Spinach Pasta Salad with Feta and Cranberries
This refreshing salad combines tender pasta, crispy spinach, and a zesty dressing, making it perfect for busy weeknights or leisurely lunches.
Servings: 4 servings
Calories: 320kcal
Equipment
- Large Pot
- Mixing Bowl
- Small Bowl
Ingredients
Ingredients
- 8 oz pasta (bowtie, penne, or rotini)
- 3 cups fresh baby spinach chopped if desired
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped walnuts or pecans toasted for extra flavor
- 1/4 small red onion thinly sliced
- 3 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar or lemon juice
- 1 tsp honey optional, for slight sweetness
- 1/2 tsp Dijon mustard optional, for extra depth of flavor
- Salt and black pepper to taste
Instructions
- 1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water. Let it cool completely.
- 2. In a small bowl, whisk together the olive oil, balsamic vinegar (or lemon juice), honey (if using), Dijon mustard (if using), salt, and black pepper.
- 3. In a large bowl, combine the cooled pasta, spinach, dried cranberries, feta cheese, walnuts or pecans, and sliced red onion.
- 4. Drizzle the dressing over the salad and toss gently to combine.
- 5. Let the salad sit for 10–15 minutes to allow flavors to meld. Serve immediately or refrigerate for up to 24 hours.
Notes
For a nut-free option, substitute walnuts with sunflower seeds. Add grilled chicken or chickpeas for extra protein. Store in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 320kcal | Fat: 18g