Spinach-Tomato Pasta Salad

Prep Time
Cook Time
1h 18m
Ready In

"Very flavorful with the crunch of toasted pine nuts. This one I copied after trying some at a local deli. It turned out great."

Original recipe yields 8 servings


  • Serving Size: 1 (103.2 g)
  • Calories 358.8
  • Total Fat - 20.3 g
  • Saturated Fat - 2.4 g
  • Cholesterol - 0 mg
  • Sodium - 164.1 mg
  • Total Carbohydrate - 40.3 g
  • Dietary Fiber - 7.1 g
  • Sugars - 0.9 g
  • Protein - 6.2 g
  • Calcium - 27.8 mg
  • Iron - 1.8 mg
  • Vitamin C - 4.8 mg
  • Thiamin - 0.2 mg

Step 1

Cook pasta in boiling salted water until tender/al-dente; drain.

Step 2

Cut tomatoes in a thin slice (julienne) and place in a salad bowl, along with pasta, spinach leaves, pine nuts, and capers; mix well.

Step 3

Stir together olive oil, vinegar, sugar, mustard, salt and pepper and pour over salad, tossing to mix and coat evenly.

Step 4

Refrigerate at least 1 hour before serving to combine flavors, and chill.

Tips & Variations

No special items needed.



Really enjoyed all these flavors together. The capers make it special. Omitted the Splenda and used a little less than half the oil. I could see feta or goat cheese being a good addition to this too.

review by:
(8 Jul 2015)


I was looking for a salad to bring to my son's house and this looked too good to pass up. We all gave it thumbs up and I will probably make this several more times during the summer!

review by:
(2 Jun 2013)