This bright and colorful Spinach Sundried Tomatoes Pasta Salad is packed with flavor, texture and nutrition - a vegetarian recipe that everyone will love!

Spinach Sundried Tomatoes Pasta Salad

This bright and colorful Spinach Sundried Tomatoes Pasta Salad is packed with flavor, texture and nutrition - a vegetarian recipe that everyone will love!
5 from 2 votes
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Course: Entree
Cuisine: American
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 6 servings
Calories: 385kcal
Author: Yumna Jawad

Ingredients

  • 12 oz ditalini pasta or pasta of choice
  • 1 7 oz. jar sundried tomatoes
  • 2 cloves garlic crushed
  • 3 Tbsp Red Wine Vinegar
  • 1 15 oz can chickpeas rinsed/drained
  • 1 cup fresh baby spinach
  • 2 Tbsp grated Parmesan cheese
  • Salt and pepper to taste

Instructions

  • Cook pasta according to package instructions. Drain and rinse with cold water until no longer hot.
  • In a large bowl, pour the complete contents of the sundried tomatoes jar with the oil from the jar included. Mix in the crushed garlic and the red wine vinegar and slightly whisk the ingredients until well incorporated to create the dressing for the pasta salad.
  • Add the pasta to the bowl that contains the dressing and toss together.
  • Add the chickpeas and the fresh baby spinach and toss again to combine. Carefully add more olive oil if needed until the pasta salad is coated to your liking.
  • Sprinkle with grated Parmesan cheese and salt and pepper to taste, if you desire. You can keep out the Parmesan cheese to make this a vegan option.
  • Enjoy this hot or cold, and store in the fridge in an airtight container for up to 5-6 days.

Nutrition

Serving: 1g | Calories: 385kcal | Carbohydrates: 74g | Protein: 17g | Fat: 3g | Cholesterol: 1mg | Sodium: 337mg | Potassium: 1558mg | Fiber: 9g | Sugar: 15g | Vitamin A: 825IU | Vitamin C: 16.5mg | Calcium: 105mg | Iron: 5.3mg