Best 20 Spinach Pasta Salad Recipes

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Spinach pasta salad is a vibrant and refreshing dish that is perfect for summer gatherings, potlucks, or as a quick and healthy meal. Made with tender cooked pasta, fresh spinach, and a variety of other vegetables, this salad is packed with flavor and nutrients. The dressing is usually light and tangy, often made with olive oil, vinegar, and herbs. Whether you prefer a classic recipe or something more creative, there is a spinach pasta salad recipe out there to suit your taste. In this article, we will explore some of the best spinach pasta salad recipes, providing you with all the information you need to create a delicious and satisfying dish.

Let's cook with our recipes!

SPINACH PASTA SALAD



Spinach Pasta Salad image

A unique salad, packed with iron! Your kids will eat spinach, as long as you don't tell them it's spinach. Popeye would have loved this!

Provided by Kim Fusich

Categories     Salad     100+ Pasta Salad Recipes     Spinach Pasta Salad

Time 2h25m

Yield 8

Number Of Ingredients 10

1 (12 ounce) package farfalle pasta
10 ounces baby spinach, rinsed and torn into bite-size piece
2 ounces crumbled feta cheese with basil and tomato
1 red onion, chopped
1 (15 ounce) can black olives, drained and chopped
1 cup Italian-style salad dressing
4 cloves garlic, minced
1 lemon, juiced
½ teaspoon garlic salt
½ teaspoon ground black pepper

Steps:

  • In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  • In a large bowl, combine the pasta, spinach, cheese, red onion and olives.
  • Whisk together the salad dressing, garlic, lemon juice, garlic salt and pepper. Pour over salad and toss. Refrigerate for 2 hours and serve chilled.

Nutrition Facts : Calories 334.1 calories, Carbohydrate 41.8 g, Cholesterol 6.3 mg, Fat 16.6 g, Fiber 4.8 g, Protein 8.6 g, SaturatedFat 3.4 g, Sodium 1167.1 mg, Sugar 4.9 g

SPINACH ARTICHOKE PASTA SALAD



Spinach Artichoke Pasta Salad image

Provided by Rachael Ray : Food Network

Time 13m

Yield 4 servings

Number Of Ingredients 14

Coarse salt
1 package fresh mushroom or chicken prosciutto or spinach filled tortellini (recommended: Contadina or Buitoni brands) available on dairy aisle in most markets
1/2 pound fresh baby spinach
1 (15-ounce) can baby artichoke hearts in water, drained and chopped
1 red roasted pepper, drained and chopped
1/2 small red onion, chopped
1 clove garlic, cracked from skin
1 lemon, zested
2 teaspoons lemon juice, the juice of 1 wedge
2 tablespoons red wine vinegar, a couple of splashes
1/4 cup extra-virgin olive oil
1 tablespoon fresh thyme leaves, chopped or 1/2 teaspoon dried leaves, eyeball it
Black pepper
A handful sun-dried tomatoes packed in oil, coarsely chopped

Steps:

  • Bring 5 or 6 inches of water to a boil in a large pot. Salt boiling water and add pasta. Cook for 3 to 4 minutes, until pasta is just tender and the tortellini are floating like buoys. Drain tortellini, then cool the cooked pasta by spreading them out on a large plate or a cookie sheet in a single layer.
  • Coarsely chop baby spinach. Combine with artichoke pieces, roasted red pepper and red onion. Chop garlic, then add salt to it and mash it into a paste with the flat of your knife. Transfer garlic paste to a small bowl and add lemon zest, lemon juice and vinegar to it. Whisk in oil, thyme and pepper. Add pasta and sun-dried tomatoes to the salad. Dress salad and gently toss. Serve or refrigerate.

SPINACH BASIL PASTA SALAD



Spinach Basil Pasta Salad image

This is a delicious salad! Use this as an alternative to the traditional pasta or potato salads at your BBQ!

