Spinach Pasta Salad with Feta and Cranberries
A refreshing salad featuring pasta, fresh spinach, sweet cranberries, and tangy feta cheese, perfect for a light meal or side dish.
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.
Notes
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. Store any leftovers in an airtight container in the refrigerator for up to 24 hours.