Fresh spinach, toasty pine nuts, and tangy sun-dried tomatoes are tossed with hearty pasta and my special tarragon-mustard vinaigrette. A shower of salty vegan Parm is just the right finishing touch!

The weather is starting to warm up and my mind is starting to dine al fresco. Dreaming up easy meals to eat outside is one of my favorite things to do! Whether it’s picnics, swimming, camping, parties, or just relaxing–this spinach and pine nut salad will fit into all of those scenarios. It is quick and easy plus it packs well, so it can go on all of your adventures!

Whenever we can, we camp in State Parks and National Parks. It is so nice to wake up, step outside and enjoy nature. I try to do all of the cooking outside too. On a grill, a Coleman stove or both. A cast iron skillet works wonderfully over the grill but if I'm boiling water for pasta, then it's the stove.

I hope you'll get to serve this to your family and friends. It is comfort food and party food all rolled up as one. Poke your fork into the middle then pull it out for a big bite of flavor!

Table of Contents

Ingredients

Dried vegan pasta - I used pipe rigate for this dish as it looks beautiful and all of the ridges along the surface of the pasta are perfect for helping the dressing to adhere. Other pasta shapes work well here too, scroll down to my Chef Tips section for some other great options.
Extra virgin olive oil - EVOO serves as the base for this pasta salad dressing, adding a deliciously rich and fruity flavor to the dish. Its distinct flavor profile can complement a wide range of ingredients, and it is usually my go to for dressing and drizzling!
Tarragon vinegar - Tarragon vinegar is characterized by the subtle, slightly licorice-like taste of tarragon. It is a unique flavor that pairs oh so nicely with the other ingredients like dijon mustard and lemon. If you don't have tarragon vinegar on hand or if you're unable to find it in your local stores, you can easily substitute it with a combination of white wine vinegar or champagne vinegar and fresh or dried tarragon.
Fresh lemon juice - You’ll need the juice from about ½ of a good-sized lemon to make this dressing. I deeply recommend using freshly squeezed juice here, as the pre-packaged stuff just really doesn't hit the same notes!
Dried oregano - I like the convenience of dried oregano here, but you could certainly swap in fresh oregano if you like. If using fresh oregano, finely chop the leaves before adding them to the dressing. If using dried oregano, crush it between your fingers or palms to release its flavor before adding it to the dressing.
Sea salt + Freshly ground black pepper - Start with the measurements as given in the recipe below, then taste and adjust your dressing according to your preferences.
Fresh garlic - Garlic contributes a wonderful aroma to this salad dressing while the acids at play–tarragon vinegar and lemon juice–mitigate the natural sharpness of the raw garlic. Use fresh garlic for best flavor, but garlic powder would work in a pinch.
Dijon mustard - Adds flavor and acts as an emulsifier–helping to thicken and hold all of the other dressing ingredients together.
Fresh spinach - Regular or baby spinach will work here. If using regular, you may need to chop it into more bite-sized pieces. I would not recommend using frozen spinach in this recipe, it’s all about the fresh spinach here!
Toasted pine nuts - Pine nuts have a delicate, buttery flavor with a slightly sweet and nutty taste. They add richness and depth to this pasta salad. Toasted pine nuts have a better flavor than raw, so either buy them pre-toasted or refer to my Chef Tips for some notes on how to toast them yourself.
Scallions - Scallions have a mild onion flavor that adds a subtle yet savory taste to the dish. I love the fresh, bright flavor they provide as well as the crisp, crunchy texture.
Oil-packed sun-dried tomatoes - Little flavor bombs! Sun-dried tomatoes are full of tangy umami flavor. Make sure to chop them uniformly small so as to evenly distribute their flavor throughout the salad.
Vegan parmesan cheese - I like to use my own homemade vegan parmesan cheese blend, but you can use any store bought or homemade version you like best.

How to Make Spinach and Pine Nut Pasta Salad

Cook the pasta. Fill a large pot with water, add about a tablespoon of salt, and bring to a rolling boil over high heat. Add the pasta and return to a boil. Cook the pasta according to the package directions for al dente, usually 8-10 minutes. Drain the pasta, rinse with cool water, drain again, and set aside.
Combine ingredients. In a small bowl, combine the olive oil, tarragon vinegar, lemon juice, oregano, salt and pepper, minced garlic, and dijon mustard.
Whisk the dressing. Whisk the dressing ingredients until thick and well blended.
Make the salad. In a large bowl, add the spinach, toasted pine nuts, sliced scallions, chopped sun-dried tomatoes, and vegan parmesan cheese.
Add pasta and dress. Add the pasta to the bowl then pour the dressing over the top. It is good if the cooked pasta is still slightly warm here, as the heat will help to wilt the spinach and bring the ingredients together.
Toss the salad. Use two spoons or tongs to gently toss the pasta salad, getting all of the ingredients good and coated in the vinaigrette. Refrigerate briefly to allow the flavors to meld.
Serve. Serve this salad chilled or at room temperature–it tastes great either way! I like to put another sprinkle of vegan parmesan on my bowl.

Watch Us Make Spinach and Pine Nut Pasta Salad

Chef Tips

Pasta Selection. The best pasta for salad is one that holds its shape well and has a size and texture that compliments the other ingredients. Instead of the pipe rigate I used, some other good choices are:

Fusilli: has a spiral shape that nicely captures dressing and other ingredients.
Rotini: similar to fusilli, rotini corkscrew shape also holds onto sauces and dressings.
Penne: the short, cylindrical shape works well in pasta salads, providing a satisfying texture.
Cellentani: this twisty pasta has a ridged surface area and a fun, springy shape.
Farfalle: the ruffled edges of this bow-tie shaped pasta grab onto the other ingredients, creating a cohesive dish.

Toasting Pine Nuts. Buying pine nuts that are already toasted is a great shortcut, but if you have raw, you can easily toast them yourself. Just place a single layer of pine nuts in a dry skillet over low-medium heat and cook, shaking the pan occasionally, until the nuts are lightly golden and giving off a nutty smell. This usually only takes a few minutes–so watch them very carefully as they burn quickly.

How to Store

Refrigerate. Store any leftover pasta salad in an airtight container in the refrigerator for up to 3 days.

I do not recommend freezing as it will significantly alter the texture and flavor of many of the ingredients. Eat those leftovers ASAP!

📋 Recipe