Strawberry and Spinach Pasta Salad

I really love adding fresh fruit to a salad.  It’s a nice punch of color and sweetness and usually an unexpected ingredient.  So, I thought why not add it to another salad where it would also be unexpected; pasta salad!  I’ve made this for summer meals and even for the holidays given it’s festive colors.



Strawberry and Spinach Pasta Salad
Prep time
Cook time
Total time
Recipe type: Pasta Salad, Vegetarian Main, Side Dish
Cuisine: Pasta
Serves: 6
  • 1 box of whole grain rotini - penne, farfalle or rigatoni would also be nice
  • 1 quart strawberries - large chopped
  • 1 10 oz bag of baby spinach
  • 1 large can (or 1 cup fresh) pitted black olives - sliced in half lengthwise
  • ¾ cup grated Parmesan or Romano cheese - I used a blend of both
  • ¾ cup of bottled all natural garlic vinaigrette dressing
  • 1 tsp Kosher salt
  • 1 tsp white pepper
  1. Cook pasta according to package directions.
  2. Rinse, drain and set the pasta aside to cool.
  3. Combine the cooled pasta with the strawberries, spinach, black olives and shredded cheese.
  4. Add the dressing, Kosher salt and white pepper and mix to thoroughly coat all ingredients.
  5. Refrigerate for at least 30 minutes for the flavors to blend.
  6. Stir the pasta before serving.
  7. Add additional dressing if needed.


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