Spinach Pasta Salad

5 from 196 votes

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

Cook Time 10

Total Time 20

Servings servings

Calories 277kcal

Author Yumna Jawad

Equipment

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