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When summer shows up and the grill starts doing its smoky thing, I always want one cold, reliable bowl in the fridge that can handle a potluck, a picnic, or a busy Tuesday lunch. This spinach pasta salad is that bowl in my kitchen, bright, tangy, and garlicky with a leafy crunch that still feels light.
What makes it special is a small chef trick that changes everything, an umami-forward dressing that clings to every farfalle fold, so you do not end up with soggy spinach and a puddle at the bottom. It’s Mediterranean-leaning, meal-prep friendly, and genuinely better the next day.
Why You’ll Love This Recipe
Umami coating that actually sticks: I learned that pasta salad fails when the dressing slides off, so I lean into emulsification for a vinaigrette-style cling that hugs every noodle.
The sun-dried tomato oil emulsion: In my kitchen, that savory oil creates a glossy film with real depth, the kind of quiet richness you taste even when the salad is served cold.
Texture you can count on: Al dente farfalle plus baby spinach gives that perfect bite, tender pasta, crisp greens, and little salty pops of feta cheese and olives.
Made for meal prep and potlucks: This holds up for days when you respect cooling and moisture, so the spinach stays bright instead of wilting into the background.
Ingredients and Substitutions
These are simple grocery-store ingredients, but the balance matters, briny olives, creamy feta, sharp onion, and a lemony, garlicky dressing that ties the whole bowl together.
Ingredients
- 12 ounce package farfalle pasta
- 10 ounces baby spinach, rinsed and torn into bite-size pieces
- 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
- 1/2 teaspoon garlic salt
- 1/2 teaspoon ground black pepper
Ingredient Notes & Substitutions
12 ounce package farfalle pasta: Farfalle is my favorite here because the “wings” and ridges catch feta and dressing, but rotini or penne work if that’s what your pantry gives you.
10 ounces baby spinach, rinsed and torn into bite-size pieces: Fresh baby spinach stays crispest, but if you only have frozen spinach, thaw it fully and squeeze it very dry in a clean towel, otherwise the salad turns watery fast.
2 ounces crumbled feta cheese with basil and tomato: If you cannot find this flavored feta, plain feta still works beautifully, and a pinch of dried Italian herbs helps echo that basil-tomato vibe.
1 red onion, chopped: Red onion brings snap, but if it tastes too sharp, a 10-minute soak in cold water mellows it into something sweeter and friendlier.
1 (15 ounce) can black olives, drained and chopped: Black olives are classic, and Kalamata olives are a punchier Mediterranean option when you want extra brine.
1 cup Italian-style salad dressing: Bottled is convenient and consistent, and if you go homemade vinaigrette-style, keep it bright and not too oily so the spinach stays lively.
4 cloves garlic, minced: This is a garlicky salad on purpose, and cold dishes need that boldness to taste “awake.”
1 lemon, juiced: Lemon is the brightness lever, and I use it to keep the flavors vivid after chilling.
1/2 teaspoon garlic salt: This seasons the whole bowl quickly, especially once the pasta starts absorbing dressing.
1/2 teaspoon ground black pepper: Pepper matters more than you think here, it brings a warm edge that keeps the salad from tasting flat when cold.
How to Make spinach pasta salad
Cook, cool, and “shock” the pasta
- Bring a large pot of salted water to a rolling boil, then drop in the farfalle and cook it until al dente, you want it tender but still springy in the center.
- Drain immediately, then rinse under cold running water until the pasta feels cool to the touch, and drain well so you do not dilute the dressing later.
Build the salad base
- Tip the cooled pasta into a large bowl, then add the chopped red onion and chopped olives, and toss so the mix looks evenly scattered and colorful.
- Add the baby spinach and feta last, so the leaves stay perky and the crumbles do not disappear into the bottom.
Whisk the dressing, then coat gently
- In a small bowl, whisk the Italian-style dressing with the minced garlic, lemon juice, garlic salt, and black pepper until it smells bright and garlicky and looks unified, not streaky.
- Pour it over the bowl and toss gently until the pasta looks glossy and the spinach is lightly dressed, not bruised or darkened.
Chill for flavor to settle
Cover and refrigerate the salad for 2 hours, then serve chilled when the flavors have mingled and the garlic has softened into the dressing.