Provided by _jennifer

Categories     Salad     100+ Pasta Salad Recipes     Spinach Pasta Salad

Time 30m

Yield 10

Number Of Ingredients 9

1 (16 ounce) package bow tie pasta
1 (6 ounce) package spinach leaves
2 cups fresh basil leaves
½ cup extra virgin olive oil
3 cloves garlic, minced
4 ounces prosciutto, diced
salt and ground black pepper to taste
¾ cup freshly grated Parmesan cheese
½ cup toasted pine nuts

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Rinse with cold water to cool. Drain well in a colander set in the sink.
  • Toss the spinach and basil together in a large bowl.
  • Heat the olive oil in a skillet over medium heat; cook and stir the garlic in the hot oil for 1 minute; stir in the prosciutto and cook 2 to 3 minutes more. Remove from heat. Add to the bowl with the spinach and basil mixture; toss to combine. Pour in the drained pasta and retoss. Season with salt and pepper. Sprinkle with the Parmesan cheese and pine nuts to serve.

Nutrition Facts : Calories 372.4 calories, Carbohydrate 36.4 g, Cholesterol 15.3 mg, Fat 20.7 g, Fiber 6.6 g, Protein 13.6 g, SaturatedFat 4.7 g, Sodium 344.5 mg, Sugar 2.1 g

ASPARAGUS-SPINACH PASTA SALAD



Asparagus-Spinach Pasta Salad image

Fresh spinach, crunchy cashews and penne pasta are tossed with roasted asparagus to create this delightful spring salad. -Kathleen Lucas, Trumbull, Connecticut

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 10

1-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
2 tablespoons plus 1/2 cup olive oil, divided
1/4 teaspoon salt
1-1/2 pounds uncooked penne pasta
3/4 cup chopped green onions
6 tablespoons white wine vinegar
2 tablespoons soy sauce
1 package (6 ounces) fresh baby spinach
1 cup coarsely chopped cashews
1/2 cup shredded Parmesan cheese

Steps:

  • Place asparagus in a 13-in. x 9-in. baking dish. Drizzle with 2 tablespoons oil; sprinkle with salt. Bake, uncovered, at 400° for 8-10 minutes or until crisp-tender, stirring after 5 minutes. Meanwhile, cook pasta according to package directions; drain., For dressing, combine onions, vinegar and soy sauce in a blender; cover and process. While processing, gradually add the remaining oil in a steady steam., In a large salad bowl, combine pasta, spinach and asparagus. Drizzle with dressing; toss to coat. Sprinkle with cashews and Parmesan cheese.

Nutrition Facts :

CHICKEN AND SPINACH PASTA SALAD



Chicken and Spinach Pasta Salad image

My family loves pasta salads, but usually they have too much mayonnaise or oily dressing. Using hummus gives this dish a great taste and texture, while also increasing its nutritional profile. Adding chicken (store-bought rotisserie chicken works well), makes this pasta salad a complete meal. -Jenny Lynch, Rock Island, Illinois

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 10

8 ounces uncooked whole wheat rotini
1/2 cup hummus
3 tablespoons Italian salad dressing
1/4 teaspoon salt
1/8 teaspoon pepper
4 cups fresh baby spinach
1 cup cubed cooked chicken breast
2 cups cherry tomatoes, halved
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 cup crumbled feta cheese

Steps:

  • Cook pasta according to package directions for al dente. Drain and rinse with cold water., Combine hummus, salad dressing, salt and pepper in a large bowl. Add pasta; toss to coat. Stir in spinach, chicken, tomatoes and olives. Sprinkle with feta. Serve immediately.

Nutrition Facts : Calories 263 calories, Fat 6g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 405mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 7g fiber), Protein 16g protein. Diabetic exchanges

STRAWBERRY SPINACH PASTA SALAD WITH ORANGE POPPY SEED DRESSING RECIPE - (4/5)



Strawberry Spinach Pasta Salad with Orange Poppy Seed Dressing Recipe - (4/5) image

Provided by rmulleni

Number Of Ingredients 15

8 ounces penne noodles, cooked according to package directions
2 cups packed fresh baby spinach leaves
1 cup sliced strawberries
1 cup pineapple chunks
1/4 cup dried cranberries, or dried blueberries
1/2 cup salted cashews, or other nut like pecans or walnuts
orange poppy seed dressing
1/2 cup extra virgin olive oil
1/3 cup apple cider vinegar
1/4 cup plain greek yogurt
1 tablespoon dijon mustard
3 tablespoons honey
1/3 cup orange juice
2 teaspoons poppy seeds
optional: pinch of salt and pepper

Steps:

  • Instructions 1.Combine all dressing ingredients in a jar, cover, and shake well. Set aside. 2.Combine penne, spinach, strawberries, pineapple, cranberries, and cashews in a large bowl and toss with the prepared dressing. 3.Serve immediately or cover and chill for 1 hour before serving.

