Bright & Easy Spinach Pasta Salad with Cherry Tomatoes and Feta

This spinach pasta salad is the kind of side dish that disappears first at a potluck. Tender pasta, fresh baby spinach, sweet cherry tomatoes, and salty feta come together in a lemony dressing that feels light and lively, not heavy or gloppy.

It comes together in the time it takes to boil water, and you can serve it right away or let it chill for an hour so the flavors really sing.

What Makes This Spinach Pasta Salad So Good

I keep returning to this pasta salad because it delivers on texture. The spinach stays fresh and barely softened, not wilted and sad, and the lemon dressing is punchy enough to wake up the whole bowl. The cherry tomatoes burst with sweetness, and the feta gives you salty little crumbles in every few bites.

You can make the dressing and cook the pasta ahead of time. Then everything gets tossed together right before serving, so the spinach holds its own until the moment it hits the table.

Ingredients

• 8 oz farfalle (bow-tie) pasta: any short pasta shape works; rotini or penne are great swaps
• 4 cups lightly packed baby spinach: leaves should be dry and crisp
• 8 oz cherry tomatoes: halved, or quartered if they’re large
• 2 oz feta cheese: crumbled, and save a little for topping
• ¼ small red onion: thinly sliced
• 3 tbsp olive oil: extra virgin adds good fruitiness here
• 2 tbsp fresh lemon juice: from about 1 lemon
• 1 tsp Dijon mustard: helps emulsify the dressing
• 1 small garlic clove: minced or pressed
• ½ tsp kosher salt: plus more for the pasta water
• Freshly ground black pepper: to taste

Variations / Substitutions

• Swap the spinach: tender arugula or watercress works, but the leaves will be a bit more peppery.
• Add protein: fold in shredded rotisserie chicken or drained canned chickpeas to make it a full lunch.
• Change up the cheese: crumbled goat cheese or mini mozzarella pearls are both lovely instead of feta.
• Make it dairy-free: skip the cheese and add a handful of toasted pine nuts or a few extra olives for richness.
• Go sharper: whisk a teaspoon of red vinegar into the dressing for a tarter edge.

Creamy Chicken Spinach Pasta is a great main dish to serve alongside this salad.

How to Make Spinach Pasta Salad

Step 1: Boil the Pasta

Bring a large pot of salted water to a boil and cook the 8 oz of farfalle until al dente, about 8 to 10 minutes. Drain the pasta, then rinse it under cold water until it’s completely cool to the touch.

The pasta should feel chilled before you dress it. Any leftover warmth will cause the spinach to wilt too soon. If you’re in a rush, spread the pasta out on a baking sheet for a few minutes to speed up the cooling.

Step 2: Whisk the Lemon Dressing

In a small bowl, combine the 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp Dijon mustard, the minced garlic clove, ½ tsp kosher salt, and a few grinds of black pepper. Whisk until everything is smooth and the mixture looks a little creamy.

Give the dressing a taste. It should be bright and well salted. If your lemon is especially tart, stir in a tiny pinch of sugar or another drop of oil to round it out. Set the dressing aside for a moment. The garlic will mellow slightly as it waits.

Step 3: Toss the Dressing with Pasta and Veggies

In a large mixing bowl, combine the cooled pasta, the halved cherry tomatoes, the sliced red onion, and most of the crumbled feta. Save about a tablespoon of feta for finishing. Pour the dressing over the top and toss everything together with a big spoon until the pasta is evenly coated.

At this point, the salad will look colorful but the spinach isn’t in the bowl yet. That’s on purpose. Holding the spinach back keeps the leaves from getting soggy or overly wilted before you’re ready to serve. You can even cover and chill the dressed mixture like this for up to a few hours if needed.

Step 4: Fold in the Spinach and Plate It Up

Just before serving, pile the 4 cups of baby spinach on top of the dressed pasta. Use a large spoon or clean hands to fold the spinach in gently, turning the mixture until the leaves are evenly distributed and just beginning to soften from the acidity of the dressing.

Transfer the salad to a wide serving bowl, scatter the reserved feta over the top, and serve right away. The best forkful has a little bit of everything: a tender noodle, a sweet tomato half, a crumble of salty cheese, and a bright tangle of fresh spinach.

How to Keep the Spinach from Getting Soggy

• Use dry spinach.: Wash and spin the leaves thoroughly, then pat them with a towel so no extra water dilutes the dressing.
• Add spinach at the very end.: Mix it in no more than 5 minutes before serving. That way the leaves stay fresh and lively.
• Cool the pasta completely.: Even a hint of warmth will steam the spinach and turn it limp.
• Hold off on dressing leftovers.: If you know you’ll have extra, set aside a portion of undressed pasta and spinach to combine later.

Scale this salad for a crowd:

Storing Leftovers

Leftovers keep in the fridge for up to 2 days in a sealed container. The spinach will soften more as it sits, so the texture shifts from crisp to tender, but the flavor stays bright. Give it a quick toss before serving cold straight from the fridge; there is no need to reheat.

What Goes Well with Spinach Pasta Salad

Serve this salad next to grilled chicken thighs that have been marinated in lemon and olive oil. The char from the grill plays off the fresh lemon dressing. It also stands up well beside a simple pan-seared salmon fillet, where the richness of the fish is cut by the acidity in the salad. For a vegetarian meal, pile it next to a warm slice of vegetable and feta quiche.

Frequently Asked Questions

Can I use a different pasta shape?

Yes. Rotini, penne, or orecchiette all catch the dressing in their ridges and work beautifully.

Can I make the dressing ahead of time?

You can whisk it together up to 3 days ahead and keep it in a jar in the fridge. Let it come to room temperature and shake before using.

Will frozen spinach work?

No, it releases too much water and turns mushy. Stick with fresh baby spinach for the crisp, leafy texture.

How far in advance can I assemble the salad?

Cook the pasta and make the dressing up to a day ahead, stored separately. Toss the pasta with the tomatoes, onion, feta, and dressing a few hours before serving, then fold in the spinach right before you head to the table.

Is this salad gluten-free?

Use your favorite gluten-free short pasta and cook it just to al dente. Rinse well to keep the texture firm.

Spinach Pasta Salad Recipe

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Calories: 340

Ingredients Method Notes

Ingredients

  

• 8 oz farfalle (bow-tie) pasta
• 4 cups lightly packed baby spinach
• 8 oz cherry tomatoes, halved
• 2 oz feta cheese, crumbled
• ¼ small red onion, thinly sliced
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 small garlic clove, minced
• ½ tsp kosher salt
• Freshly ground black pepper, to taste

Method

 

1. Cook the pasta in salted boiling water until al dente, about 8 to 10 minutes. Drain and rinse under cold water until completely cool.
2. Whisk together the olive oil, lemon juice, Dijon, garlic, salt, and pepper until smooth.
3. In a large bowl, toss the cooled pasta with the cherry tomatoes, red onion, and most of the feta. Pour the dressing over and mix well.
4. Just before serving, fold in the baby spinach until the leaves are evenly distributed. Transfer to a serving bowl, top with the remaining feta, and serve.

Notes

If you have the time, let the dressed pasta and veggies (without the spinach) sit at room temperature for about 30 minutes. The flavors deepen and the onion softens slightly. Stir it a few times while it rests, then fold in the spinach right before serving.