spinach pasta salad

Tangy, garlicky, peppery pasta salad stays fresh for days making it perfect for lunches throughout the week or for an easy make-ahead dinner.

Spinach Pasta Salad

bowtie pasta

onion

garlic (minced)

olive oil

red wine vinegar

salt

black pepper

baby spinach

grape tomatoes (halved)

Parmesan (optional)

Bring a large pot of water to a boil along with 1 tablespoon kosher salt. Cook the pasta according to the package directions. Drain, but do not rinse the pasta.

While the pasta is cooking, place the onions and garlic in a large mixing bowl. Add the olive oil and vinegar to cover the onions. When the pasta has been drained, add it to the mixing bowl and toss well. Add the tomatoes and spinach.

Toss everything together to mix well and sprinkle generously with salt and pepper. Taste the salad and add more salt and pepper, as needed. Sprinkle with Parmesan, if desired. Enjoy!

This bright and colorful Spinach Pasta Salad is packed with flavor and nutrition- a vegetarian recipe that&#39;s perfect for picnics and potlucks

penne pasta

Kosher salt (to taste)

jar julienned sun-dried tomatoes with oil

black pepper (to taste)

artichoke

½ medium red onion (thinly sliced)

feta cheese

red pepper (for garnish)

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.

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This bright and colorful Spinach Pasta Salad is packed with flavor and nutrition- a vegetarian recipe that's perfect for picnics and potlucks

A delicious pasta salad with farfalle, fresh spinach, mandarin oranges, water chestnuts, peanuts, Craisins, chicken and a simple teriyaki sauce dressing.

Teriyaki Pasta Salad

baby spinach leaves

farfalle pasta ((bowtie) noodles)

chicken breasts ((or 2 cups rotisserie chicken))

peanuts

cranberries

water chestnuts (, sliced)

can mandarin oranges

Tablespoons sweet onions (, chopped)

teriyaki sauce ((**see note))

oil ((vegetable or canola oil))

rice wine vinegar

Prepare the dressing by combining all of the ingredients.

Cook pasta according to package directions. Rinse and drain pasta and add to a large bowl.

Toss the cooked noodles in  half of the teriyaki sauce and refrigerate until cooled.

Season chicken breasts with salt and pepper and grill until cooked through. Use two forks to shred the chicken.

Combine the spinach, cooked chicken, peanuts, dried cranberries, sliced water chestnuts, mandarin oranges, and chopped onion in a large salad bowl.&nbsp;

Add the pasta to the bowl, along with desired amount of remaining dressing, and toss to combine.

Top 3 spinach pasta salad recipes from across the web

The most viewed spinach pasta salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Spinach Pasta Salad

Spinach Pasta Salad

Teriyaki Pasta Salad

Top 3 spinach pasta salad recipes from across the web

The most viewed spinach pasta salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spinach Pasta Salad

Spinach Pasta Salad

Teriyaki Pasta Salad

The most viewed spinach pasta salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine