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
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.
Notes
- For added protein, grilled chicken or chickpeas can be mixed in.
- Substitute goat cheese for feta if desired.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 7g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg
