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Rotini Pasta Salad with Spinach

Erica
Colorful rotini pasta salad with spinach is so flavorful and delicious you will want to bring it to all the parties. It's the fresh spinach that truly sets this recipe apart.
5 from 2 votes
Prep Time 10 mins
Total Time 10 mins
Course Salad, Side Dish
Cuisine American, Italian
Servings 8 people
Calories 412 kcal

Ingredients
  

  • 12 oz tri-color rotini pasta cooked according to package directions, drained, and rinsed with cold water
  • 4 oz crumbled feta cheese
  • 1 large cucumber peeled, seeded, and diced
  • 3.8 oz can sliced black olives drained
  • ½ cup julienne cut sun-dried tomatoes in oil drained
  • 1 Tbsp fresh chopped basil leaves
  • ½ Vidalia onion sliced thin
  • 3 Tbsp red wine vinegar
  • 2 tsp Dijon mustard
  • ½ tsp kosher salt
  • pinch fresh cracked pepper
  • ½ cup olive oil
  • 3 oz fresh baby spinach leaves larger leaves torn into pieces

Instructions
 

  • In a large bowl, add the pasta, feta, cucumber, olives, sun-dried tomato, and basil.
  • In a small bowl, add the vinegar, Dijon, salt and pepper. Slowly stream in the olive oil, whisking constantly to make the dressing.
  • Add the dressing to the salad. Gently toss in the spinach last. Serve immediately.

Notes

If preparing the salad in advance, add the spinach when ready to serve to prevent wilting.
Keyword pasta salad rotini, pasta salad with spinach, rotini pasta salad