Spinach Pasta Salad
Toss together this bright 25-minute Spinach Pasta Salad recipe! A refreshing, no-oven dish with fresh spinach, tomatoes, and zesty garlic.
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. Note: If not serving until the next day, store the dressing separately and add before serving.
- Sprinkle with grated Parmesan cheese and toss again.
- Serve immediately or chill in the refrigerator until ready to serve.
Nutrition
Calories: 251kcalCarbohydrates: 31gProtein: 7gFat: 11gSaturated Fat: 2gSodium: 288mgFiber: 2g
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