If you’re searching for a colorful, flavor-packed dish that’s equal parts fresh, tangy, and satisfying, you’ll fall head-over-heels for Spinach Pasta Salad with Feta and Cranberries. This is one of those vibrant salads that manages to bring together a medley of textures—the chew of pasta, the soft bite of spinach, the creamy sharpness of feta, and bursts of sweet cranberries—while drenching everything in a just-sweet-enough balsamic honey dressing. It’s quick to toss together, holds up wonderfully for gatherings or lunchboxes, and is the kind of recipe you’ll want to make on repeat all summer (and probably all year!).

Spinach Pasta Salad with Feta and Cranberries Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how a handful of simple, wholesome ingredients can yield such extraordinary results. Each element here adds its own spark—from the pasta’s tenderness to the zing of vinegar and the nutty crunch of toasted pecans or walnuts. Here’s what you need for Spinach Pasta Salad with Feta and Cranberries, along with tips for making each part shine!

Rotini or bowtie pasta (8 ounces): Twisty shapes grab the dressing, and both hold up well in salads without getting mushy.
Baby spinach (4 cups, roughly chopped): Pick fresh, tender leaves for the best color and mild green bite.
Crumbled feta cheese (1/2 cup): Adds a salty, creamy kick that balances the sweet cranberries perfectly.
Dried cranberries (1/3 cup): Their chewy sweetness brightens every bite, and they look so inviting mixed in.
Red onion (1/4 cup, thinly sliced): A sharp, zippy layer of flavor—slice as thin as you can for subtle crunch.
Toasted walnuts or pecans (1/4 cup, chopped): Toasting deepens their flavor and gives a hearty, buttery crunch.
Olive oil (2 tablespoons): This forms the luscious base for the vinaigrette—use extra-virgin for the brightest flavor.
Balsamic vinegar (1 tablespoon): Its tangy sweetness is essential for tying everything together.
Honey (1 teaspoon): Just a touch to balance the tart and salty notes naturally.
Salt and black pepper (to taste): A sprinkle at the end enhances every ingredient—taste and adjust!

How to Make Spinach Pasta Salad with Feta and Cranberries

Step 1: Cook and Cool the Pasta

Bring a pot of salted water to a boil, and add your rotini or bowtie pasta. Cook until al dente (check the package for timing), then drain and rinse under cold water. This not only cools the pasta quickly but also keeps it from sticking, setting the stage for a perfectly chilled salad.

Step 2: Chop and Prep Your Fresh Ingredients

While the pasta is cooking, roughly chop your baby spinach. Slice the red onion paper-thin and chop your toasted walnuts or pecans. Having everything prepped and ready makes mixing the Spinach Pasta Salad with Feta and Cranberries a breeze.

Step 3: Combine the Salad Components

In a large salad bowl, toss together the drained and cooled pasta, spinach, crumbled feta, dried cranberries, thinly sliced red onion, and toasted nuts. Don’t worry if the bowl looks heaping—this salad was made for generous portions!

Step 4: Whisk Up the Dressing

In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, and a pinch each of salt and black pepper. You’re looking for a balanced mix: taste and tweak the sweetness or acidity as you like. A little extra honey can turn things up if your cranberries are extra tart.

Step 5: Toss, Chill, and Serve

Pour the dressing over your salad, and gently toss until every bite is coated. Cover and chill in the refrigerator for 20 to 30 minutes before serving. This rest time lets the flavors mingle and ensures your Spinach Pasta Salad with Feta and Cranberries is truly at its best.

How to Serve Spinach Pasta Salad with Feta and Cranberries

Garnishes

A final sprinkle of extra feta and a few whole cranberries turn this pasta salad into a feast for the eyes. Try finishing with cracked black pepper and a small handful of baby spinach leaves for an extra fresh pop.

Side Dishes

Spinach Pasta Salad with Feta and Cranberries is a fantastic partner for grilled chicken, salmon, or tofu. For a picnic, it pairs perfectly with sandwiches, fresh fruit, or a cool gazpacho. Its balance of flavors makes it as welcome at a holiday table as it is at a casual lunch.

Creative Ways to Present

Serve your salad in individual glass jars for a picnic-friendly look, or on a big platter lined with extra greens for a party centerpiece. Toss in chickpeas or grilled chicken right before serving if you want to boost the protein, and don’t be afraid to play around by swapping in arugula or baby kale for the spinach.

Make Ahead and Storage

Storing Leftovers

Got leftovers? Store Spinach Pasta Salad with Feta and Cranberries in an airtight container in the fridge. It stays fresh and tasty for up to three days, making it superb for meal prep or next-day lunches.

Freezing

This salad is best enjoyed chilled rather than frozen—the fresh greens and cheese won’t love the freezer. If you must freeze, separate out the spinach and feta, and add them fresh after thawing the pasta and other ingredients.

Reheating

No reheating required—this dish shines cold or at room temperature. If it’s just come out of the fridge, give it a quick toss and let it warm up for a few minutes before serving for the best flavor and texture.

FAQs

Can I make Spinach Pasta Salad with Feta and Cranberries gluten-free?

Absolutely! Just substitute your favorite gluten-free pasta. Rotini, penne, or even small shells all work beautifully for a celiac-friendly version.

How far in advance can I make this salad?

You can assemble the salad up to a day in advance and store it chilled. For freshest greens, wait to add the spinach and dressing just before serving, but it truly holds up well even when fully mixed.

What can I use instead of dried cranberries?

Chopped dried cherries or golden raisins are fantastic alternatives, lending new twists on flavor and color to your Spinach Pasta Salad with Feta and Cranberries.

Is there a vegan option for this recipe?

Definitely! Use vegan feta-style cheese or simply omit the feta for a dairy-free spin. Also swap maple syrup for honey to keep the dressing vegan-friendly.

How do I keep the pasta from getting mushy?

Cook the pasta just until al dente, rinse it under cold water right after draining, and toss with a tiny bit of olive oil if storing before mixing. This helps maintain the perfect texture in your salad.

Final Thoughts

There’s a reason I reach for this Spinach Pasta Salad with Feta and Cranberries time and time again—it’s fast, wholesome, and bursting with flavors that always surprise guests and family alike. Give it a try and you’ll see just how easily this dish can brighten up any table or occasion!

Spinach Pasta Salad with Feta and Cranberries Recipe

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4.7 from 23 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Can be made Gluten-Free

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Description

This Spinach Pasta Salad with Feta and Cranberries is a delightful mix of flavors and textures, perfect for a light and satisfying meal. The combination of tender pasta, fresh spinach, tangy feta, sweet cranberries, and crunchy nuts, all tossed in a balsamic vinaigrette, creates a refreshing and nutritious dish.

Ingredients

Scale

Pasta:

8 ounces rotini or bowtie pasta

Salad:

4 cups baby spinach, roughly chopped
1/2 cup crumbled feta cheese
1/3 cup dried cranberries
1/4 cup red onion, thinly sliced
1/4 cup toasted walnuts or pecans, chopped

Dressing:

2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey
Salt and black pepper to taste

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Instructions

Cook the Pasta: Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
Prepare the Salad: In a large bowl, combine the cooked pasta, chopped spinach, feta, cranberries, red onion, and toasted nuts.
Make the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper.
Toss and Chill: Pour the dressing over the salad and toss gently until well coated. Chill for 20 to 30 minutes before serving for best flavor.