Easy Penne Pasta Salad

Whole wheat penne pasta tossed with fresh tomatoes, spinach, black olives in lemon juice and olive oil the topped with shaved Parmesan Cheese.

5 from 2 reviews

Juicy tomatoes, fresh spinach, sweet Vidalia onions, and olives are tossed with whole wheat pasta in a light lemon dressing to make the perfect pasta salad! This extra-easy recipe is excellent for customizing with your favorite ingredients and will become your go-to when you need a fast, delicious side dish.

Prep Time5

Cook Time12

Total Time17

Course: Pasta

Cuisine: American

Servings:

Calories: 551kcal

Author: Donya Mullins

Ingredients

2 cups whole wheat penne pasta
2 cups fresh spinach
1 cup grape or cherry tomatoes - halved
1 cup Kalamata olives - halved
½ cup sliced Vidalia onion
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Kosher salt
½ teaspoon fresh cracked pepper
¼ cup shaved Parmesan cheese

Instructions

Cook pasta in salty water according to package directions, about 11 minutes or al dente.
While pasta is cooking, slice tomatoes, olives and onion, set aside.
Wash spinach and trim any stems.
When pasta is almost finished cooking, add spinach to the pot. Cook for 1 minute. This will wilt the spinach just enough to be tender. ***You can skip cooking the pasta if desired***
Drain pasta and spinach and place in a large bowl. Add tomatoes, olives and onion. Toss gently.
Drizzle on olive oil, and lemon juice. Sprinkle with salt and pepper and toss.
Top with shaved Parmesan cheese and chill in the refrigerator for about an hour, allowing the flavors to come together.

Video

Notes

How To Cook The Pasta:

Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until it is al dente. Drain the pasta and rinse it under cold water to stop cooking.

Making Ahead And Storing:

This recipe is great for making ahead of when you want to serve it. It keeps well in the fridge in an airtight container for up to 3–4 days.

Before serving, I like to remove the salad from the fridge and sit the container on the counter for about 15 minutes. Lastly, I give the ingredients a stir to mix in any dressing that may have settled.

Nutritional values provided are an estimate and will vary depending on the brands used.

Nutrition