Spinach feta cranberry pasta salad is a bright, colorful bowl that balances salty cheese, sweet dried fruit, and crunchy walnuts with tender greens and pasta in a light balsamic dressing.
It comes together in about 25 minutes, serves six, and holds up well in the refrigerator, which makes it a smart choice for lunches, potlucks, and picnics.
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Why This Spinach Feta Cranberry Pasta Salad Recipe Works
Baby spinach wilts slightly in the dressing, so it blends with the pasta instead of sitting on top as a separate layer. It adds iron rich greens and a mild flavor that lets the other ingredients stand out.
Feta and dried cranberries create a pleasing balance of salty and sweet, while toasted walnuts add crunch. Each forkful has a mix of textures and flavors.
A simple dressing of olive oil, balsamic vinegar, honey, and Dijon coats the pasta without weighing it down. The honey softens the vinegar, and the mustard helps the oil and vinegar blend.
Ingredients for Spinach Feta Cranberry Pasta Salad
- 8 oz bowtie pasta
- 1 tsp kosher salt for the pasta water
- 3 cups baby spinach, roughly chopped
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped walnuts, toasted
- 1/4 cup thinly sliced red onion
- 3 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey
- 1/2 tsp Dijon mustard
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
Pasta. Bowtie, penne, and rotini all work, since each has nooks that hold the dressing. Cook until al dente and rinse under cold water so the pasta cools without clumping.
Baby spinach. Tender baby spinach needs no cooking and has a mild flavor. Chop it roughly so it distributes evenly through the salad.
Feta and cranberries. Salty crumbled feta and sweet dried cranberries pull the salad in two directions at once. Choose feta in a block and crumble it yourself for the creamiest texture.
Walnuts and red onion. Toast the walnuts in a dry pan for 3 minutes to bring out their flavor. Slice the red onion thin, and rinse it under cold water if you want a milder bite.
Dressing. Olive oil carries the flavor, balsamic adds sweetness and acidity, honey softens the vinegar, and Dijon holds everything together. Whisk it in a jar until it thickens slightly.
How to Make Spinach Feta Cranberry Pasta Salad
1. Boil the pasta Bring a large pot of water to a boil, add 1 teaspoon of salt, and cook the pasta until al dente according to the package directions.
2. Cool the pasta Drain the pasta, rinse it under cold water to stop the cooking, and let it drain well so excess water does not thin the dressing.
3. Toast the nuts Toast the walnuts in a dry skillet over medium heat for about 3 minutes until fragrant. Let them cool before adding them to the salad.
4. Whisk the dressing Whisk the olive oil, balsamic vinegar, honey, mustard, salt, and pepper in a small bowl or jar until blended. Taste and adjust.
5. Toss the salad Combine the pasta, spinach, cranberries, feta, walnuts, and red onion in a large bowl. Drizzle the dressing over and toss gently.
6. Rest and serve Let the salad sit for 10 to 15 minutes so the pasta absorbs the dressing, then give it a final toss and serve.
How to Serve Spinach Feta Cranberry Pasta Salad
Serve the salad cold or at cool room temperature as a light main dish or a colorful side. It goes well with grilled garlic butter salmon or oven baked BBQ chicken at a summer meal. Add air fryer garlic bread slices for something crunchy, and start a cooler evening with a warm cup of creamy pumpkin soup.
How to Store and Reheat Spinach Feta Cranberry Pasta Salad
Refrigerate the salad in an airtight container for up to 3 days, though the spinach will soften as it sits. Do not freeze it. Let it sit at room temperature for 10 minutes before serving and toss in a splash of olive oil or vinegar to refresh the dressing.
Tips and Variations for Spinach Feta Cranberry Pasta Salad
Toast the nuts. Raw walnuts taste mild, but toasting makes them fragrant and crunchy. Cool them before adding so they do not wilt the spinach.
Dress just before serving. For the freshest texture, keep the dressing separate until you serve. Pasta keeps absorbing liquid as it sits.
Swap the nuts. Pecans, almonds, or pumpkin seeds work well in place of walnuts. Use a nut free seed if anyone has an allergy.
Try other cheese. Crumbled goat cheese or shaved Parmesan can replace the feta. Adjust the salt since the cheeses have different levels.
Add protein. Stir in sliced grilled chicken or a drained can of chickpeas to turn the salad into a filling main dish.
Mellow the onion. Soak the sliced onion in cold water for 5 minutes and drain it. This softens the sharp flavor.
Brighten with lemon. A teaspoon of lemon juice stirred into the dressing adds freshness. Taste and add more only if you like extra tang.
Keep it chilled. Store the salad in the refrigerator until you serve it. For useful tips on handling fresh produce and leftovers, the Texas AgriLife Extension food safety guide is a helpful resource.
Frequently Asked Questions About Spinach Feta Cranberry Pasta Salad
How do I make spinach feta cranberry pasta salad?
Cook pasta, rinse it cool, and toss with baby spinach, cranberries, feta, walnuts, and onion. Add a dressing of olive oil, balsamic vinegar, honey, and mustard.
Can I make spinach feta cranberry pasta salad ahead of time?
Yes, you can make it a day ahead. Keep the spinach and dressing separate until serving if you want the greens crisp.
How long does spinach feta cranberry pasta salad last?
It keeps for up to 3 days in the refrigerator, though the spinach will soften. Do not freeze it.
Can I use another leafy green?
Baby arugula or chopped kale both work. Kale is firmer, so massage it with a little dressing first to soften it.
Can I skip the honey?
Yes, the dressing still works without it. Replace it with a pinch of sugar or maple syrup if you want a little sweetness.
Spinach Pasta Salad with Feta and Cranberries
Equipment
- Large pot
- Small skillet
- Large mixing bowl
- Whisk
Ingredients
Main Ingredients
- 8 oz bowtie pasta
- 1 tsp kosher salt for the pasta water
- 3 cup baby spinach roughly chopped
- ½ cup dried cranberries
- ½ cup crumbled feta cheese
- ¼ cup walnuts chopped and toasted
- ¼ cup red onion thinly sliced
- 3 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey
- ½ tsp Dijon mustard
- ¼ tsp kosher salt
- ¼ tsp black pepper
Instructions
Cooking
- Cook the pasta. Boil in salted water until al dente, then drain and rinse under cold water.
- Toast the walnuts. Heat in a dry skillet for about 3 minutes until fragrant and let cool.
- Make the dressing. Whisk the oil, vinegar, honey, mustard, salt, and pepper until blended.
- Toss. Combine the pasta, spinach, cranberries, feta, walnuts, and onion with the dressing.
- Rest. Let the salad stand for 10 to 15 minutes so the flavors blend, then serve.
