This colorful Spinach Pasta Salad is loaded with broccoli, grape tomatoes, creamy mozzarella, and fresh basil tossed in a tangy red wine vinaigrette. A great make-ahead choice for your next gathering.
Looking for more wholesome summer salads? You’ll love our Chickpea Salad with Cucumbers and Tomatoes and Summer Corn Salad.
If you’ve ever felt unsure whether you want to make a green salad, pasta salad, or broccoli salad, you have come to the right place! This Spinach Pasta Salad is three salads in one and it’s fabulous!
This is what I consider to be a party perfect pasta salad. It’s gorgeous, it’s best if made ahead, and it’s a healthy way to add balance to a summer menu. If you’ve been asked to bring a salad to a potluck, this veggie-packed salad is a great choice!
Table of contents
Ingredients
- Pasta: Regular or whole grain farfalle, also known as bowtie pasta. You can substitute another type of short pasta, like penne pasta, but I really like this salad with little bowties.
- Greens: Fresh baby spinach
- Broccoli: Sliced into small florets.
- Tomatoes: Grape tomatoes in assorted colors.
- Peppers and onions: Chopped red bell pepper and diced red onion.
- Mozzarella: Ciliegine are small balls of fresh mozzarella that are about the size of a cherry and come packed in water. You may also come across bocconcini which is very similar. You’ll find them in the gourmet cheese or deli section of your grocery store and either will work just fine in this recipe.
- Herbs: Fresh basil adds a summery punch of flavor.
- Nuts: I love adding chopped walnuts for some textural interest but you can leave them out if you’d like.
- Pasta salad dressing: Extra virgin olive oil, red wine vinegar, Dijon mustard, honey (or granulated sugar), minced garlic, Italian seasoning, salt and freshly ground black pepper.
How to Make Spinach Pasta Salad
Before beginning combine the pasta salad dressing ingredients in a mason jar or other small container.
- Cook the pasta in a large pot of salted water according to the package directions. Use a slotted spoon to transfer the cooked pasta to a colander (keep the water in the pot). Rinse the pasta with cold water until cool to the touch, drain it well, and transfer it to a large bowl. Toss it with about 2 tablespoons of the dressing, and set it aside. Return the water in the pot to a boil and add the broccoli. Cook for only 1 to 2 minutes, until bright green and just slightly blanched. Quickly transfer the broccoli to the colander, rinse with cold water until cool to the touch, and drain it well (blot with paper towels, if needed).
- Transfer the broccoli and remaining ingredients (except the nuts) to the mixing bowl with the pasta and toss it with the remaining dressing.
Spinach Pasta Salad can be served immediately, but for the best flavor, cover and refrigerate it for an hour or two before serving. Sprinkle it with the walnuts just before serving so they will retain their texture.
Variations
- Greek Style: Add kalamata olives, cucumber slices, and feta cheese for a Mediterranean twist.
- Italian Style: Include artichoke hearts and some shredded Parmesan cheese.
- Protein Boost: Include grilled chicken for added protein and to make it a meal.
Storage
The substantial ingredients in this salad hold up really well to the dressing, although, I do think it’s best served within two hours of refrigerating. The baby spinach will wilt a bit if chilled longer than a few hours, but it will still be delicious. Transfer leftovers to an airtight container and refrigerate for up to 2 to 3 days.
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Spinach Pasta Salad
Ingredients
Pasta Salad Dressing
- ⅓ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons honey or sugar
- 1 clove garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
For the Salad
- 8 ounces uncooked farfalle (bow tie) pasta, regular or whole grain
- 5 ounces fresh baby spinach
- 2 ½ cups fresh broccoli florets, sliced into small florets
- 15 ounce can chickpeas, rinsed and drained
- 10 ounces grape tomatoes, halved
- 1 medium red bell pepper, chopped
- ½ cup diced red onion
- 8 ounces fresh mozzarella balls (ciliegine)
- ⅓ cup chopped or torn fresh basil
- ½ cup chopped walnuts, toasted
Instructions
- In a small bowl, whisk together the dressing ingredients. Set aside.
- Bring a large pot of salted water to a boil and cook the pasta according to the package directions, being careful not to overcook. Use a slotted spoon to transfer the cooked pasta to a colander (keep the water in the pot). Rinse the pasta with cold water until cool to the touch and drain it well. Transfer it to your largest bowl, toss it with about 2 tablespoons of the dressing, and set it aside.
- Return the water in the pot to a boil and add the broccoli. Cook for only 1 to 2 minutes, until bright green and just slightly blanched. Quickly transfer the broccoli to the colander, rinse with cold water until cool to the touch, and drain it well (blot with paper towels, if needed). Transfer the broccoli to the mixing bowl with the pasta.
- Add the chickpeas, spinach, tomatoes, bell pepper, red onion, cheese, and basil to the bowl with the pasta and broccoli. Drizzle the dressing over the top and toss again to combine. The salad can be served immediately for the best flavor, cover and refrigerate it for an hour or two before serving. Sprinkle it with the walnuts just before serving.
- Can be made up to 8 hours in advance, but the spinach will wilt a bit if refrigerated more than a few hours (but it’s still delicious!).
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home. All information provided regarding nutrition on this website is intended to be used for informational purposes only. Content related to nutrition is not medical advice nor is it intended to replace medical advice. The website is not intended to diagnose, prescribe, or treat any disease, condition, illness, or injury. Before beginning any diet program, modifying your diet, or making changes to the diet of a child in your care, including following the nutrition information available on the website, you should seek advice from a licensed professional.
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