Name: Spinach Pasta Salad with Feta and Cranberries
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 8 oz Pasta (bowtie, penne, or rotini) (Cooked al dente and cooled); 3 cups Fresh baby spinach (Roughly chopped if leaves are large); 1/2 cup Dried cranberries (No prep needed); 1/2 cup Crumbled feta cheese (Refrigerated, crumbled with a fork); 1/4 cup Chopped walnuts or pecans (Toasted briefly in a dry pan for best flavor); 1/4 small Red onion (Thinly sliced into half-moons); 3 tbsp Extra virgin olive oil (Good quality for flavor); 1 tbsp Balsamic vinegar or lemon juice (Choose based on taste preference); 1 tsp Honey (Optional, for a touch of sweetness); 1/2 tsp Dijon mustard (Optional, for slight tang and emulsification); Salt and black pepper To taste (Start with 1/4 tsp salt and a few grinds of pepper)

Jump to Recipe

Creamy, bright, and delightfully crunchy — this Spinach Pasta Salad with Feta and Cranberries is a summer-friendly dish that hits every note. With tender pasta, crisp baby spinach, salty feta, and sweet-tart cranberries, it’s one of those salads that feels indulgent but comes together in minutes. Fun fact: pasta salads were popularized as picnic staples in the mid-20th century because they travel well and taste great at room temperature — which makes this recipe a perfect potluck star.

This recipe is special because it’s simple, quick, and wildly flexible: swap the nuts, change the vinegar, or add grilled chicken to turn it into a hearty main. Families love it because picky eaters often enjoy the familiar pasta texture while adults appreciate the mature flavors. If you like similar fuss-free bowls, you might also enjoy this take on a classic from the blog, which you can find here: spinach pasta salad with feta and cranberries recipe page. Read on — you’re about to make a new weeknight favorite.

What is Spinach Pasta Salad with Feta and Cranberries?

What’s in a name? Spinach Pasta Salad with Feta and Cranberries is exactly what it sounds like — a pasta salad that celebrates fresh baby spinach, tangy feta cheese, and chewy dried cranberries. Who named it? Maybe a perfectionist at a summer picnic, or maybe someone who wanted to make sure every ingredient got its due. Why does it work so well together? The contrast of textures and sweet-savory balance keep every bite interesting. After all, isn’t it true that “the way to a man’s heart is through his stomach.” So grab a bowl and try it — you might just win over a few hearts (or at least a few lunchboxes)!

Why You’ll Love This

First, the main highlight: the flavor contrast. Creamy feta and bright vinaigrette pair beautifully with sweet cranberries and toasty nuts, giving a satisfying mix of tang, sweet, salt, and crunch. Second, making this at home saves money compared to deli or restaurant salads — a bag of pasta and a handful of pantry staples yield multiple servings at a fraction of the cost. Third, the ingredients are accessible and flexible: swap walnuts for pecans, use lemon instead of balsamic, or add leftover chicken for protein.

Compared to some richer pasta salads on the site, like a creamy alfredo bowtie dish, this version is lighter and more versatile, perfect for packing in lunches or serving alongside grilled mains like those in my other recipes. Ready to try it? Give it a whirl — you’ll be amazed at how quickly it comes together and how often you’ll reach for it.

How to Make:

Quick Overview

This recipe is easy to prepare, bright in flavor, and satisfying in texture. You’ll get tender al dente pasta, crisp baby spinach, and a silky vinaigrette that ties everything together. The standout element is the sweet-tart burst from dried cranberries balanced by salty feta and crunchy toasted nuts. Total time: about 20–25 minutes (10–12 minutes active pasta cooking, plus a few minutes for assembly).

