Ingredients

• 12 ounces of cooked penne pasta
• 2 cups finely chopped fresh spinach
• 2 cups diced grape tomatoes
• 2 teaspoons freshly minced garlic
• 1/2 cup crumbled feta cheese or shredded mozzarella
• Optional: black olive slices or 1 small finely chopped red onion
• For the Salad Dressing:
• 1 lemon, juiced
• 1/4 cup extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 2 cloves garlic, finely minced
• 2 tablespoons chopped fresh parsley
• 3 leaves of fresh basil, chopped
• 1 teaspoon dried oregano leaves
• Salt and pepper to taste
• Optional: crumbled cooked bacon or cooked deli meat for added flavor

Instructions

1. Cook the pasta according to the package instructions until al dente. Drain and let it cool slightly.
2. Meanwhile, finely chop the spinach, dice the tomatoes, and mince the garlic. Set these aside.
3. In a separate bowl, whisk together the salad dressing ingredients – lemon juice, olive oil, balsamic vinegar, minced garlic, parsley, basil, oregano, and a pinch of salt and pepper. Mix well until emulsified.
4. In a large mixing bowl, combine the cooked pasta with the dressing, ensuring that every piece of pasta is coated.
5. Add the chopped spinach, diced tomatoes, and crumbled feta cheese. If you’re using olives or red onion, toss them in as well. Gently mix to combine all the ingredients together.
6. For the best flavor, chill the salad in the refrigerator for at least one hour. This allows the dressing to meld with the vegetables and pasta.
7. If desired, sprinkle crumbled bacon on top just before serving.
8. For a warm version of this dish, keep the pasta warm and toss in the vegetables at room temperature before adding the dressing directly onto the hot pasta.

Substitution Ideas for Enhance Your Salad

This pasta salad is wonderfully versatile! Here are some suggestions for variations:

Pasta, Spinach, and Salad Base Alternatives

• Try substituting pasta with rice, quinoa, broccoli slaw, or even lentils.
• For a lower-carb option, consider zucchini noodles or any low-carb pasta of your choice.
• Feel free to mix in chickpeas or various beans, or add carrot slaw, cabbage slaw, or cauliflower slaw for extra texture.
• Explore different greens like arugula, or replace tomatoes with diced cooked beets or butternut squash for a seasonal twist.

Easy Vegetable and Mix-in Options

Customize your salad with additional veggies or proteins:

• Any fresh or roasted vegetables, such as broccoli, peppers, or asparagus.
• Chickpeas, artichoke hearts, or hearts of palm will also complement this dish beautifully.
• For added crunch and flavor, consider sliced radishes, chopped celery, or even sliced mushrooms.
• Don’t forget about different kinds of olives, and you can always include some crumbled cooked bacon or leftover chicken for a hearty touch!

Pasta Suggestions

When selecting the pasta for this recipe, consider using vegetable-made pasta or colorful varieties to make your dish even more appealing. If you prefer a lighter meal, low-carb or zucchini noodle alternatives will work wonders as perfect substitutes while keeping the dish satisfying.

Frequently Asked Questions

Can I prepare this salad in advance?

Absolutely! This salad tastes even better after being refrigerated for a while. Preparing it a few hours (or even a day) ahead of time allows the flavors to meld beautifully.

What can I serve this salad with?

This spinach tomato pasta salad pairs well with grilled chicken, roasted veggies, or as a side for many main dishes, including chicken, fish, or steaks.

Can this salad be made vegan?

Yes! Simply omit the feta cheese and use a vegan dressing or ensure that all ingredients are vegan-friendly.

How can I make this dish spicier?

If you’re looking for some heat, try adding crushed red pepper flakes or diced jalapeños to the salad. This will give your dish a compelling kick!

Can I use other types of pasta?

Definitely! You can choose any pasta shape you prefer, from fusilli to spaghetti. Just keep in mind that the cooking time may vary.