Spinach-Tomato Pasta Salad Recipe

Step by Step Method

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

No special items needed.

I doubled the recipe to make a gluten free version as well, to take to a dinner tonight ~ For the G.F. pasta I could only buy a penne pasta. I used the colored spiral pasta for the normal salad but could only buy small spiral's in the colored pasta. Although perfectly al dente, the smaller spirals did unwind a little with cooking but the G.F. penne is pefect and does look really pretty. Next time I will try to source out a large spiral colored pasta or bowtie pasta as listed in the recipe, as larger will be ideal. I did make this recipe as written although I added a touch of pomegranate olive oil with the actual olive oil and tore up the spinach leaves. I have had a taste of both versions of the salad and both salads carry really great flavors. The little capers have nestled themselves inside the G.F. tubes of the penne pasta, so when you bite into the pasta your get a lovely burst of saltiness and acidity from the capers, which is just delicious. I am sure every one will be so pleased with both versions.

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Tisme

Maito

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.

KitchenGuru

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!