8 ounces mini penne or regular penne pasta

½ small red onion thinly sliced and cut into 1-inch pieces, about ⅓ cup

4 large cloves garlic minced

⅓ cup olive oil

¼ cup white balsamic or traditional balsamic vinegar

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

4 cups baby spinach

2 cups grape tomatoes halved

Bring a large pot of water to a boil along with 1 tablespoon of kosher salt. Cook the pasta according to the package directions. Drain, but do not rinse the pasta.

While the pasta is cooking, place the onions and garlic in a large mixing bowl. Add the olive oil and vinegar to cover the onions. When the pasta has been drained, add it to the mixing bowl and toss it well. Add the tomatoes and spinach.

Toss everything together to mix well and sprinkle generously with salt and pepper. Taste the salad and add more salt and pepper, as needed.

Notes

I like to make this salad with white balsamic vinegar, as it preserves the bright color of the salad. However, it is every bit as good when made with traditional balsamic. The flavor is just a tiny bit sweeter when made with the darker balsamic vinegar.