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Spinach Pasta Salad in a white bowl on a table with another bowl next to it and feta cheese
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5 from 196 votes

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
Course Entree
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 277kcal
Author Yumna Jawad

Ingredients

Instructions

  • 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.

Video

Notes

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.

Nutrition

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