SPINACH PASTA SALAD WITH FETA



Spinach Pasta Salad With Feta image

This is a delicious and light Pasta Salad that my sister-in-law Denise makes at family gatherings. It is so easy to make and the kids like it too! If you can find "Girard's Light Champagne Salad Dressing" in your grocery, use this. Otherwise, a light Italian will substitute fine. (Fat frees are too sweet)!

Provided by Pam-I-Am

Categories     Brunch

Time 25m

Yield 10 serving(s)

Number Of Ingredients 7

1 (12 ounce) bag bow tie pasta
1 (8 ounce) box cherry tomatoes, grape tomtoes will do as well
4 cups Baby Spinach
1 cup green onion, chopped
4 ounces pine nuts
8 ounces feta cheese, crumbled
12 ounces light Italian dressing (Girard's Light Champagne Salad Dressing preferred)

Steps:

  • Boil the pasta till done (about 10 minutes) and cool.
  • Toss all the ingredients together, except baby spinach. Add about 1/2 the bottle of the dressing and refrigerate.
  • When you are ready to serve, add spinach and more dressing to your taste (about another 1/4 of the bottle).
  • Serve.

TORTELLINI AND SPINACH PASTA SALAD



Tortellini and Spinach Pasta Salad image

Pick a cheese-filled tortellini for this rich pasta salad with spinach, basil, Gouda and a creamy dressing.

Provided by Food Network Kitchen

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

Kosher salt and freshly ground black pepper
1/3 cup mayonnaise
3 tablespoons sour cream
1 1/2 tablespoons fresh lemon juice
8 ounces cheese tortellini
6 cups loosely packed baby spinach
1/2 cup chopped fresh basil
1/2 cup thinly sliced scallions
1/4 cup grated Gouda
1 vine-ripe tomato, chopped

Steps:

  • Bring a large pot of salted water to a boil.
  • Whisk the mayonnaise, sour cream, lemon juice, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
  • Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool. Add to the bowl with the dressing.
  • Add the spinach, basil, and scallions, Gouda and tomato to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

RAMEN SPINACH PASTA SALAD SUPREME



Ramen Spinach Pasta Salad Supreme image

A delicious blend of flavors will keep this super salad on the top of your list! Quick, too!

Provided by MARBALET

Categories     Salad     100+ Pasta Salad Recipes     Spinach Pasta Salad

Yield 20

Number Of Ingredients 13

2 (3 ounce) packages chicken flavored ramen noodles
8 cups torn spinach leaves
2 cups cooked and cubed chicken
1 cup seedless red grapes, halved
1 cup sliced red bell peppers
½ cup chopped cashews
½ cup Gorgonzola cheese, crumbled
4 cloves garlic, minced
1 lemon, juiced
⅓ cup olive oil
¼ cup light mayonnaise
1 red bell pepper, sliced
20 grape clusters, for garnish

Steps:

  • Cook ramen noodles according to package directions, without adding the flavor packets. Drain noodles and cool. Cut noodles into large bite size pieces.
  • In a large bowl combine the torn spinach leaves, cooked turkey or chicken, halved grapes, red pepper, cashews, Gorgonzola or blue cheese, and ramen noodles.
  • In a small bowl mix flavor packets, garlic, and lemon juice and let stand at least 15 minutes. Add oil and mayonnaise and whisk until smooth.
  • Pour dressing over salad and toss until thoroughly mixed. Garnish with red pepper rings and small grape clusters, if desired. Serve.

Nutrition Facts : Calories 146.9 calories, Carbohydrate 11 g, Cholesterol 16.8 mg, Fat 8.6 g, Fiber 1.3 g, Protein 7.2 g, SaturatedFat 2.1 g, Sodium 176.8 mg, Sugar 3.3 g

CHICKEN SPINACH PASTA SALAD



Chicken Spinach Pasta Salad image

Since we grow and harvest our own spinach, we use it in lots of dishes. One of our favorite ways to enjoy it is in this pasta salad.-Ruby Pyles, Myersville, Maryland

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12-16 servings.

