Spinach Pasta Salad
This bright and colorful Spinach Pasta Salad is packed with flavor and nutrition- a vegetarian recipe that's perfect for picnics and potlucks
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Servings: 4 servings
Bring a large pot of heavily salted water to a boil and cook 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 that contains 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.
Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge.
Substitutes: For best results, follow the recipe as is. Since it's a salad though, the ingredients and measurements are just guidelines, so feel free to adjust. To make this gluten-free, use any type of gluten-free pasta you'd like and cook it al dente.
Calories: 277kcal | Carbohydrates: 46g | Protein: 11g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 243mg | Potassium: 346mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2969IU | Vitamin C: 10mg | Calcium: 140mg | Iron: 2mg
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