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!
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.
Notes
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.