Spinach Pasta Salad
Updated Jan 31, 2026
Mediterranean-inspired spinach pasta salad recipe made with penne pasta, spinach, feta, and a tangy red wine vinegar dressing. Comes together in 20 minutes.
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This Spinach Pasta Salad Is Soo Good Hot or Cold!
I didn’t mean for this spinach pasta salad recipe to turn into something I eat both hot and cold, but that’s exactly what keeps happening. It works cold like a traditional pasta salad, and it’s just as good hot; the spinach wilts, and everything feels more like a “regular” pasta dish.
I Mediterranean-ized it with sun-dried tomatoes, artichokes, feta, and a vinegar dressing, it’s soo hard to stop eating once it’s mixed. This spinach pasta salad is one of those accidental favorites that ends up in constant rotation because it doesn’t fit neatly into one category, and that’s exactly why I like it.
Happy Cooking!
– Yumna
Spinach Pasta Salad Ingredients
- Pasta: I use penne, but you can use any short pasta you like, such as cavatappi, macaroni, or fusilli.
- Spinach: I recommend baby spinach because it’s tender and easy to eat raw.
- Sun-dried tomatoes: I love oil-packed sun-dried tomatoes because they have more flavor than ones that come in a bag. Plus, I use the oil for the salad dressing.
- Artichoke hearts: I recommend artichoke hearts that come in a jar instead of dehydrated ones for more flavor.
- Red onion: I prefer red onion here instead of white or yellow because it’s milder. You could also use shallots or green onions. Read my tips on how to thinly slice an onion.
- Feta cheese: Goat cheese is a good alternative.
- For the dressing: You’ll need the oil from the sun-dried tomatoes, red wine vinegar, and minced garlic.
- Seasonings: Just crushed red pepper flakes (if you like spice), salt, and pepper.
How to Make Spinach Pasta Salad![]()
Spinach Pasta Salad
Video
Ingredients
- 8 ounces penne pasta
- Kosher salt to taste
- 1 7 ounce sundried tomatoes in oil
- 3 tablespoons red wine vinegar
- 1 garlic clove minced
- black pepper to taste
- 1 7-ounce jar artichoke hearts drained and coarsely chopped
- 4 cups baby spinach
- ½ medium red onion thinly sliced
- ½ cup crumbled feta cheese
- Crushed red pepper for garnish
Instructions
- Bring a large pot of heavily salted water to a boil and cook the pasta according to package instructions. Drain and rinse with cold water until no longer hot. Set aside.
- In a large bowl, whisk about 4 tablespoons oil from the sun-dried tomatoes, red wine vinegar, and garlic until emulsified. Season with salt and pepper to taste.
- Add the pasta to the bowl with the dressing and toss together. Add the sun-dried tomatoes, artichokes, baby spinach, red onion, and feta.
- Season to taste with salt and pepper and toss to combine. Top with crushed red pepper and serve. Enjoy hot or cold.
Equipment
Notes
- My Top Tip: Cook the pasta to al dente. If it’s undercooked, it’ll be too soft and break apart. But if it’s overcooked, it’ll taste chewy.
- Storage: Store leftovers in an airtight container in the fridge for 4–5 days.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add protein: Fold in shredded chicken or roasted chickpeas for a more complete meal.
- Have fun with add-ins: Sunflower seeds, toasted walnuts, and toasted pine nuts are great options.
Recipe Tips
- Salt the pasta water well. This is your main chance to season the pasta itself, which keeps the salad from tasting bland.
- Add dressing slowly. Start with less than you think you need. You can always add more, and you don’t want the pasta to get soggy.
Serving Ideas
- Mains: Grilled Salmon, Pesto Grilled Chicken, Grilled Shrimp
- Sides: Grilled Corn on the Cob, Grilled Carrots, Grilled Potatoes
- Soup: Cucumber Soup, Zucchini Soup, Cucumber Gazpacho
FAQs
Yes! It’s a great make-ahead dish for potlucks and cookouts. Prep everything in advance, but keep the spinach and some extra dressing separate. Mix it all together just before serving so it’s fresh.
No, it’s not necessary here. The dressing has no mayonnaise, so you can add it straight to warm pasta. The spinach leaves will wilt a little, but the salad will still be delicious.
Either! It tastes great both ways.
Comments
LOVED this recipe!! Flavorful and now a family favorite! Thank you!
Yay!! So glad your family loved it! Thank you so much!!
This was so delicious and fast prep, I liked the crispness of the spinach. Will be making this often.
Yay, that’s amazing! So happy you liked it. Thanks, Pat!
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