If you’re searching for a vibrant, crowd-pleasing dish bursting with color and flavor, look no further than this Spinach Pasta Salad with Feta and Cranberries! Tender pasta, tangy feta, sweet cranberries, and crisp spinach unite in a zippy balsamic-honey dressing—making every bite utterly irresistible. Whether you’re feeding your family, prepping lunch ahead of time, or dazzling guests at your next gathering, this salad is a personal favorite that’s as stunning as it is satisfying.

Spinach Pasta Salad with Feta and Cranberries Recipe - Recipe Image

Ingredients You’ll Need

This Spinach Pasta Salad with Feta and Cranberries shines because of its fresh, easy-to-find ingredients. Each element—whether it’s the creamy cheese, chewy cranberries, or fragrant dressing—plays an important role in delivering a symphony of tastes and textures.

Rotini or bowtie pasta (8 oz): The perfect base with twisty shapes that trap all the delicious dressing and mix-ins.
Baby spinach (5 oz, roughly chopped): Brings a tender, leafy crunch and a beautiful pop of green.
Dried cranberries (1/2 cup): Adds bursts of sweetness and a jewel-like color to the salad.
Crumbled feta cheese (1/2 cup): Provides creamy, salty richness that balances the flavors.
Red onion (1/4 cup, thinly sliced): Offers sharpness and a gentle crunch; slice very thinly for mellow flavor.
Chopped walnuts or pecans (1/4 cup, optional): These nuts give the salad extra crunch and earthiness, but you can skip them or swap for your favorite nut.
Olive oil (1/3 cup): A fruity, silky base for your salad dressing.
Balsamic vinegar (2 tablespoons): The touch of tang and deep sweetness brings the flavors together.
Honey (1 tablespoon): Balances the vinegar’s acidity and enhances the cranberries’ sweetness.
Dijon mustard (1 teaspoon): Adds a gentle kick and helps the dressing emulsify.
Salt and black pepper (to taste): Essential for highlighting every layer of flavor in the salad.

How to Make Spinach Pasta Salad with Feta and Cranberries

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a boil. Add your rotini or bowtie pasta and cook according to the package instructions until just al dente, giving you the perfect, toothsome texture. Once cooked, drain the pasta and rinse it immediately under cold running water. This cools it instantly and prevents sticking, making the ideal base for your Spinach Pasta Salad with Feta and Cranberries.

Step 2: Whisk the Dressing

While the pasta cools, grab a large mixing bowl and whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper. The result is a beautiful, emulsified dressing that’s both sweet and tangy. This luscious blend is what ties every other ingredient together, so give it a good whisk until fully combined.

Step 3: Toss Everything Together

To the same bowl with your dressing, add the cooled pasta, roughly chopped spinach, dried cranberries, thinly sliced red onion, and nuts if you’re using them. Give everything a generous toss to ensure the pasta and greens soak up every drop of that flavor-packed vinaigrette.

Step 4: Add the Feta Cheese

Carefully sprinkle the crumbled feta cheese over the tossed salad and gently fold it in. The key is not to over-mix at this stage so those creamy chunks of feta stay intact, making each bite extra special in your Spinach Pasta Salad with Feta and Cranberries.

Step 5: Chill and Serve

Transfer the entire salad to the refrigerator and let it chill for at least 30 minutes. This short rest allows all the flavors to meld beautifully, transforming the salad from tasty to truly irresistible.

How to Serve Spinach Pasta Salad with Feta and Cranberries

Garnishes

Before serving, consider a finishing sprinkling of extra feta, a handful of toasted nuts, and a last scattering of dried cranberries over the top. A few grinds of black pepper or a drizzle of olive oil can also elevate the presentation and flavor. These small touches make your Spinach Pasta Salad with Feta and Cranberries look as good as it tastes.

Side Dishes

This salad pairs beautifully with so many sides! Serve it alongside grilled chicken, roasted vegetables, or a savory quiche for a well-rounded meal. Crusty bread is a classic for scooping up every morsel, especially if you’re enjoying it as a main course.

Creative Ways to Present

For a fun twist, serve individual portions in mason jars for picnics or pack into small bowls for lunchboxes. At a gathering, try arranging the Spinach Pasta Salad with Feta and Cranberries on a crisp bed of spinach leaves with extra feta and cranberries scattered on top—it’s a guaranteed showstopper on any buffet.

Make Ahead and Storage

Storing Leftovers

Store any leftovers of your Spinach Pasta Salad with Feta and Cranberries in an airtight container in the refrigerator. It stays fresh and delicious for up to three days—perfect for meal prep or enjoying as an easy snack the next day.

Freezing

This salad doesn’t freeze well, as the spinach and feta can become watery and lose their texture after thawing. For best results, make and enjoy it fresh or within a few days of preparing.

Reheating

Spinach Pasta Salad with Feta and Cranberries is best enjoyed cold or at room temperature. If you prefer it slightly warmer, take it out of the fridge about 30 minutes before serving so it can come to room temperature, letting the flavors shine.

FAQs

Can I use a different type Salad

Absolutely! While rotini or bowtie work well by catching the dressing and add-ins, penne, fusilli, or even whole wheat pasta are great swaps that’ll hold up beautifully in this salad.

Can I make Spinach Pasta Salad with Feta and Cranberries vegan?

Yes! Simply substitute vegan feta or your favorite plant-based cheese and use maple syrup instead of honey to make this classic salad entirely vegan-friendly.

What protein can I add to bulk up the salad?

Grilled chicken, roasted chickpeas, or even leftover salmon make lovely additions if you want to transform your Spinach Pasta Salad with Feta and Cranberries into a heartier meal.

How far in advance can I make this salad?

This salad actually gets better as it sits! Prepare it up to a day ahead and keep it chilled; just give it a quick toss before serving to refresh the flavors and texture.

Can I substitute another cheese for feta?

If feta isn’t your favorite, creamy goat cheese or even small cubes of fresh mozzarella work beautifully, offering a gentle tang and creamy texture that pairs well with cranberries and spinach.

Final Thoughts

Spinach Pasta Salad with Feta and Cranberries is bright, bold, and effortless—a go-to for any occasion. Packed with flavor and texture, it’s the ultimate salad to win over guests or simply treat yourself. Go ahead, give it a try, and share the goodness with friends and family!

Spinach Pasta Salad with Feta and Cranberries Recipe

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4.6 from 7 reviews

Author: Emma
Total Time: 25 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

A delightful Spinach Pasta Salad with Feta and Cranberries that is perfect for a light, refreshing meal or as a side dish. This colorful salad features tender pasta, vibrant baby spinach, sweet dried cranberries, tangy feta cheese, and a flavorful dressing that ties everything together beautifully.

Ingredients

Scale

Pasta:

8 oz rotini or bowtie pasta

Salad:

5 oz baby spinach, roughly chopped
1/2 cup dried cranberries
1/2 cup crumbled feta cheese
1/4 cup red onion, thinly sliced
1/4 cup chopped walnuts or pecans (optional)

Dressing:

1/3 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
Salt and black pepper to taste

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Instructions

Cook the Pasta: Cook the pasta according to package directions until al dente. Drain and rinse under cold water to cool completely.
Prepare the Dressing: In a large bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper.
Combine Ingredients: Add the cooled pasta, chopped spinach, dried cranberries, red onion, and nuts if using. Toss everything together until well coated in the dressing.
Add Feta: Gently fold in the crumbled feta cheese.
Chill: Chill for at least 30 minutes before serving to let the flavors meld.