Ingredients

8 oz (225g) pasta — bowtie, penne, or rotini, cooked al dente and cooled
3 cups fresh baby spinach — roughly chopped if leaves are large
1/2 cup dried cranberries — no prep needed
1/2 cup crumbled feta cheese — refrigerated, crumbled with a fork
1/4 cup chopped walnuts or pecans — toasted briefly in a dry pan for best flavor
1/4 small red onion — thinly sliced into half-moons
3 tbsp extra virgin olive oil — good quality for flavor
1 tbsp balsamic vinegar or lemon juice — choose based on taste preference
1 tsp honey — optional, for a touch of sweetness
1/2 tsp Dijon mustard — optional, for slight tang and emulsification
Salt and black pepper — to taste, start with 1/4 tsp salt and a few grinds of pepper

Directions

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente (usually 8–12 minutes depending on pasta shape). Drain and immediately rinse under cold water to stop cooking and cool the noodles. Spread on a tray to cool completely if you’re in a hurry.
In a small bowl, whisk together the olive oil, balsamic vinegar (or lemon juice), honey (if using), Dijon mustard (if using), a pinch of salt, and several grinds of black pepper. Taste and adjust acidity and seasoning.
In a large bowl, combine the cooled pasta, chopped spinach, dried cranberries, crumbled feta, toasted walnuts or pecans, and sliced red onion. Toss gently so you don’t break up the feta too much.
Drizzle the dressing over the salad and toss again until everything is evenly coated. Be gentle — you want to distribute the dressing without mashing the ingredients.
Let the salad sit for 10–15 minutes at room temperature so the flavors meld. Serve immediately or cover and refrigerate for up to 24 hours to let it chill and tighten up the flavors.

Spinach Pasta Salad with Feta and Cranberries

What to Serve With

Grilled chicken or shrimp — for a protein boost and to make the salad a main course
Crusty bread or garlic toast — to add a warm, toasty element to the meal
Light soups such as tomato basil or chilled cucumber soup — if you want a starter and a salad combo
A crisp white wine or iced tea — the acidity in the salad pairs well with citrusy or unoaked white wines and refreshing iced beverages
If you’re planning a picnic, serve alongside a hearty pasta side like beef and bowtie pasta with alfredo for variety

Top Tips for Perfecting

Toast nuts briefly in a dry skillet over medium heat until fragrant — this step brings out their flavor.
Rinse pasta with cold water to stop cooking and to prevent it from clumping; for warmer salads, skip the rinse and cool slightly.
Taste as you go with the dressing — if it’s too sharp, add a touch more honey or olive oil.
Chop the spinach into smaller pieces if you’re serving kids who prefer smaller bites.
Avoid adding salt until after you’ve tasted with the feta, since the cheese adds saltiness.
Want more crunch? Add chopped celery or diced apple for a seasonal twist and extra texture.

Storing and Reheating Tips

Refrigeration: Store leftovers in an airtight container for up to 24 hours for best texture; beyond that the spinach softens noticeably.
Freezing: Not recommended — the texture of spinach, cranberries, and feta degrades after freezing and thawing.
Reheating: This salad is best served cold or at room temperature. If you want it slightly warm, let it sit at room temperature for 20–30 minutes after removing from the fridge; avoid microwaving which will wilt the spinach and soften the nuts.

FAQs

Can I use baby kale or arugula instead of spinach?
Yes. Baby kale or arugula work well — kale gives a heartier chew and arugula adds peppery notes. Adjust dressing acidity to balance peppery arugula.

How do I keep the salad from getting soggy?
Drain and rinse pasta thoroughly, and dress the salad just before serving. Store dressing separately if you plan to assemble ahead of time.

Can I make this ahead for a picnic?
Yes — assemble and chill up to 24 hours ahead. Add nuts just before serving if you want maximum crunch.

Is there a dairy-free way to make this?
Absolutely. Omit the feta and add toasted chickpeas or a scoop of hummus for creaminess, or use a dairy-free feta alternative.

Can I add protein to make this a main dish?
Definitely. Grilled chicken, shrimp, or drained canned chickpeas are excellent additions to bulk it up for a main course.

Conclusion

This Spinach Pasta Salad with Feta and Cranberries is an easy, crowd-pleasing recipe that balances sweet, salty, and crunchy elements in every forkful. It’s simple enough for weeknight meals, flexible for potlucks, and frugal compared to restaurant options — a true home-cooking win. If you’re looking for more salad inspiration that pairs cranberries and spinach in creative ways, check out this flavorful Cranberry Feta Bowtie Salad with Spinach and this fresh take on a fruit-forward bowl, Apple Cranberry Spinach Salad – I Heart Naptime. Give this recipe a try, share it with friends, and enjoy the simple pleasures of a well-balanced pasta salad.