Spinach Penne Salad
This healthy recipe will shine as is, or double the vinaigrette and use half to marinate and grill chicken breasts if you want to add a protein. Slice and add to the salad. —Benice Silver, Carmel, Indiana
Ingredients
- 1 package (16 ounces) uncooked whole wheat penne pasta
- VINAIGRETTE:
- 1/2 cup olive oil
- 1/2 cup white wine vinegar
- 1/3 cup grated Parmesan cheese
- 1 tablespoon Dijon mustard
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- SALAD:
- 1 package (6 ounces) fresh baby spinach
- 3 medium tomatoes, seeded and chopped
- 3/4 cup (6 ounces) crumbled feta cheese
- 4 green onions, thinly sliced
- 1/2 cup sliced ripe or Greek olives
Reviews
I used a huge family gathering to test this recipe. It got numerous thumbs up votes and requests for copies of the recipe. The salad was very tasty and, for a salad that has an oil-based dressing, fairly healthy. I substituted gluten-free pasta and there was no noticeable difference in taste; I made no other substitutions other than to add a little more spinach than called for. The vinaigrette dressing mixed together easily and was not oily. At first I thought that there was too much dressing but it absorbed into the pasta and was flavorful. I thought Campari tomatoes would maybe be meatier; because they are smaller, I used six or seven and saved the inner seeds and pulp to throw into my next batch of chili. I think next time I will make this as a entree salad with the addition of grilled chicken breast or grilled shrimp. That would be a great protein boost without an overload of additional calories.
This was a great alternative to traditional pasta salad.
One of my favorite recipes! We like it just like this, but also enjoy it with 4 oz. of chicken. Delicious!
This was perfect. Followed exactly and was a big hit at potluck. Holds up surprisingly well on buffet.
Just made this for a family gathering and it was a hit. Followed the recipe exactly and it was delicious. Makes a pretty large amount - would be perfect to take to a potluck.
I wouldn't change a thing!
Quick, easy and tasty! I thought the spinach would be too wet in the leftovers the next day, but it wasn't. The pasta absorbed the dressing nicely.
This salad is delicious and easy to make. The first day I thought the vinegar made it taste really strong, ( not bad though) so I liked it better the second day. I like that it's different from the salads that just have a ton of mayo in it. I used pistachio oil because that's what I had open, and black olives, and skipped the green onions because I forgot to buy them. I think this would work with a little finely chopped regular onion though. My husband really liked it too. I will make this again.
Very very delicious. This is a keeper. I made it for 3 different events. Once I changed the pasta and included bow tie pasta instead of penne and it was complimented as a very pretty salad in addition to being the hit of the party delicious.
This salad is excellent- the dressing is perfect. I replaced about one-fourth of the spinach with a handful of fresh whole basil leaves from my garden. (we put basil in EVERYTHING) Compliments all around and no leftovers!