Hi! I'm Sabrina. I spend my days working in fintech, but my true love language has always been cooking, baking, and hosting.
sabrinajpark
•
July 1, 2026
This pasta salad is one of my favorite family recipes to make when I'm hosting. It's quick, easy, and always seems to disappear first, making it the perfect side dish for just about any meal. It's colorful, full of fresh flavors, and tastes even better after it's had a few hours to chill in the fridge.
I stayed pretty true to my mom's version, but this time I made one small change that I don't think I'll ever skip again: balsamic-marinated red onions.
The balsamic softens the sharp bite of the onions and gives them a slightly sweet, richer flavor that works so well with the pasta. It makes the whole salad feel just a little heartier. That said, if you're a fan of the crisp bite of raw red onion, they're absolutely delicious too.
Bon appetit!
Sabri
Cook the pasta. Bring a large pot of generously salted water to a boil. Cook the pasta according to the package directions until al dente. Drain, rinse under cold water to stop the cooking, and let cool completely.
Prepare the vegetables. Halve the cherry tomatoes and black olives. Roughly chop the spinach if the leaves are large.
Assemble the salad. In a large serving bowl, combine the cooled pasta, tomatoes, olives, spinach, and cooled balsamic onions.
Dress the salad. Pour the 1/3 cup balsamic vinegar over the salad.
Add the balsamic red onions (see instructions below).
Toss until everything is evenly coated.
Season with salt and freshly ground black pepper to taste.
While the pasta cooks, heat a drizzle of sunflower oil in a skillet over medium heat.
Add the sliced red onions and cook for 5 to 7 minutes, stirring occasionally, until they begin to soften.
Stir in the balsamic vinegar and agave syrup.
Season with salt and pepper.
Continue cooking for another 2 to 3 minutes until the vinegar has reduced slightly and the onions are tender.
Remove from the heat and let cool.
Option to serve with fresh, raw red onions.
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