Spinach Penne Pasta Salad Recipe
A delightful Spinach Penne Pasta salad that combines flavorful ingredients for a hearty and filling salad. Perfect for lunch or dinner!
More than 15 years ago I submitted this recipe to A Taste of Home, and they even posted it on their website, which was super exciting for me. (This was a few years before I started my blog.) All these years later, it’s still one of my very favorite salads. It’s super easy to make, and all the ingredients and flavors work so well together. I absolutely love it, and thought it was time to share it here with you!
Spinach Penne Pasta Salad
My dear friend gave me this recipe, and we often made it for lunch when we got together. Our kids would play after they finished eating, and then we’d sit down and enjoy this yummy salad. I always looked forward to both the salad and the conversation!
Over the years I’ve served it at numerous lunches, dinners, girls’ nights, and BBQs. It’s always a hit! The leftovers are also really good, and even though it doesn’t happen very often, I’m always glad when there’s a bit left.
Try this yummy Summer Corn & Orzo Salad!
Perfect for dinner or lunch!
The original recipe didn’t call for a protein, but I decided to add shredded roast chicken and serve it for dinner. Most of my kids love it (despite my best efforts, it’s pretty rare to find something ALL my kids will eat!), and a couple of them like to take the leftovers to school for lunch the following day.
This recipe serves our family of eight, and we usually have a bit leftover. It’s easy to stretch but further if you need to, by adding extra pasta or chicken. It’s also a very forgiving recipe–if you like a little more or less of an ingredient, you can
Spinach Penne Pasta Salad
Ingredients
- 1 roast chicken, shredded (or 2 cups)
- 16 oz. penne pasta
- 11 oz. baby spinach
- 1 large onion
- 1 red pepper
- 1 pound bacon, cooked and crumbled
- 3/4 cup feta cheese, crumbled
- 1/2 cup sun-dried tomatoes, chopped
- 1/4-1/2 cup olive oil
- 2 tablespoons red wine vinegar (or apple cider vinegar)
Instructions
- Place rinsed and drained spinach in a large bowl. Sauté onion and red pepper in a little olive oil in a skillet while the pasta is cooking. Drain the pasta well, then add both the pasta and vegetables on top of the spinach while they're hot. Add bacon, feta cheese, sun-dried tomatoes, shredded chicken, and toss well.
- Combine the olive oil, vinegar, salt and pepper, and mix well. Pour over salad and toss to combine. Serve warm or cold.