Number Of Ingredients 16

4 cups torn fresh spinach
4 cups cooked spiral pasta
4 cups cubed cooked chicken
2-1/2 cups sliced celery
2 cups green grapes, halved
1 cup fresh snow peas
1 medium tomato, chopped
3 green onions, sliced
DRESSING:
1/2 cup vegetable oil
1/4 cup sugar
2 tablespoons vinegar
2 tablespoons minced fresh parsley
1 teaspoon salt
1 teaspoon lemon juice
1/2 teaspoon finely chopped onion

Steps:

  • In a large bowl, combine the first eight ingredients. In a small bowl, whisk together dressing ingredients; pour over salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 212 calories, Fat 10g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 203mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 2g fiber), Protein 13g protein.

RACHAEL RAY'S SPINACH ARTICHOKE PASTA SALAD



Rachael Ray's Spinach Artichoke Pasta Salad image

Make and share this Rachael Ray's Spinach Artichoke Pasta Salad recipe from Food.com.

Provided by Shirl J 831

Categories     Vegetable

Time 10m

Yield 8 serving(s)

Number Of Ingredients 12

1/3 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 lemon, juice of, small
6 ounces Baby Spinach, chopped
1 (15 ounce) can water-packed artichoke hearts, drained and coarsely chopped
1/3 lb ricotta cheese, crumbled
1/2 cup pitted black olives, such as kalamata, coarsely chopped
1/2 medium red onion, chopped
1/2 cup fresh flat-leaf Italian parsley, chopped
1 lb penne or 1 lb other short pasta, cooked al dente, cooled and well drained
coarse salt, to taste
fresh ground pepper

Steps:

  • Combine the first three ingredients in the bottom of a serving bowl.
  • Add remaining ingredients to the bowl and toss till well combined.
  • Season with salt and pepper and serve.
  • This makes 8 side dishes.

SPINACH PASTA SALAD



Spinach Pasta Salad image

This is another American Profile recipe. Haven't tried it yet but it sounds wonderful. Cooking time is actually refrigeration time.

Provided by Lacy S.

Categories     Penne

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups penne pasta, cooked
1/3 cup olive oil
4 garlic cloves, minced
1 bunch basil, chopped
1 teaspoon salt
1/4 teaspoon black pepper
10 ounces fresh spinach, shredded
3/4 cup parmesan cheese
1/3 cup mayonnaise

Steps:

  • Blend olive oil, garlic, basil, salt, and black pepper in a food processor until combined very well.
  • Add basil mixture to pasta and refrigerate for 4 hours.
  • Mix Parmesan and mayonnaise with pasta and toss in spinach.
  • Add salt and pepper to taste.

TANGY PASTA SALAD WITH SPINACH



Tangy Pasta Salad with Spinach image

The bright flavor of Lemon-Herb Dressing is all you need to unite the simple ingredients of this easy-to-make Tangy Pasta Salad with Spinach.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 6

3/4 pound cooled cooked short pasta, such as campanelle
3 large celery stalks, thinly sliced
2 cups baby spinach, chopped
1/4 cup capers, rinsed and chopped
6 tablespoons Lemon-Herb Dressing
Coarse salt and ground pepper

Steps:

  • In a large bowl, toss pasta with celery, spinach, capers, and dressing. Season with salt and pepper.

Nutrition Facts : Calories 421 g, Fat 12 g, Fiber 5 g, Protein 13 g, SaturatedFat 2 g

PENNE PASTA SALAD WITH SPINACH & TOMATOES



Penne Pasta Salad With Spinach & Tomatoes image

A tasty pasta salad brought to life with a delicious combination of olive oil, white wine vinegar, rosemary, thyme, garlic, oregano and basil, tossed with fresh spinach, tomatoes, mozzarella cheese and a sprinkling of Parmesan.

Provided by English_Rose

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

3 tablespoons olive oil
3 tablespoons white wine vinegar
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon garlic granules
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon sea salt
9 ounces penne pasta, cooked and drained
2 ounces spinach leaves
9 ounces cherry tomatoes, halved
4 ounces light mozzarella cheese, torn
2 teaspoons parmesan cheese, grated

Steps:

  • Mix the oil, vinegar, rosemary, thyme, garlic granules, oregano, basil and salt together in a large bowl. Add the cooked pasta and spinach, toss to coat well.
  • Add the tomatoes and cheeses and mix well.
  • Serve warm or at room temperature.

SPINACH PASTA SALAD



Spinach Pasta Salad image

There's real festive flair in this recipe. The pasta that Kay Odegard of Chicago, Illinois adds gives her spinach salad a heartiness most others lack-something she says folks in her neighborhood appreciate.-Kay Odegard, Chicago, Illinois

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 12-16 servings.

