Best Spinach Tomato Pasta Salad Recipes

~ BACON - SPINACH - TOMATO - PASTA SALAD ~

~ Bacon - Spinach - Tomato - Pasta Salad ~ image

A refreshing Spring or Summer salad sure to please the taste buds. It's especially delicious with home grown tomatoes.

Provided by Cassie * @1lovetocook1x

Number Of Ingredients 13

Ingredients

1 pound(s) bacon, cooked crispy, drained and crumbled
4 cup(s) baby spinach - rinsed, drained or romaine lettuce, chopped
1/2 pound(s) penne pasta cooked, drained and chilled
2 large ripe tomatoes, seeded and chopped
1/2 cup(s) chopped, sweet onion
shredded - cheddar cheese if desired
DRESSING
3/4 cup(s) mayonnaise
1/4 - 1/3 cup(s) thousand island dressing
1/3 cup(s) milk
3/4 teaspoon(s) garlic powder
1 1/2 - 2 teaspoon(s) salad supreme seasoning or to taste
pepper - to taste

Steps:

Mix dressing ingredients in a blender or food processor until thoroughly blended. Cover and chill until ready to serve. Taste and add more seasoning if needed before adding to salad. Place pasta, spinach, tomatoes and onion in a large serving bowl. Mix together. About 15 minutes before serving toss ingredients with the bacon and dressing. Refrigerate leftovers.

SPINACH-TOMATO PASTA SALAD

Spinach-Tomato Pasta Salad image

Very flavorful with the crunch of toasted pine nuts. This one I copied after trying some at a local deli. It turned out great. Try it, you'll be making this often!

Provided by PalatablePastime

Categories Lunch/Snacks

Time 1h18m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

12 ounces tri-color radiatore pasta, uncooked (or other tricolor pasta, such as bow-ties, etc.)
3 ounces baby spinach leaves
3 1/2 ounces sun-dried tomatoes
1/2 cup pine nuts, toasted
1/4 cup small caper
1/2 cup extra virgin olive oil
1/4 cup white wine vinegar
2 teaspoons vegan sugar (or granulated sugar)
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

Cook pasta in boiling salted water until al-dente; drain.
Cut tomatoes in a thin slice (julienne) and place in a salad bowl, along with pasta, spinach leaves, pine nuts, and capers; mix well.
Stir together olive oil, vinegar, sugar, mustard, salt and pepper and pour over salad, tossing to mix and coat evenly.
Refrigerate at least 1 hour before serving to combine flavors, and chill.

Nutrition Facts : Calories 288.6, Fat 26.3, SaturatedFat 3.1, Sodium 734.1, Carbohydrate 13.1, Fiber 3, Sugar 8.2, Protein 4.5

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