Spinach Pasta Salad
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
20 mins
-
Servings
4 servings
-
Calories
277 kcal
-
Course
Main Course
-
Cuisine
American
Spinach Pasta Salad
Description
Cooked penne pasta is cooled and combined with a dressing made by whisking oil from sun-dried tomatoes with red wine vinegar and minced garlic, seasoned with salt and black pepper. The prepared pasta is tossed with diced sun-dried tomatoes, chopped artichoke hearts, fresh spinach leaves, thinly sliced red onion, and crumbled feta cheese. The salad is finished with a sprinkle of crushed red pepper for additional mild heat.
The salad's texture varies from the soft pasta to the slight chew of sun-dried tomatoes and artichokes, complemented by fresh, crisp spinach and onion. The feta adds tangy creaminess. It can be served chilled for a refreshing side or at room temperature, making it adaptable for different serving situations.
This versatile pasta salad benefits from leftover storage in the refrigerator for up to 4-5 days. Adjustments to ingredients or pasta types can be made to suit dietary needs or preferences without altering the core flavor balance.
Ingredients
- 8 ounces penne pasta
- kosher salt to taste
- 1 ounce sun-dried tomatoes in oil
- 3 tablespoons red wine vinegar
- 1 garlic minced, clove
- black pepper to taste
- 1 ounce jar artichoke hearts drained and coarsely chopped
- 4 cups baby spinach
- ½ red onion thinly sliced, medium
- ½ cup feta cheese crumbled
- 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.
Notes
- Store leftovers in airtight containers refrigerated for 4-5 days to maintain freshness.
- Ingredient amounts can be adjusted as this salad allows for flexible substitutions.
- To make gluten-free, substitute penne with a gluten-free pasta cooked al dente.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Calories | 277kcal | 14% |
| Carbohydrates | 46g | 15% |
| Protein | 11g | 22% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 17mg | 6% |
| Sodium | 243mg | 10% |
| Potassium | 346mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 2969IU | 59% |
| Vitamin C | 10mg | 11% |
| Calcium | 140mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