Secrets for a Perfect Texture
The biggest texture secret is temperature management, pasta salad rewards patience. Let the noodles cool fully before they meet the spinach, because hot pasta will steam the leaves into a limp, dark mess.
I also pay attention to water clinging to the pasta, because extra moisture turns the dressing thin. That cold rinse is not just for comfort, it stops the cooking fast and helps keep the bite clean, and even North Dakota State University Extension notes that rinse it under cold running water to cool pasta for salads.
Finally, remember that cold food mutes seasoning. A little extra lemon and a confident pinch of garlic salt bring the salad back into focus once it has chilled.
Pro Tips & Troubleshooting
Pro Tips
- Cook the pasta slightly firmer than usual, because acid in dressing keeps softening it.
- Drain the pasta very well after rinsing, water is the enemy of bold flavor.
- Reserve a small splash of dressing for later, pasta loves to drink overnight.
- Keep spinach on top for meal prep, then toss 2 to 4 hours before eating.
- Any leftover baby spinach disappears nicely on spinach pesto pizza with a garlicky drizzle.
Common Mistakes to Avoid
- Overcooking the farfalle, it should be al dente and springy.
- Tossing spinach with piping hot pasta, it wilts and turns dull.
- Under-seasoning, cold salads need a bit more salt and pepper.
- Mixing while the pasta is dripping wet, the dressing goes watery.
Serving and Storage
Serving Suggestions
I love serving this in a chilled glass bowl, the greens look extra vibrant and the feta pops. Alongside grilled chicken or salmon it feels like a full summer plate, and a spoonful of classic Greek salad keeps the Mediterranean theme bright and crisp.
For a potluck spread, salty bites and toothpick food make people happy, and easy antipasto skewers pair naturally with the briny olives and feta. If you want a finishing touch, shaved Parmesan or toasted pine nuts add a little “fancy” without extra work.
Storage and Food Safety
Store in an airtight container in the refrigerator for 3 to 5 days, and give it a gentle toss before serving. If it looks a bit dry, a small splash of reserved dressing brings back that glossy, just-made look.
For outdoor picnics and potlucks, nestle the serving bowl in a larger bowl of ice and keep it shaded. Do not leave it out longer than 2 hours, and if it is a hot day, I shorten that window for safety.
Refreshing Spinach Pasta Salad
Equipment
- Large Pot
- Large Mixing Bowl
- Small whisking bowl
- Colander
Ingredients
- 12 ounce package farfalle pasta
- 10 ounces baby spinach, rinsed and torn into bite-size pieces
- 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
- 0.5 teaspoon garlic salt
- 0.5 teaspoon ground black pepper
Instructions
Cook, cool, and shock the pasta
- Bring a large pot of salted water to a rolling boil, then drop in the farfalle and cook it until al dente, ensuring it is tender but still springy in the center.
- Drain the pasta immediately and rinse it under cold running water until it feels cool to the touch. Drain well to prevent the dressing from becoming diluted.
Build the salad base
- Place the cooled pasta into a large bowl. Add the chopped red onion and chopped olives, then toss the mixture until the ingredients are evenly scattered.
- Gently add the baby spinach and crumbled feta last. This ensures the spinach leaves remain perky and the cheese does not settle at the bottom.
Whisk the dressing, then coat gently
- In a separate small bowl, whisk together the Italian-style dressing, minced garlic, lemon juice, garlic salt, and black pepper until the mixture is unified and aromatic.
- Pour the dressing over the salad and toss gently until the pasta is glossy and the spinach is lightly coated without being bruised.
Chill for flavor to settle
- Cover the bowl and refrigerate for 2 hours. Serve chilled once the flavors have fully mingled and the garlic has softened.
Notes
Nutrition
Conclusion
This spinach pasta salad is proof that a simple bowl can taste restaurant-polished when you treat texture with respect and build a dressing that clings. Keep the pasta al dente, keep the spinach crisp, and let the chill time do its magic.
If you like playing with pasta salad styles, the same method works with different shapes and add-ins, and the approach that makes a caprese pasta salad shine can be a fun change of pace.
