You can transform your favorite recipe by adding or subtracting ingredients. It’s a fun way to keep things interesting, especially for my kids, who love it when I switch up the pasta shapes.
Here are some delicious options to add to your spinach pasta salad:
- Artichokes
- Hearts of palm
- Sun-dried tomatoes
- Chopped bell peppers
- Olives
- Feta cheese
- Mozzarella cheese
- Grilled chicken
- Salami
- Ham
- Sunflower seeds
- Chopped nuts
Al Dente Pasta – Why It’s Important
Cooking your pasta to the al dente point is a crucial part of this recipe. Al dente means that the pasta is still firm when bitten—but not too firm that it is hard and chewy. Start by reading the cooking instructions on the package. If the directions call for 8 minutes of boiling time, check your pasta 2 minutes before, at the 6-minute mark. After that, I continue to check every 30 seconds. To test your pasta, remove a piece from the water, blow on it, and take a tiny bite. If it is still firm but tender, it is ready. You do not want soft pasta, which will fall apart in the salad.
How to Make Ahead and Store
Spinach pasta salad is easy to make ahead. If you do not plan to serve the salad until the next day, mix the pasta and vegetables and store them in a resealable container. Mix the dressing separately and refrigerate until ready to serve. Then, mix the salad, dressing, and cheese as directed. Store any leftovers in a resealable container for up to 4 days. The spinach will wilt, but it will still taste amazing.
Serving Suggestions
Spinach pasta salad is perfect by itself or alongside some other cold items on a picnic or BBQ buffet table. I like to serve Bacon Ranch Deviled Eggs with pasta salads. They bring an added protein boost to the meal. If you are serving everything outside, I suggest placing a dish of ice under your platter of deviled eggs. You want to keep them cool in the heat.
This Classic Strawberry Pretzel Salad is an enjoyable addition to the meal. Jello salads such as this will take you back to your childhood. You can even switch up the Jello flavor by using orange Jello and mandarin orange slices.
Spinach Pasta Salad
Ingredients
- 8 ounces bowtie pasta
- 4 cups fresh baby spinach
- 1 cup cherry tomatoes halved
- 1/4 cup red onion finely chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup grated Parmesan cheese
Instructions
- Cook pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooked pasta, baby spinach, cherry tomatoes, and red onion.
- In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper to create the dressing.
- Pour the dressing over the pasta mixture and toss until well coated.
- Sprinkle with grated Parmesan cheese and toss again.
- Serve immediately or chill in the refrigerator until ready to serve.
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