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Fresh vibrant pasta salad with colorful vegetables and dressing

Pasta Salad with Baby Spinach and Sun Dried Tomatoes

This Pasta Salad with Baby Spinach and Sun-Dried Tomatoes is a hearty, colorful dish bursting with Mediterranean flavors. Tossed with a simple balsamic-Dijon dressing, it’s perfect as a light meal or side dish for picnics, potlucks, or easy weeknight dinners.

  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 8 ounces uncooked whole wheat pasta (rotini, bow tie, or penne)
  • 1/2 cup sun-dried tomatoes (julienne sliced)
  • 3 to 4 cups raw spinach, chopped
  • 3/4 cup chopped kalamata olives
  • Dressing:
  • 1/8 cup balsamic vinegar
  • 1 large clove garlic, minced (or 1/4 tsp garlic powder)
  • 1/4 cup olive oil
  • 1 teaspoon Dijon mustard
  • Optional Add-Ons: feta cheese, cherry tomatoes, artichoke hearts, fresh basil or parsley

Instructions

  1. Cook the Pasta: Cook 8 ounces of whole wheat pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking. Transfer to a large mixing bowl.
  2. Prepare the Ingredients: While pasta cooks, chop spinach and kalamata olives. Slice sun-dried tomatoes if needed.
  3. Make the Dressing: In a small bowl, whisk together balsamic vinegar, minced garlic, olive oil, and Dijon mustard until emulsified.
  4. Combine Everything: In the mixing bowl, combine cooled pasta, chopped spinach, olives, and sun-dried tomatoes. Pour the dressing over the top.
  5. Toss to Coat: Gently toss all ingredients until evenly coated with the dressing.
  6. Serve: Serve immediately, or chill for 30 minutes to allow the flavors to meld for an even better taste.

Notes

  • Pasta: Substitute with regular pasta or gluten-free pasta if preferred.
  • Sun-Dried Tomatoes: Roasted red peppers can be used as a flavorful alternative.
  • Shortcuts: Use pre-chopped vegetables or store-bought dressing for convenience.
  • Add-Ons: Try topping with vegan feta, artichokes, or extra herbs for more flavor and texture.
  • Author: Mia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Salad / Side Dish / Lunch
  • Method: Boil & Toss
  • Cuisine: Mediterranean / Vegan-Friendly

Nutrition

  • Serving Size: 1 1/2 cups
  • Calories: 320
  • Sugar: 5g
  • Sodium: 260mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 7g
  • Protein: 9g
  • Cholesterol: 0mg

Keywords: pasta salad with baby spinach and sun-dried tomatoes, Mediterranean pasta salad, vegan pasta salad, healthy pasta salad, easy pasta salad recipe