Pasta Salad With Tomatoes And Spinach Recipes

SPINACH PASTA SALAD

Spinach Pasta Salad image

Tangy, garlicky, peppery pasta salad stays fresh for days making it perfect for lunches throughout the week or for an easy make-ahead dinner.

Provided by Mary Younkin

Time 20m

Number Of Ingredients 10

Ingredients

8 ounces bowtie pasta
1/2 very small red onion (thinly sliced and cut into 1-inch pieces, about 1/4 cup)
3 large cloves garlic (minced)
6 tablespoons olive oil
1/4 cup red wine vinegar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 cups baby spinach
2 cups grape tomatoes (halved)
grated fresh Parmesan (optional)

Steps:

Bring a large pot of water to a boil along with 1 tablespoon kosher salt. Cook the pasta according to the package directions. Drain, but do not rinse the pasta.
While the pasta is cooking, place the onions and garlic in a large mixing bowl. Add the olive oil and vinegar to cover the onions. When the pasta has been drained, add it to the mixing bowl and toss well. Add the tomatoes and spinach.
Toss everything together to mix well and sprinkle generously with salt and pepper. Taste the salad and add more salt and pepper, as needed. Sprinkle with Parmesan, if desired. Enjoy!

Nutrition Facts : Calories 210 kcal, Carbohydrate 23 g, Protein 4 g, Fat 11 g, SaturatedFat 1 g, Sodium 306 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

PENNE PASTA SALAD WITH SPINACH AND TOMATOES

Penne Pasta Salad with Spinach and Tomatoes image

Packed with immune system boosting spinach, this penne pasta salad also includes mozzarella cheese balls and heart-healthy tomatoes. Courtesy of McCormick

Categories Salads, Side Dishes

Time 29m59S

Yield 8

Number Of Ingredients 12

Ingredients

8 ounce penne pasta
3 tablespoon olive oil
3 tablespoon white wine vinegar
1 teaspoon marjoram leaves from mccormick® italian series flavor makers
1 teaspoon rosemary leaves from mccormick® italian series flavor makers, finely crushed
3/4 teaspoon mccormick® garlic powder
1/4 teaspoon crushed red pepper from mccormick® italian series flavor makers
1/2 teaspoon sea salt from mccormick® sea salt grinder
2 cup baby spinach leaves
1 cup bite-size mozzarella cheese balls, halved
1 cup grape tomatoes, halved
2 tablespoon grated parmesan cheese

Steps:

Cook pasta as directed on package.
Drain well.
Meanwhile, mix oil, vinegar, marjoram, rosemary, garlic powder, crushed red pepper and salt in large bowl with wire whisk until well blended.
Add pasta and spinach; toss to coat well.
Add tomatoes and cheeses; toss gently to mix.
Serve warm or at room temperature.

Nutrition Facts : ServingSize 1 serving, Calories 269 calories, Sugar 2 g, Fat 14 g, Carbohydrate 23 g, Cholesterol 30 mg, Fiber 1 g, Protein 12 g, SaturatedFat 6 g, Sodium 268 mg

SPINACH-TOMATO PASTA SALAD

Spinach-Tomato Pasta Salad image

Very flavorful with the crunch of toasted pine nuts. This one I copied after trying some at a local deli. It turned out great. Try it, you'll be making this often!

Provided by PalatablePastime

Categories Lunch/Snacks

Time 1h18m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

12 ounces tri-color radiatore pasta, uncooked (or other tricolor pasta, such as bow-ties, etc.)
3 ounces baby spinach leaves
3 1/2 ounces sun-dried tomatoes
1/2 cup pine nuts, toasted
1/4 cup small caper
1/2 cup extra virgin olive oil
1/4 cup white wine vinegar
2 teaspoons vegan sugar (or granulated sugar)
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

Cook pasta in boiling salted water until al-dente; drain.
Cut tomatoes in a thin slice (julienne) and place in a salad bowl, along with pasta, spinach leaves, pine nuts, and capers; mix well.
Stir together olive oil, vinegar, sugar, mustard, salt and pepper and pour over salad, tossing to mix and coat evenly.
Refrigerate at least 1 hour before serving to combine flavors, and chill.

Nutrition Facts : Calories 288.6, Fat 26.3, SaturatedFat 3.1, Sodium 734.1, Carbohydrate 13.1, Fiber 3, Sugar 8.2, Protein 4.5

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