Spinach Pasta Salad with Feta and Cranberries 🥗
A refreshing salad perfect for any occasion!
📋 Ingredients
- 8 oz (225g) pasta (such as 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 (30g) 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. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain, rinse with cold water to stop cooking, and let it cool completely.
2. Prepare the Dressing: In a small bowl or jar, whisk together the extra virgin olive oil, balsamic vinegar (or lemon juice), honey (if using), Dijon mustard (if using), salt, and black pepper. Taste and adjust seasoning as needed.
3. Assemble the Salad: In a large mixing bowl, combine the cooled pasta, fresh spinach, dried cranberries, crumbled feta, chopped walnuts or pecans, and sliced red onion. Drizzle the dressing over the salad and toss gently to combine.
4. Serve: Let the salad sit for about 10–15 minutes to allow the flavors to meld. Serve immediately or refrigerate for up to 24 hours. If refrigerated, let it sit at room temperature for a few minutes before serving.
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