This Balsamic Spinach Pasta Salad is a quick and refreshing dish perfect for summer nights! Filled with vegetables and a zesty balsamic dressing, this recipe will become a new family favorite!
For the salad:
2 cups (8 oz.) penne or bowtie pasta
2 cups cooked, shredded chicken
1 cucumber, chopped
1 pint grape tomatoes, halved or 2 Roma tomatoes, chopped
1 carrot, shredded
4 cups spinach, chopped if needed
1/2 cup feta cheese
For the dressing:
1/2 cup zesty Italian dressing
1/4 cup balsamic vinegar
1 Tbsp oregano
1/2 tsp salt
1/8 tsp pepper
Cook the pasta according to box instructions. I do it in the instant pot with 2 cups water for 3 minutes with 5 minutes natural release. Let cool.
Chop up all your vegetables and toss all of the salad ingredients together in a large bowl.
In a small bowl, stir together the dressing ingredients and pour over the salad.
Toss together and chill in the fridge for 2-3 hours before serving.
Makes 6 servings.
You can sub the zesty Italian dressing for 1/2 cup oil and 1 packet of Italian dressing seasoning mix.
Make ahead: This is a great meal to make a few days before for busy nights! Or the meal prep lunches throughout the week.
Love this recipe? Let me know by leaving a comment or messaging me on Instagram! I'd love to hear what you think.
This recipe was adapted from the Pendulum Court Cafe on BYU Campus.