Description
A fresh and flavorful Savory Spinach Pasta Salad featuring whole wheat pasta, vibrant baby spinach, tangy feta cheese, sweet dried cranberries, and crunchy sliced almonds, all tossed in a zesty lemon-honey Dijon dressing. Perfect for a light lunch or a delightful side dish, this salad is easy to prepare and can be customized with various ingredient swaps.
Ingredients
Scale
Main Ingredients
- 8 oz Whole Wheat Pasta (Any pasta type can be used for a different texture)
- 4 cups Fresh Baby Spinach (Ensure it’s dry to maintain salad freshness)
- 1 cup Feta Cheese (Feel free to swap with goat cheese or mozzarella for variety)
- 1 cup Dried Cranberries (Substitute with any dried fruit for a unique taste)
- 1/2 cup Sliced Almonds (Sunflower seeds can replace them for a nut-free option)
- 1/2 medium Red Onion (Omit or use green onions for a milder flavor if preferred)
Dressing
- 1/3 cup Olive Oil (Opt for extra virgin for a bolder taste)
- 2 tablespoons Lemon Juice (Fresh juice is best for flavor)
- 1 tablespoon Honey (Maple syrup can be used for a vegan alternative)
- 1 tablespoon Dijon Mustard (Vital for bringing the dressing together)
- to taste Salt & Pepper (Always taste before serving to adjust according to your preference)
Instructions
- Boil Pasta: Start by boiling a pot of salted water. Once boiling, add the whole wheat pasta and cook until al dente, usually about 8-10 minutes. Drain and rinse it under cold water to stop the cooking process.
- Prepare Dressing: In a small bowl, whisk together the olive oil, fresh lemon juice, honey, Dijon mustard, salt, and pepper until fully blended and emulsified.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled pasta, fresh baby spinach, crumbled feta cheese, dried cranberries, sliced almonds, and finely sliced red onion. Toss gently to ensure even distribution of ingredients.
- Toss with Dressing: Pour the prepared dressing over the salad mixture. Toss lightly but thoroughly to coat the salad with the dressing evenly.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes before serving to allow flavors to meld and the salad to chill thoroughly.
Notes
- Rinse pasta under cold water immediately after cooking to prevent overcooking and keep the salad cool.
- Feel free to substitute feta with goat cheese or mozzarella for a different flavor profile.
- Dried cranberries can be replaced with other dried fruits like raisins or chopped apricots for variation.
- For a nut-free salad, replace sliced almonds with sunflower seeds.
- If you prefer a milder onion flavor, swap out red onion with green onions or omit altogether.
- The dressing can be made vegan by replacing honey with maple syrup.
- Adjust salt and pepper according to taste, as the feta cheese adds some saltiness.
- Letting the salad chill helps flavors meld and enhances taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
