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Pasta salad in a white bowl.

Tuscan Pasta Salad

This Tuscan Pasta Salad brings the Italian flavors together with simple ingredients. Pasta cooked al dente, colorful vegetables, and simple vinaigrette make this salad a perfect dish when you need something easy, quick, and delicious!
Course Salad
Cuisine American, Italian
Keyword Tuscan pasta salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 482kcal
Author Anna


for the pasta salad:

  • 8 ounces farfalle pasta or 4 cups
  • 2 cups fresh spinach loosely packed
  • 1 cup olives
  • ½ cup sun-dried tomatoes
  • 1 cup chopped sweet red peppers
  • ½ cup Parmesan cheese freshly grated

for the dressing:

  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder


  • Bring a pot of water to a boil. Add salt and stir.
  • Chop peppers, sun-dried tomatoes, slice olives and tear the spinach.
  • Add pasta to water and cook until al dente, meaning it still has some firmness.
  • Drain and rinse with cool water. Place pasta in a large mixing bowl.
  • Add prepared vegetables and Parmesan cheese. Stir together.
  • Mix all dressing ingredients in a jar or measuring cup and drizzle over pasta salad.
  • Serve.


  • Use tortellini, penne, or any other bite-size pasta you like.
  • If refrigerated, pasta salad should last for up to 3 days. Stir everything together before serving.
  • Total time is an estimate.
  • Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.


Calories: 482kcal | Carbohydrates: 55g | Protein: 15g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 9mg | Sodium: 1067mg | Potassium: 801mg | Fiber: 6g | Sugar: 9g | Vitamin A: 2931IU | Vitamin C: 60mg | Calcium: 217mg | Iron: 3mg