Spinach Pasta Salad
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.
Servings: 8
Calories: 381kcal
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
Calories: 381kcal | Carbohydrates: 37g | Protein: 15g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 10mg | Sodium: 357mg | Potassium: 503mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2667IU | Vitamin C: 55mg | Calcium: 184mg | Iron: 3mg