Spinach Pasta Salad with Feta and Cranberries is a refreshing and tasty dish that’s perfect for lunch or dinner. This salad combines pasta with fresh spinach, sweet cranberries, and tangy feta cheese, creating a wonderful mix of flavors and textures. It’s easy to make and great for any occasion!
Why Make This Recipe
This recipe is perfect for a light meal or as a side dish for gatherings. It’s not only delicious but also healthy, packed with nutrients from the spinach and healthy fats from the nuts. Additionally, the contrasting flavors of sweet cranberries and salty feta make this salad a hit with everyone. Plus, it’s quick and simple to prepare!
How to Make Spinach Pasta Salad with Feta and Cranberries
Ingredients:
- 8 oz 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 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)
- 1/2 tsp Dijon mustard (optional)
- Salt and black pepper to taste
Directions:
- 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.
- 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.
- 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.
- 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.
How to Serve Spinach Pasta Salad with Feta and Cranberries
This salad can be served as a main dish or a side dish. It’s perfect for barbecues, potlucks, or as a light meal on a warm day. Garnish with extra feta or nuts for added flavor and presentation.
How to Store Spinach Pasta Salad with Feta and Cranberries
Store any leftovers in an airtight container in the refrigerator. It will keep well for up to 24 hours. Before serving leftovers, let the salad sit at room temperature for a bit to bring back its fresh taste.
Tips to Make Spinach Pasta Salad with Feta and Cranberries
- Make sure to rinse the pasta with cold water after cooking so it doesn’t stick together.
- Toast the walnuts or pecans for extra flavor. Just place them in a dry skillet over medium heat for a few minutes until fragrant.
- Adjust the dressing to your preference—add more honey for sweetness or more vinegar for tang.
Variation
You can add grilled chicken or shrimp for extra protein. For a different twist, try using different types of cheese, like goat cheese or mozzarella, or swap the dried cranberries for raisins or chopped apples.
FAQs
1. Can I make this salad ahead of time?
Yes! You can make it up to a day in advance. Just keep it stored in the refrigerator and let it sit out for a few minutes before serving.
2. What type of pasta is best for this salad?
You can use any short pasta like bowtie, penne, or rotini. They hold the dressing well and mix nicely with the other ingredients.
3. Is it okay to use frozen spinach?
Fresh spinach is preferred for this recipe, but if you only have frozen spinach, make sure to thaw and drain it well before adding it to the salad.
Enjoy making and sharing this delightful Spinach Pasta Salad with Feta and Cranberries! It’s sure to brighten up any meal.
Spinach Pasta Salad with Feta and Cranberries
Ingredients
Pasta and Vegetables
- 8 oz pasta (such as bowtie, penne, or rotini)
- 3 cups fresh baby spinach, chopped if desired Fresh spinach is preferred for the best flavor.
- ½ cup dried cranberries
- ½ cup crumbled feta cheese
- ¼ cup chopped walnuts or pecans (toasted for extra flavor) Toasting the nuts enhances their flavor.
- ¼ small red onion, thinly sliced
Dressing
- 3 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar (or lemon juice) Balsamic vinegar or lemon juice can be used based on preference.
- 1 tsp honey (optional) Adds sweetness to the dressing.
- ½ tsp Dijon mustard (optional) Adds tanginess to the dressing.
- Salt and black pepper to taste To season the dressing.
Instructions
Cooking 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.
Preparing 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.
Assembling 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.
Serving
- 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.