Number Of Ingredients 12

1 package (7 ounces) macaroni
1 package (10 ounces) fresh spinach, torn
12 ounces fresh mushrooms, sliced
1 medium red onion, sliced
6 bacon strips, chopped
1 tablespoon cornstarch
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup mayonnaise
1 cup water
1/3 cup cider vinegar

Steps:

  • Cook macaroni according to package directions; drain and cool. In a large bowl, combine macaroni, spinach, mushrooms and onion; set aside. In a medium skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels; discard all but 2 tablespoons of drippings. In a small bowl, combine cornstarch, sugar, salt and pepper; whisk into drippings. stir in mayonnaise; gradually mix in water and vinegar. Bring to a boil over medium heat, stirring constantly; boil for 1 minute. Pour over salad and toss well. Sprinkle with bacon. Serve immediately or refrigerate.

Nutrition Facts :

CANNELLINI SPINACH PASTA SALAD



Cannellini Spinach Pasta Salad image

Virgie Praglowski of Torrance, California puts a hearty spin on spinach salad with the addition of white beans and pasta shells in her pretty side dish.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 10

8 cups fresh spinach, coarsely chopped
3 cups small shell pasta, cooked and drained
1 can (15 ounces) cannellini beans
3 tablespoons balsamic vinegar
2 tablespoons olive oil
2 teaspoons sugar
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded Parmesan cheese

Steps:

  • In a large bowl, combine the spinach, pasta and beans. In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, garlic, salt and pepper; shake well. Pour over salad; toss to coat. Sprinkle with cheese. Serve immediately.

Nutrition Facts : Calories 157 calories, Fat 5g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 243mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

PASTA SALAD WITH SPINACH, OLIVES, AND MOZZARELLA



Pasta Salad With Spinach, Olives, and Mozzarella image

From Chowhound. The briny flavor of olives combines with creamy mozzarella and a tangy vinaigrette for a pasta salad that's a shoo-in for everything from brown-bag lunches to summer picnics.

Provided by Katzen

Categories     High In...

Time 25m

Yield 6 , 6 serving(s)

Number Of Ingredients 9

1 lb orecchiette or 1 lb short pasta, such as rotini
8 ounces fresh mozzarella cheese, drained and cut into small dice
3 ounces Baby Spinach, thoroughly washed and dried (about 4 cups)
1 1/2 cups kalamata olives, pitted and halved
1 cup parmesan cheese, finely grated
3 tablespoons red wine vinegar
2 teaspoons kosher salt
1 teaspoon black pepper, freshly ground
6 tablespoons olive oil

Steps:

  • Bring a medium pot of heavily salted water to a boil over high heat. Cook pasta according to the package directions, or until al dente. Drain, then rinse under cold water until cool.
  • Transfer pasta to a large bowl and add mozzarella, spinach, olives, and Parmesan. Toss to combine.
  • In a separate, nonreactive bowl, combine vinegar, salt, and pepper. While whisking constantly, slowly add oil by pouring in a thin stream down the side of the bowl. Whisk until completely incorporated.
  • Pour vinaigrette over salad and toss until pasta is coated. Taste, adjust seasoning as desired, and serve.

Nutrition Facts : Calories 631, Fat 31.5, SaturatedFat 10.4, Cholesterol 44.6, Sodium 1337.3, Carbohydrate 61.1, Fiber 3.9, Sugar 2.6, Protein 25.4

FETA, SPINACH AND PECAN PASTA SALAD



Feta, Spinach and Pecan Pasta Salad image

An usual but tasty flavor combination from the Austin Jr. League Cookbook...pecans are everywhere in central Texas so this is their own take on a more typical salad. :o)

Provided by winkki

Categories     Spinach

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

8 ounces fresh spinach, washed and trimmed
4 plum tomatoes, chopped
2 teaspoons fresh thyme, chopped
6 tablespoons olive oil (good quality)
12 ounces penne pasta
2 medium zucchini, julienned
2 tablespoons olive oil (optional)
8 ounces feta cheese, crumbled
1/2 cup pecans, toasted

Steps:

  • Cut spinach into 1/2"x3" strips.
  • Combine spinach, tomatoes, thyme, and 6 Tbsp olive oil in bowl; toss gently and season lightly with pepper, if desired.
  • Cook pasta in boiling water 8 min, or al dente.
  • Remove from heat (do not drain) and stir in zucchini; let stand 15-20 seconds.
  • Drain and rinse with cold water; combine with spinach mixture and toss well.
  • Drizzle with 2 Tbsp olive oil, if desired.
  • Add feta and pecans; toss to mix and season with salt if desired.
  • Serve warm or at room temperature.

