Refreshing Spinach Pasta Salad
A vibrant Mediterranean-inspired pasta salad featuring farfalle, briny olives, and creamy feta, all tossed in a zesty garlic-lemon dressing that perfectly coats every bite without wilting the greens.
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
Pro Tip: Cook the pasta slightly firmer than usual as the acidity in the dressing will continue to soften the noodles as it sits.
Storage Tip: Store in an airtight container for 3 to 5 days. If the salad looks dry after refrigerating, add a small splash of reserved dressing to restore the glossy texture.
Safety Tip: For outdoor events, keep the serving bowl nestled in a larger bowl filled with ice and do not leave the salad out for more than 2 hours.
Meal Prep Tip: If making ahead, keep the spinach on top and toss it with the other ingredients 2 to 4 hours before you plan to eat to maintain the best crunch.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 385kcalCarbohydrates: 48gProtein: 11gFat: 18gSaturated Fat: 4gCholesterol: 10mgSodium: 850mgPotassium: 310mgFiber: 4gSugar: 5gVitamin A: 120IUVitamin C: 15mgCalcium: 110mgIron: 3mg
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