Description
This Budget Friendly Spinach Pasta Salad is a vibrant and nutritious dish combining tender pasta shells, fresh spinach, and a light lemon vinaigrette, perfect for family meals or gatherings.
Ingredients
8 oz Whole Wheat Pasta (or gluten-free pasta)
4 cups Fresh Baby Spinach
1/4 cup Extra Virgin Olive Oil
2 tbsp Fresh Lemon Juice
1 tsp Honey or Maple Syrup
2 cloves Garlic, minced
1/4 cup Red Onion, thinly sliced
1 cup Cherry Tomatoes, halved
1/4 cup Feta Cheese, optional
Salt, to taste
Black Pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add your chosen pasta and cook according to the package directions until it reaches 'al dente' perfectio
- Prepare the Dressing: In a small jar or bowl, whisk together the Olive Oil, fresh lemon juice, Honey, minced garlic, salt, and pepper until fully emulsified
- Prep the Vegetables: Wash and roughly chop the baby spinach. Halve the cherry tomatoes and thinly slice the red onio
- Drain and Cool: Drain the cooked pasta and rinse under cold water to cool it down quickly
- Combine: In a large mixing bowl, combine the cooled pasta, chopped spinach, tomatoes, and red onions. Pour the lemon vinaigrette over the top
- Toss and Garnish: Toss the salad until well coated with dressing. If using, sprinkle feta cheese on top just before serving
- Rest: Let the salad sit for about 10 to 15 minutes to allow the flavors to meld
Notes
Fresh baby spinach provides the best texture and flavor. Substitute with kale or arugula if needed, but massage kale with olive oil before use.
For extra protein, add chickpeas or grilled chicken. For crunch, consider sunflower seeds or sliced almonds.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 285 kcal
- Sugar: 4g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg