Spinach Pasta Salad Recipes

Steps:

• Bring 5 or 6 inches of water to a boil in a large pot. Salt boiling water and add pasta. Cook for 3 to 4 minutes, until pasta is just tender and the tortellini are floating like buoys. Drain tortellini, then cool the cooked pasta by spreading them out on a large plate or a cookie sheet in a single layer.
• Coarsely chop baby spinach. Combine with artichoke pieces, roasted red pepper and red onion. Chop garlic, then add salt to it and mash it into a paste with the flat of your knife. Transfer garlic paste to a small bowl and add lemon zest, lemon juice and vinegar to it. Whisk in oil, thyme and pepper. Add pasta and sun-dried tomatoes to the salad. Dress salad and gently toss. Serve or refrigerate.

Steps:

• COOK linguine according to package directions.
• Rinse and drain.
• COMBINE pasta, spinach, tomato, onion and pine nuts in large bowl.
• COMBINE pesto, lemon juice and salt in small bowl.
• Add to pasta mixture; toss well.
• Serve immediately or refrigerate.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Rinse with cold water to cool. Drain well in a colander set in the sink.
• Toss the spinach and basil together in a large bowl.
• Heat the olive oil in a skillet over medium heat; cook and stir the garlic in the hot oil for 1 minute; stir in the prosciutto and cook 2 to 3 minutes more. Remove from heat. Add to the bowl with the spinach and basil mixture; toss to combine. Pour in the drained pasta and retoss. Season with salt and pepper. Sprinkle with the Parmesan cheese and pine nuts to serve.

Steps:

• In a blender combine spinach, basil, garlic, cheese, salt and pepper.
• Add oil and water, cover and blend until nearly smooth and mixture is a paste.
• Add mayo to the spinach mixture.
• Add to pasta and toss well to coat.
• Chill at least 4 hours covered.
• Can be made the day before.

Steps:

• Cook macaroni according to package directions; drain and cool. In a large bowl, combine macaroni, spinach, mushrooms and onion; set aside. In a medium skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels; discard all but 2 tablespoons of drippings. In a small bowl, combine cornstarch, sugar, salt and pepper; whisk into drippings. stir in mayonnaise; gradually mix in water and vinegar. Bring to a boil over medium heat, stirring constantly; boil for 1 minute. Pour over salad and toss well. Sprinkle with bacon. Serve immediately or refrigerate.

Steps:

• Blend olive oil, garlic, basil, salt, and black pepper in a food processor until combined very well.
• Add basil mixture to pasta and refrigerate for 4 hours.
• Mix Parmesan and mayonnaise with pasta and toss in spinach.
• Add salt and pepper to taste.

Steps:

• Cook and drain pasta as directed on package. Rinse with cold water; drain.
• While pasta is cooking, place tomato, pesto, salt and pepper in food processor or blender. Cover; process 30 seconds.
• Toss pasta, pesto mixture and remaining ingredients.

Steps:

• In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• In a large bowl, combine the pasta, spinach, cheese, red onion and olives.
• Whisk together the salad dressing, garlic, lemon juice, garlic salt and pepper. Pour over salad and toss. Refrigerate for 2 hours and serve chilled.