Spinach Pasta Salad with Feta and Cranberries
A colorful pasta salad with baby spinach, feta, dried cranberries, and toasted walnuts in a light balsamic dressing.
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.
Notes
Substitutions: Use pecans or pumpkin seeds for the walnuts, or goat cheese for the feta.
Tips: Toast the nuts and dress the salad just before serving for the freshest texture.
Storage: Refrigerate for up to 3 days. Do not freeze.