Name: Spinach Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: PT-491738H32M47S
Cuisine: American
Ingredients: 8 oz pasta (rotini, penne, or bowtie); 4 cups fresh baby spinach, roughly chopped; 1 cup cherry tomatoes, halved; 1/2 cup red bell pepper, diced; 1/2 cup cucumber, diced; 1/4 cup red onion, thinly sliced; 1/2 cup feta cheese, crumbled; 1/4 cup black olives, sliced (optional); 1/4 cup toasted pine nuts or walnuts (optional); 1/4 cup olive oil; 2 tbsp red wine vinegar or lemon juice; 1 tsp Dijon mustard; 1 clove garlic, minced; 1 tsp honey or maple syrup; Salt and pepper, to taste

Spinach pasta salad is a vibrant, fresh, and hearty dish that I love making any time of year. It’s packed with vegetables, tossed in a zesty homemade vinaigrette, and finished off with creamy feta cheese. Whether I serve it as a light lunch, a summer side, or a meal prep option for the week, it always hits the spot.

Why You’ll Love This Recipe

I love this salad because it’s not only easy to prepare but also incredibly versatile. The mix of textures—from crisp vegetables to chewy pasta and creamy feta—makes every bite interesting. It holds up well in the fridge, making it perfect for making ahead. Plus, the dressing is homemade and customizable, which adds a fresh and tangy punch without relying on store-bought options.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 oz pasta (rotini, penne, or bowtie)

4 cups fresh baby spinach, roughly chopped

1 cup cherry tomatoes, halved

1/2 cup red bell pepper, diced

1/2 cup cucumber, diced

1/4 cup red onion, thinly sliced

1/2 cup feta cheese, crumbled

1/4 cup black olives, sliced (optional)

1/4 cup toasted pine nuts or walnuts (optional)

For the Dressing:

1/4 cup olive oil

1 tsp Dijon mustard

2 tbsp red wine vinegar or lemon juice

1 clove garlic, minced

1 tsp honey or maple syrup

Salt and pepper, to taste

Directions

Cook the Pasta: I start by cooking the pasta according to the package directions until it’s al dente. Then I drain and rinse it under cold water to cool it down quickly and stop the cooking. Once drained well, it’s ready for the salad.

Make the Dressing: In a small bowl or jar, I whisk together the olive oil, red wine vinegar or lemon juice, Dijon mustard, garlic, honey or maple syrup, and a pinch of salt and pepper until smooth and emulsified.

Assemble the Salad: In a large mixing bowl, I combine the cooled pasta, chopped spinach, halved cherry tomatoes, red bell pepper, cucumber, red onion, olives, and nuts. Then I pour the dressing over the salad and toss it gently to combine.

Add Cheese & Chill: Finally, I fold in the crumbled feta cheese. I like to refrigerate the salad for at least 30 minutes to allow all the flavors to blend together beautifully before serving.

Servings and timing

This recipe makes about 6 servings and takes roughly 15 minutes of active prep time and 10 minutes of cooking. I usually let it chill for 30 minutes in the fridge before serving for the best flavor.

Variations

I like to add grilled chicken or chickpeas when I want to make it a complete meal with protein.

Swapping feta with mozzarella balls or crumbled goat cheese changes the flavor profile in a fun way.

Sometimes I use balsamic vinegar in the dressing instead of red wine vinegar for a slightly sweeter, richer flavor.

For extra crunch, I’ll throw in sunflower seeds or crispy fried onions on top.

If I’m out of pasta, quinoa or couscous also work great as a base.

Storage/Reheating

I keep leftovers in an airtight container in the fridge for up to 3 days. Since it’s a cold salad, there’s no need to reheat it. If it looks a bit dry after sitting, I just drizzle a little olive oil or a splash of vinegar and toss again before serving.

Related Recipes:

Savory Spinach & Feta Puff Pastry Bites

FAQs

Can I make this salad ahead of time?

Yes, I often make it a day in advance. The flavors actually improve after it chills for a few hours or overnight.

What’s the best pasta shape for this salad?

I usually go for rotini, bowtie, or penne because they hold the dressing well and have a nice bite, but any short pasta works.

Is it okay to skip the feta cheese?

Absolutely. I sometimes leave it out or swap it for vegan cheese if I’m serving it to someone who’s dairy-free.

Can I add meat to this salad?

Definitely. I like adding grilled chicken, shredded rotisserie chicken, or even cooked shrimp for extra protein.

How can I make this gluten-free?

To make it gluten-free, I just use a gluten-free pasta variety. Everything else in the salad is naturally gluten-free.

Conclusion

This spinach pasta salad is a quick, colorful, and delicious dish I love to prepare when I want something easy yet satisfying. It’s versatile, perfect for make-ahead meals, and a great way to use up fresh veggies. Whether I’m packing lunch or feeding a crowd at a picnic, this salad always delivers.

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