Spinach and Tomato Balsamic Pasta

This is one of my go-to, insanely easy recipes for nights I don’t feel like cooking. It’s very versatile–use whatever vegetables are in your fridge. In addition to the onion, tomato, and spinach, I also really love using chopped zucchini.

This salad is equally tasty cold or warm.


Spinach and Tomato Balsamic Pasta
Spinach and Tomato Balsamic Pasta
Recipe type: Salad
Cuisine: Italian
  • 1 small yellow onion, diced
  • 3 cups baby spinach
  • 2-3 tomatoes, diced
  • 3 cups dry rotini pasta (you can use another kind, I just like how the dressing hangs out in the rotini spiral)
  • 3 tbsp olive oil (or for oil-free dressing, use 1-2 tbsp Dijon mustard and 1 tsp lemon juice)
  • 2 tbsp balsamic vinegar
  • 1 tsp garlic powder
  • 2 tsp Italian seasoning
  1. Cook pasta in large, deep pot, drain and set aside.
  2. Saute' onion in the same pot, then add tomatoes and spinach. Cook until spinach is wilted.
  3. Mix dressing: whisk oil, vinegar, garlic powder and seasoning together.
  4. Add pasta to vegetables in pot and pour dressing over top. Mix.
  5. Serve warm OR cold.

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