SPINACH AND CAESAR PASTA SALAD



Spinach and Caesar Pasta Salad image

Prize-Winning Recipe 2009! Here's a delicious dinner salad you can have ready to serve in less than 30 minutes!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 8

Number Of Ingredients 10

1 box Betty Crocker™ Suddenly Salad® Caesar pasta salad mix
1 package (12 oz) turkey bacon, cooked and cut into small pieces
1 container (10 oz) washed fresh baby spinach leaves
1 package (8 oz) sliced fresh mushrooms
5 hard-cooked eggs, sliced
1/4 cup sugar
1/3 cup ketchup
1/4 cup cider vinegar
1/4 cup vegetable oil
1 tablespoon water

Steps:

  • Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
  • Drain pasta; rinse with cold water. Shake to drain well.
  • In large bowl, gently toss together pasta, bacon, spinach, mushrooms and eggs. In small bowl, stir together Seasoning and Crouton Blend, sugar, ketchup, vinegar, oil and water. Just before serving, gently toss salad ingredients with seasoning mixture. Serve immediately.

Nutrition Facts : Calories 340, Carbohydrate 31 g, Cholesterol 155 mg, Fat 2, Fiber 1 g, Protein 16 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 12 g, TransFat 0 g

MANDARIN PASTA SPINACH SALAD WITH TERIYAKI DRESSING RECIPE - (3.9/5)



Mandarin Pasta Spinach Salad with Teriyaki Dressing Recipe - (3.9/5) image

Provided by dunn1412

Number Of Ingredients 15

DRESSING:
8 ounces bowtie pasta, cooked and cooled
4 cups spinach leaves, cleaned
1/2 cup craisins
1/3 cup cashews or pine nuts
1 (4-ounce) can mandarin oranges, drained
1/4 cup cilantro leaves, roughly chopped
1/3 cup teriyaki sauce
1/3 cup rice wine vinegar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon sugar
1/2 cup olive oil

Steps:

  • Prepare the dressing by mixing together all of the ingredients in a jar or container with a tight lid. Mix thoroughly and refrigerate until ready to serve. Put the cooked and cooled pasta in a large bowl. Add the cleaned spinach, raisins, nuts, oranges and cilantro. Just before serving, add dressing, toss and serve.

Tips:

  • Select Fresh Spinach: Opt for vibrant, dark green spinach with crisp leaves for the best flavor and texture.
  • Prepare the Pasta Properly: Cook the pasta according to the package instructions, ensuring it reaches al dente (slightly firm to the bite) to retain its shape in the salad.
  • Cool the Pasta Quickly: Immediately drain the cooked pasta and rinse it under cold water to stop the cooking process and prevent it from becoming mushy.
  • Chop the Vegetables Evenly: Cut the vegetables into uniform sizes to ensure even cooking and a visually appealing salad.
  • Use a Variety of Vegetables: Include a mix of colorful vegetables like cherry tomatoes, bell peppers, cucumbers, and carrots for added flavor, texture, and visual appeal.
  • Make a Flavorful Dressing: Create a balanced dressing using olive oil, lemon juice, garlic, herbs, and spices. Adjust the proportions to suit your taste preferences.
  • Don't Overdress the Salad: Add the dressing just before serving to prevent the salad from becoming soggy. Start with a small amount and gradually add more until you achieve the desired flavor.
  • Serve Immediately or Chill: For the best texture, serve the salad immediately after assembling. Alternatively, chill it for a few hours or overnight to allow the flavors to meld.

Conclusion:

Spinach pasta salad is a refreshing, versatile dish that can be enjoyed as a light lunch, a side dish, or a main course. With its vibrant colors, delightful flavors, and customizable variations, it's a crowd-pleaser that's perfect for picnics, potlucks, or everyday meals. Experiment with different ingredients and dressings to create a unique and satisfying salad that suits your taste preferences. Remember to use fresh, high-quality ingredients and prepare the salad with care to ensure the best flavor and texture.

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