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Overhead closely cropped image of a large ceramic serving bowl of pasta salad, with a blue and white plate and a wooden spoon, on a black and white checkered cloth with scattered fresh baby spinach leaves.

Spinach and Sun-Dried Tomato Pasta Salad

  • Author: Meghan Yager
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8 side portions/4 entrees 1x


Your next backyard patio gathering has to include this tasty spinach and sun-dried tomato pasta salad. It’s so easy to make, refreshing and satisfying alongside whatever you’re cooking on the grill.



  • 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.


Penne, bow tie pasta, or rotini all work equally well.

  • Category: Pasta Salad
  • Method: Stovetop
  • Cuisine: Sides

Keywords: pasta salad, sun-dried tomato, spinach, kalamata olive, summer