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Spinach Pasta Salad

Spinach Pasta Salad Recipe

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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.