Spinach Pasta Salad
A quick and easy pasta salad with fresh spinach, cherry tomatoes, and Parmesan, tossed in a simple olive oil dressing. Perfect for a light lunch or dinner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 350
- Protein
- 12g
Ingredients
- 8 oz pasta
- 4 cups fresh spinach
- 1 cup cherry tomatoes
- ½ cup Parmesan cheese
- 3 tbsp olive oil
- ¼ cup basil leaves
Instructions
- 1
Cook the 8 oz pasta in salted boiling water until al dente, about 8-10 minutes. Drain and rinse briefly with cold water to stop cooking.
- 2
In a large bowl, combine the cooked pasta, 4 cups fresh spinach, 1 cup cherry tomatoes (halved), and 3 tbsp olive oil. Toss well until the spinach starts to wilt slightly.
- 3
Add the 1/2 cup grated Parmesan and 1/4 cup torn basil leaves. Season with salt and pepper to taste, then toss again. Serve immediately or chill for later.
- 4
For extra flavor, add a squeeze of lemon juice or a pinch of red pepper flakes if you have them.
Tools you’ll need
- Large pot
- Colander
- Large bowl
- Knife
- Cutting board
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