Spinach Pasta Salad with Feta and Cranberries
Creamy, bright, and delightfully crunchy — this Spinach Pasta Salad with Feta and Cranberries is a summer-friendly dish that hits every note.
Servings: 4 servings
Equipment
- Large Pot
- Mixing Bowl
- Small Bowl
Ingredients
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
Instructions
- 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.
Notes
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.