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
Servings: 4 servings
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 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
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