spinach pasta salad
Tangy, garlicky, and peppery spinach pasta salad with fresh vegetables and a refreshing dressing perfect for warm days and make-ahead lunches.
Ingredients
Main Ingredients
- 8 oz bowtie pasta
- 0.25 cup red onion very small, thinly sliced and cut into 1-inch pieces
- 3 cloves garlic minced
- 6 tbsp olive oil
- 0.25 cup red wine vinegar
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 4 cups baby spinach
- 2 cups grape tomatoes halved
- optional fresh Parmesan cheese grated, optional
Instructions
Preparation Steps
- 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, then toss again to combine.
- Sprinkle generously with salt and pepper. Taste the salad and add more salt and pepper, as needed. Sprinkle with grated Parmesan cheese if desired before serving.
Notes
This spinach pasta salad tastes best when served freshly made but will keep well refrigerated for up to 3 days.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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