Tomato and Spinach Pasta Salad

This Tomato and Spinach Rotini Pasta Salad is perfect for any spring or summer meal. The homemade rice vinegar vinaigrette is so flavorful and tasty!

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This recipe was photographed and updated 4/2023.

This Tomato and Spinach Rotini Pasta Salad is absolutely perfect for spring and summer and can be served with so many different meals.

The flavors are light, fresh and so delicious. The vinaigrette is homemade and it's one I use for many different kinds of salads at our house. 

Have you ever tried seasoned rice vinegar? It's simply the best. I use it for homemade quick pickles, vinaigrettes and marinades. It's much more mild than other vinegar varieties and has such a great flavor.

The tomatoes and spinach are a great combo in this salad, along with the red onion and parmesan. The rotini pasta is perfect in this salad. The vinaigrette and parmesan get caught up in the corkscrew shape and every bite is flavorful and delicious.

It takes only minutes to make the vinaigrette and it's so easy to switch up veggies or the pasta shape for something different every time. Kids even love this salad, so it's perfect for potlucks, BBQ's and family meals.

Keep scrolling for tips, pasta salad recipes and more! 

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Shopping list:

• rotini pasta
• baby spinach
• grape tomatoes
• red onion
• seasoned rice vinegar
• olive oil
• salt
• black pepper
• granulated sugar
• garlic
• shredded parmesan cheese

Scroll down to the printable recipe card for measurements and instructions!

Recipe tips:

• This salad is best eaten the same day as the pasta tends to soak up the sauce. 

• You can prep the salad and sauce and store separately in the refrigerator until serving, if you aren’t serving right away.

More pasta salad recipes you might like:

• Zesty Italian Bowtie Pasta Salad
• Spaghetti Salad
• Ham Pasta Salad
• BLT Pasta Salad
• Lemony Orzo Pasta Salad
• Shrimp Pasta Salad

You can add or substitute with these ingredients:

• use sliced green onion instead of red
• use any fresh tomato instead of grape
• use balsamic vinegar instead of rice
• use grated or shaved parmesan cheese instead of shredded
• use kale instead of spinach
• add diced bell pepper
• use store bought dressing instead of homemade
• use lemon vinegar instead of rice
• add chopped fresh herbs to the vinaigrette
• use flavored olive oil instead of regular

Our favorite kitchen equipment and supplies used with this recipe:

• KitchenAid Gourmet Stainless Steel Colander
• OXO Good Grips 6-Piece Plastic Measuring Cups
• Cambom Manual Rotary Cheese Grater
• OXO Good Grips 7-Piece Nesting Measuring Beaker Set
• Amazon Basics 12-Piece Color-Coded Kitchen Knife Set
• Epicurean Kitchen Series Cutting Board

I hope you enjoy this recipe as much as we did!

Yield 8 servings

Author Hot Eats and Cool Reads

Prep time

15 Min

Cook time

15 Min

Total time

30 Min

Tomato and Spinach Pasta Salad

Ingredients

• 12 ounces rotini pasta, cooked according to package directions, and rinsed in cold water
• 3 cups baby spinach
• 2 cups halved grape tomatoes
• 1/3 cup diced red onion
• 1/4 cup seasoned rice vinegar
• ⅓ cup olive oil
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 2 teaspoons granulated sugar
• 2 cloves minced garlic
• 1/3 cup shredded parmesan cheese

Instructions

1. Add cooked pasta, spinach, tomatoes and red onion to a large bowl.
2. In a jar with a tight fitting lid, add the vinegar, oil, salt, pepper, sugar and garlic. Cover and shake until combined.
3. Pour the dressing over the pasta, add parmesan and toss to evenly coat the pasta. Serve immediately.

Notes

This salad is best eaten the same day as the pasta tends to soak up the sauce. 

You can prep the salad and sauce and store separately in the refrigerator until serving, if you aren’t serving right away.

Nutrition Facts

Calories

181.61

Fat

10.61 g

Sat. Fat

2.01 g

Carbs

17.02 g

Fiber

1.62 g

Net carbs

15.41 g

Sugar

2.59 g

Protein

4.74 g

Sodium

151.35 mg

Cholesterol

2.83 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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