Greek spinach pasta salad makes the perfect cold lunch or side dish. Fresh baby spinach is tossed with pasta, cherry tomatoes, cucumber, onion, and feta cheese. Drizzled on top is a flavorful homemade vinaigrette dressing!
This Greek spinach pasta salad is the perfect mix between a veggie packed salad and a classic pasta salad. It makes the perfect cold lunch or side dish for dinner. Plus, it's filled with tons of nutritious ingredients!
Rotini pasta (I used chickpea pasta for extra protein!), cherry tomatoes, cucumber, onion, and crumbled feta cheese are tossed together and served over a bed of baby spinach. Drizzled on top? An easy, flavorful homemade vinaigrette dressing.
Make a batch of Greek spinach pasta salad at the beginning of the week - it's an easy meal prep lunch! Or, serve as a side dish at your next picnic or family meal.
Salad ingredients and substitutions
- Spinach - I recommend baby spinach because it's tender, has a mild flavor, and is easy to find at the grocery store. Spinach can be substituted with any leafy greens you have on hand.
- Pasta - I used chickpea pasta to add extra protein. Any cooked pasta will work in this recipe, like whole grain pasta or lentil pasta.
- Red onion - has a mild flavor that's perfect for salads and adds a pop of color.
- Grape tomatoes - can be substituted with any diced tomato you have on hand.
- Cucumber - not a fan? Omit, or substituted with a chopped bell pepper or radishes.
- Crumbled feta - substitute with your favorite crumbled cheese, like goat cheese.
- Olive oil
- Red wine vinegar - can be substituted with apple cider vinegar.
- Dijon mustard - can be substituted with yellow mustard.
- Seasoning - Salt, pepper, garlic powder, and dried oregano.
Want to add more to your spinach pasta salad? Here are a few ingredients that would work well in this recipe:
- Sliced olives
- Chopped bell pepper
- Chopped artichokes
- Mozzarella pearls
- Sun-dried tomatoes
- Pickled pepperoncini
Make ahead and storage
Want to make your Greek spinach pasta salad ahead of time, or meal prep for weeklong lunches?
Prepare your salad as directed below, but wait to add your vinaigrette until just before serving. Dressed spinach will wilt over time, so this salad is best stored without the dressing.
To meal prep, prepare your pasta salad ingredients. Add a large serving of spinach to four single serve containers and top with pasta salad. Just before enjoying, pour your vinaigrette over top and toss to coat.
Greek Spinach Pasta Salad
- 8 ounces chickpea rotini pasta
- 1 pint grape tomatoes halved
- 1 cucumber chopped
- ½ red onion diced
- 4 ounces crumbled feta cheese
- 8 ounces baby spinach
- 6 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- Bring a large pot of salted water to a boil. Cook pasta to al dente, according to pasta's package directions. Drain and allow to cool.
- In a large bowl, add cooled pasta, tomatoes, cucumber, onion, and feta cheese. Toss to combine. Set aside.
- In a small bowl, add olive oil, vinegar, mustard, oregano, garlic powder, salt, and pepper. Whisk to combine.
- When ready to serve, divide spinach and pasta salad between four bowls, drizzle with vinaigrette, and toss to coat. Or, toss entire salad together in a single bowl and serve.
- Chickpea pasta can be substituted with any medium sized pasta you have on hand.
- Recipe makes four large lunch salads, or eight or more side salads.
- To store for meal prep: prepare salad ingredients as directed, portion spinach into four tightly sealing containers and top with pasta salad. Just before serving, drizzle with vinaigrette and toss to coat.
- Spinach will wilt over time once dressed with vinaigrette. I do not recommend dressing your salad until ready to enjoy.