Last Updated on May 20, 2026 by Steffanie Williams
This Spinach & Penne Pasta Salad with Soy Ginger Vinaigrette has been my go-to pasta salad for years. This dish was born back when I was in college! So it’s a classic that everyone seems to love, and it’s always a hit at potlucks, backyard parties, or casual get-togethers. One of the reasons I like this pasta salad so much is that you can make it ahead of time, and just before serving, toss it with the dressing. Even after the dressing is tossed in, the pasta holds up beautifully, making it perfect for entertaining.
The ingredients are simple and fresh: tender penne pasta, baby spinach, toasted almonds, green onions, and sweet fresh basil, all tossed together with my homemade soy-ginger vinaigrette. It’s light, flavorful, and incredibly easy to put together. I can’t wait for you to try this one!
Ingredients Needed for this Spinach Pasta Salad
Pasta
16 ounces or one box of Penne pasta, cooked. Other pasta varieties that would work in this recipe are bowtie, corkscrew, or shells.
Fresh Spinach
1 bag of fresh baby spinach. Only use fresh spinach, not frozen.
Green Onions
1 bunch green onions, thinly sliced.
Almonds
1/4-1/2 cup of slivered almonds lightly toasted. The recipe calls for the almonds to be toasted lightly in a dry pan until golden brown before adding them to the salad. Toasting them first enhances the flavor of the almond. If you have a nut allergy, they can be left out. Sunflower seeds could be a nice alternative to the almonds.
Fresh Basil
1/2 cup of fresh basil.
Dressing Ingredients:
- 1/4 cup of soy sauce
- 1/4 cup of rice vinegar
- 2 teaspoons of honey
- 1 garlic clove, finely minced
- 1 teaspoon of fresh ginger, grated or finely minced
- 1 teaspoon of dried basil
- 1/2 cup of extra virgin olive oil
STEP-BY-STEP INSTRUCTIONS
STEP 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook the penne pasta according to the package directions until al dente. Drain well, then drizzle with a little olive oil (or a few spoonfuls of the prepared dressing) to keep the noodles from sticking together as they cool.
STEP 2: Toast the Almonds
While the pasta is cooking, place the slivered almonds in a dry skillet over medium heat. Stir constantly for 3-5 minutes until they are lightly golden and fragrant. Transfer them immediately to a plate so they don’t continue cooking in the hot pan.
STEP 3: Make the Soy Ginger Vinaigrette
In a small bowl or mason jar, combine the soy sauce, rice vinegar, honey, minced garlic, dried basil, and fresh ginger. Slowly whisk in the olive oil until the dressing is well blended, or simply seal the jar and shake until everything is combined.
STEP 4: Prep the Fresh Ingredients
Thinly slice the green onions and cut the fresh basil into thin ribbons. Give the baby spinach a quick rinse if needed and pat it dry.
STEP 5: Assemble the Pasta Salad
In a big bowl, combine the cooled penne pasta, baby spinach, green onions, toasted almonds, and basil. Pour the soy ginger vinaigrette over the top and toss until everything is evenly coated. If you don’t plan to serve it right away, hold off on adding the dressing until just before serving.
STEP 6: Serve and Enjoy
Serve as a side dish to a main protein or alongside other salads and dishes at a potluck or backyard BBQ. This pasta salad is a great make-ahead dish and holds up beautifully, making it perfect for baby showers or a family reunion.
Whether you serve this Spinach & Penne Pasta Salad with Soy Ginger Vinaigrette as a meatless meal or turn it into a heartier main dish by adding rotisserie chicken, it’s a recipe that always delivers. Just toss everything together in a large bowl, and you’ve got an easy option for dinner tonight, a potluck, or meal prep for the week. With its fresh ingredients and bold soy-ginger flavor, it’s easy to see why this has become one of our delicious pasta salad recipes and a longtime family favorite. If you love a good asian pasta salad, this one is definitely worth adding to your regular rotation.
More Recipes To Try!
Spinach & Penne Pasta Salad with Soy Ginger Vinaigrette
This is the best pasta salad! Tender penne pasta is tossed with fresh baby spinach, green onions, basil, and toasted almonds, then coated in a savory-sweet soy ginger vinaigrette. It’s light, full of flavor, and perfect for everything from weekday lunches to potlucks, picnics, and easy summer dinners.
Ingredients
- 16 oz (1 box) Penne pasta
- 1 bag baby spinach
- 1 bunch green onions, thinly sliced
- 1/4-1/2 cup slivered almonds, toasted
- 1/2 cup fresh basil, chiffonade (cut into thin strips)
Dressing Ingredients:
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tsp honey
- 1 garlic clove, finely minced
- 1 tsp fresh ginger, grated or finely minced
- 1 tsp dried basil
- 1/2 cup extra virgin olive oil
Instructions
- Cook pasta according to directions on the package. Drain using a colander, then drizzle with a little olive oil (or a few spoonfuls of the prepared dressing) to keep the noodles from sticking together as they cool.
- Meanwhile, toast almonds in a dry pan until golden brown, about 3-5 minutes. Stir continuously to prevent burning. Once golden brown, remove them from the pan to a separate plate; do not let them sit in the pan, as they will continue to cook from the residual heat.
- Make dressing by whisking together in a bowl or using a mason jar to combine soy sauce, rice vinegar, dried basil, honey, garlic, and ginger. Add extra virgin olive oil and whisk or shake until fully combined.
- In a large bowl, add cooled pasta, spinach, green onions, almonds, and basil. Add dressing and toss.
- Serve!
Notes
- If the dressing is already made, when the pasta is done cooking, feel free to use a little dressing instead of the olive oil to prevent it from sticking. I love this trick because it allows the dressing to flavor the noodles as they cool.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 198Total Fat: 13gSaturated Fat: 2gUnsaturated Fat: 11gSodium: 342mgCarbohydrates: 16gFiber: 1gSugar: 1gProtein: 4g
I have included an estimation of the nutrition information for this recipe. However, always remember a recipe is so much more than just nutritional content, and these numbers do not need to dictate your food choices. Please don’t forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
