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
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.
Notes
- For added protein, mix in grilled chicken or chickpeas.
- You can substitute baby kale or arugula for the spinach if preferred.
- This salad is great for meal prep and holds up well for 2–3 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: No-Cook (after pasta is cooked)
- Cuisine: American, Mediterranean-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 8 g
- Sodium: 270 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 15 mg
