Spinach Cheese and Sundried Tomato Pasta Salad

It’s funny how some dishes sneak into your life so quietly, so unassumingly – like you toss a few favorite things into a bowl one day when you’re tired and hungry, and then somehow, weeks later, you’re making it again (because you keep thinking about it) and it becomes… something you turn to, almost instinctively. That’s how this spinach cheese sun-dried tomato pasta salad happened for me. Warm pasta, fresh spinach wilting just from the heat, soft cheese melting into tiny creamy puddles, little jolts of tangy-sweet tomato – the kind of simple, familiar things that just work together. It’s fast, full of flavor, and quietly delightful.

Why You’ll Crave It

• Incredibly quick – like, actually quick – and almost zero prep fuss
• The balance of creamy, tangy, savory, and leafy is so satisfying
• Works chilled or warm… though I secretly like it best when just barely cool
• Perfect for packed lunches, picnics, or let’s-be-honest lazy dinners with a fork and a glass of wine
• Takes well to swaps and personal twists (more on that later)

The first time I made this was after a long Sunday walk, and I still remember how good that forkful tasted while I leaned against the counter, tired but happy.

What You’ll Need

• 250g short pasta: I like fusilli or penne because they grab onto the dressing, but truly, anything you love works fine
• 150g fresh spinach: Don’t worry if it looks like a lot – it shrinks beautifully once warm
• 100g sun-dried tomatoes: If oil-packed, let excess oil drip off before slicing into slivers
• 100g feta or soft goat cheese: Crumbled gently by hand, so you get uneven bits (that’s good!)
• 3 tbsp good olive oil: Really makes a difference here, so use the one you save for nicer things
• Juice of half a lemon: Lifts everything up – just enough acidity to balance that creamy richness
• Salt + pepper: To taste, and taste you must… always

Easy How-To

Cook the pasta

Bring a big pot of salted water to a rolling boil. Drop in your pasta and stir once or twice (no sticking allowed). Cook until al dente – taste a piece if you’re unsure. Drain and set it aside, maybe with a splash of olive oil just to keep it from becoming a sticky clump.

Wilt the spinach

In the same pot (less dishes, always), drizzle a touch of oil and toss in the spinach over medium heat. Stir a little until it just wilts. Two or three minutes max. It shrinks like magic. Turn off the heat and let it sit there – it’ll stay warm enough.

Chop and crumble

Slice your sun-dried tomatoes into thin pieces or rough strips – nothing too neat. Crumble the cheese with your fingers – uneven bits melt better and feel more rustic, somehow friendlier.

Mix it all up

In your biggest bowl (the one you trust with warm salad things), combine pasta, spinach, sun-dried tomatoes, and cheese. Give it a good yet gentle toss – you want everything mingling but not mashed.

Dress and finish

Whisk olive oil, lemon juice, salt and pepper in a tiny bowl – or just shake them together in a jar if you’re like me, always short a clean whisk. Pour over the salad, tasting as you go. Maybe add a pinch more salt or a breath more lemon if you like bold flavors.

Serve – or wait

Honestly, it’s lovely warm, just as it is. But let it chill just a little and those flavors mellow and bloom. Covered in the fridge for 20 minutes… it changes in a good way. Try both versions and pick your favorite.

Good to Know

• If you make it ahead, the sun-dried tomatoes get gloriously soft and vinegary… like tiny bursts
• Goat cheese melts more quickly than feta – which I like – but if you prefer neat cubes, feta’s your friend
• Tastes surprisingly good cold on a park bench, eaten with a plastic fork from a Tupperware

Serving Ideas

• Add grilled chicken or chickpeas to make it heartier – or a poached egg if you’re eating it warm
• Serve alongside a crisp white wine and a hunk of sourdough for a light al fresco lunch
• Make it the anchor of a picnic spread, with olives, fruit, and herby dips

Top Tricks

• Use warm pasta – not hot, not cold – so the cheese starts to melt but doesn’t disappear entirely
• If the salad seems dry after chilling, a little more olive oil and a splash of lemon brings it back to life
• Taste more than once! Especially if you’re adjusting the seasoning – sun-dried tomatoes are salt bombs sometimes

Frequently Asked Questions

Can I use gluten-free pasta?

Yes, just cook it gently and don’t overcook – some gluten-free types break down quickly. Rinse in cool water to help keep it firm.

What type of cheese works best?

Feta gives nice salty crumbles, while goat cheese adds creamy tang. You can even try cubed mozzarella for a milder twist.

How long does it keep?

About 3 days, covered in the fridge. After a day or so, the flavors deepen but the pasta softens – I actually like it more then.

Is it OK to eat this cold?

Completely. That’s one of the reasons I love it – it travels well and doesn’t need reheating. A bit of extra lemon before serving perks it right up.

Can I add more veggies?

Definitely. Roasted zucchini, blistered cherry tomatoes, grilled asparagus – all work beautifully. Think of it like a flexible base.