Mediterranean Pasta Salad

Prep 5 min · Cook 15 min · Serves 8 · Original recipe

🧾 Ingredients

Produce

• 3 cups cherry #tomatoes, halved
• ½ small #red-onion, very thinly sliced into half‑moons
• 2 cups packed baby #spinach, thinly sliced
• 1 clove garlic, minced

Pantry & Dry Goods

• 1 pound small‑shape #pasta (such as corkscrew, fusilli, gemelli, bowtie/farfalle, or cavatappi)
• 8.5 ounces #sun-dried-tomatoes in oil
• 2 Tablespoons extra virgin olive oil
• ¼ cup white wine vinegar

Spices & Seasonings

• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

🔪 Instructions

1. Bring a large pot of salted water to a strong boil over high heat. Add the pasta and cook just shy of al dente, about 1–2 minutes under the package instructions.
2. While the pasta is cooking, make the dressing in a large bowl by combining the garlic, oil from the jar of sun‑dried tomatoes (set the sun‑dried tomatoes remaining in the jar aside for later), extra virgin olive oil, white wine vinegar, salt, and pepper; whisk to combine.
3. When the pasta is ready, drain the pasta but do not rinse. Immediately transfer the hot pasta to the bowl with the dressing and mix to combine. Allow to sit for 5 minutes for the pasta to absorb the dressing, tossing occasionally.
4. While the pasta is marinating in the dressing, remove the sun‑dried tomatoes from the jar and finely chop them.
5. Add the chopped sun‑dried tomatoes, cherry tomatoes, thinly sliced red onion, and thinly sliced baby spinach to the bowl along with the pasta and dressing, tossing to combine.
6. Taste and add additional salt, pepper, or vinegar if needed. Serve warm at room temperature or cold.

🍽️ Nutrition

Serving: 1 (of 8), Calories: 258 kcal, Carbohydrates: 46 g, Protein: 8 g, Fat: 4 g, Saturated Fat: 1 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 3 g, Sodium: 308 mg, Potassium: 307 mg, Fiber: 3 g, Sugar: 3 g, Vitamin A: 979 IU, Vitamin C: 16 mg, Calcium: 29 mg, Iron: 1 mg