Penne Pasta Salad with Spinach & Tomatoes

Penne Pasta Salad with Spinach & Tomatoes

Penne Pasta Salad with Spinach & Tomatoes

Prep Time
10 Minutes
Cook Time
15 Minutes
This is a great light salad recipe that also uses up any leftover penne pasta – because who really knows how much pasta to cook?!

Ensure any spare pasta is cooled under running water, then drizzle with a little olive oil and store in the fridge to prevent it sticking together.

Then, simply mix all your ingredients in a large bowl and serve as a light lunch or a tasty side!

See how simple it is to create this great-tasting dish below…
  • 3 tablespoons olive oil

  • 3 tablespoons white wine vinegar

  • 1 teaspoon Rosemary

  • 1 teaspoon Dried Thyme

  • ½ teaspoon Garlic Granules

  • ½ teaspoon Oregano

  • ½ teaspoon Dried Basil

  • ½ teaspoon Sea Salt

  • 250 gram (9 ounce) penne pasta, cooked and drained

  • 50 gram (2 ounce) baby spinach leaves

  • 250 gram (9 ounce) baby plum tomatoes, halved

  • 100 gram (4 ounce) light mozzarella cheese, torn

  • 2 teaspoon Parmesan cheese, grated


  • 1 Mix the oil, vinegar, Rosemary, Thyme, Garlic Granules, Oregano, Basil and Sea Salt together in a large bowl. Add the cooked pasta and spinach, toss to coat well.
  • 2 Add the tomatoes and cheeses and mix well.
  • 3 Serve warm or at room temperature.

Nutritional Information

Typical Values Amount
Energy 375
TotalFat 11.5
SaturatedFat 7.1
Salt 0.7
Carbohydrates 48
Fiber 3.9
Sugar 3.5