This vibrant Spinach Pasta Salad is a delightful blend of fresh ingredients that perfectly balances flavors and textures. Packed with nutrient-rich spinach, al dente pasta, and a medley of colorful vegetables, it’s tossed in a zesty vinaigrette that brightens every bite. Ideal as a refreshing side dish or a light main course, this salad can easily be customized with your favorite add-ins, making it a versatile option for any gathering or a quick weeknight meal.
Ingredients:
- 8 oz rotini or fusilli pasta
- 4 cups fresh baby spinach
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup black olives, sliced (optional)
For the Vinaigrette:
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions:
- Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- Prepare the Vinaigrette: In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.
- Combine Ingredients: In a large mixing bowl, combine the cooked pasta, fresh spinach, cherry tomatoes, cucumber, red onion, feta cheese, and olives.
- Toss with Dressing: Drizzle the vinaigrette over the salad and toss gently until everything is well coated.
- Serve: Allow the salad to sit for about 10 minutes to let the flavors meld before serving. Enjoy chilled or at room temperature!
Feel free to experiment with other ingredients like grilled chicken, chickpeas, or roasted red peppers for added protein and flavor!
