Healthy pasta salad recipes and I make pasta salad several times a month and like to vary it depending on what’s in season, what’s available and what I feel like making. In warm weather, this Mediterranean pasta salad is my favorite! Pair it with cucumber, tomatoes, olives and feta cheese – it’s guaranteed to be a hit!
Here’s why you’ll love this spinach pasta salad
Tasty and refreshing. Vinaigrette, feta cheese and Kalamata olives combine with the cooling cucumbers, tomatoes and spinach to create an aromatic and refreshing salad.
Quick and easy to make. The recipe is ready in just 20 minutes! Perfect for a busy weeknight or when you want to bring something to share.
You can also make it in advance. This salad tastes better the longer it sits, so it’s perfect to make in advance. Just make it in advance and store it in the fridge until ready to serve.
A guaranteed hit. This salad is perfect for a large group! It’s delicious at potlucks, barbecues and picnics. Everyone always gets a second (or third!) serving.
Ingredients for Mediterranean Pasta Salad
Color and freshness are key! Think Mediterranean cuisine and all the delicious ingredients found in these recipes. I like to use them, and you can use more or less depending on your taste.
Pasta! Yes, we need some. I like short, textured pasta like penne, ditalini, farfalle, or fusilli. They’re easier to eat, and their shape absorbs dressings well.
Tomatoes: So Mediterranean! You can use fresh or sun-dried tomatoes.
Cucumbers: They add a nice bite and a green tone to the salad.
Slightly pickled and salty: Olives definitely go with this, as do roasted red peppers, artichokes, and hearts of palm.
Vegetables: I like to use arugula, spinach, or baby kale. Don’t like big leafy greens? Try parsley, basil, or mint! Feta: Add as much feta as you like, or none at all if you want to keep the pasta salad vegan.
Mediterranean Pasta Salad:
Mix the dressing ingredients in a large bowl until an emulsion forms.
Add the cooled pasta to the dressing and mix.
Toss the remaining ingredients into the pasta.
Toss the pasta salad until evenly coated.
Tips for the best Mediterranean pasta salad:
Don’t skimp on the salt. How much salt? I usually appreciate that, but the rule of thumb is 1-2 tablespoons per liter of water. For cold pasta, use 2 tablespoons to retain a lot of flavor.
Don’t overcook the pasta. No one likes mushy pasta in pasta salad. Make sure the pasta is juicy but not too soft. Follow the instructions on the pasta package for cooking al dente.
Rinse the pasta with cold water after cooking. This prevents the pasta or other salad ingredients, such as feta cheese, from overheating.
Cut the vegetables as evenly as possible. This will make the salad look good and ensure a consistent taste experience. If everything is a different size, some ingredients will get too much or too little dressing.
Popular Substitutions and Add-Ons
Swap the spinach for kale. If you don’t like spinach, you can easily substitute it with kale. I like to use baby kale because it’s more tender and easier to eat, but you can also use regular kale. Just make sure to cut it into bite-sized pieces so it doesn’t get too chewy.
Increase your protein intake with chickpeas or kidney beans. For extra protein or a more filling salad, try adding a can of chickpeas or kidney beans.
Add grilled chicken or shrimp. For a main dish, you can use grilled chicken or shrimp. Try adding pickled onions or jalapeños. If you like it a little more tangy or spicy, you can add pickled onions or jalapeños. I like both!
Add fresh herbs. Mint, basil, and parsley are all delicious additions to this salad.