This spinach pasta salad can be served as a side dish or as a light meal. It is loaded in celery, red onion, tomatoes and spinach. The dressing is made from olive oil and apple cider vinegar giving it a slight tang that balances well with the salt.
This spinach pasta salad will last you for a couple of days in the fridge but it tends to dry up. You will have to doctor it with some more oil and vinegar if this happens.
This is one of those recipes that you need to taste as you go. You want a to have a salt and vinegar chip effect — tangy and salty at the same time. Don’t be afraid to make it too strong. If you are too conservative it will be bland. The mayonnaise is only there to emulsify it all.
Here is what you are going to need for this delicious spinach pasta salad:
12 oz. cooked and drained elbow macaroni
1 small red onion – finely chopped
2 stalks celery – finely sliced
2 medium Roma tomatoes – skinned, seeded and finely diced
2 cups baby spinach leaves – finely chopped
1 TBS mayo
Place the pasta and the veggies in a large bowl. Drizzle with olive oil – enough to coat all the pasta. Season with salt and cider vinegar to taste. I like mine tangy. Add the mayo and toss well until everything is combined well. Serve!