Print Recipe
5 from 2 votes

Tomato Basil Pasta Salad

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Salad, Side Dish
Servings: 6


  • 8 oz. Rotini pasta whole grain or gluten free
  • 2 cups baby spinach
  • 2 garlic cloves minced
  • 1 cup sliced cherry tomatoes
  • 1 avocado
  • 1/3 cup chopped fresh basil
  • 1/4 cup thinly chopped red onion
  • 1/8 tsp crushed red pepper
  • cracked pepper
  • sea salt
  • 1/3 cup balsamic vinegar
  • 3 T olive oil
  • 1/3 c grated parmesan romano and/or asiago cheese (optional)


  • Boil pasta according to package instructions.
  • Prep and cut all of the vegetables.
  • In a small bowl, whisk together oil, vinegar, garlic, salt and pepper.
  • Once pasta is cooked drain and transfer to a large mixing bowl.
  • Add spinach immediately and stir. This will allow the spinach to wilt a bit from the heat of the pasta.
  • Add tomatoes, basil and onion.
  • Pour the dressing in and stir to coat evenly. If it seems a bit dry add more balsamic or olive oil.
  • Finally, stir in avocado and cheese (if using).
  • Refrigerate for about 30 minutes to one hour before serving.


Have this as a side dish or toss some chicken or other protein in for a full meal!
I would say the avocado is optional on this recipe--sometimes I add it and sometimes I don't and both ways are still amazing!