Spinach and Sun-Dried Tomato Pasta Salad

July 12, 2019

Vertical image of two blue and white plates of pasta salad with spinach, feta, and sun-dried tomatoes, with a fork on the edge of the plate in the foreground and a large white serving bowl containing more of the dish int he background, on a gray surface.


  • 1 lb pasta*
  • 1/3 cup extra virgin olive oil
  • 4 Tbsp balsamic vinegar
  • 1 Tbsp fresh chopped basil
  • 1 tsp fresh chopped oregano
  • 1 tsp fresh chopped parsley
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 5 oz fresh baby spinach
  • 1 7-oz jar sun-dried tomatoes in oil, drained and sliced
  • 1/3 lb crumbled feta cheese (about 3/4 cup)
  • 1/2 cup pitted Kalamata olives, chopped
  • 1 medium red onion, chopped


  1. Cook pasta until al dente, drain, and cool.
  2. In a small bowl, whisk together oil, vinegar, basil, oregano, parsley, salt, and pepper until combined.
  3. In a large salad bowl, add pasta, spinach, sun-dried tomatoes, cheese, olives, and red onion. Toss to combine.
  4. Add dressing and toss well to coat. Season with additional salt and pepper to taste, if desired.
  5. Serve immediately, or cover and chill in the refrigerator until ready to serve.