Spinach Pasta Salad with Feta and Cranberries Recipe
If there’s a salad that can brighten up any gathering or weekday lunch, it’s got to be Spinach Pasta Salad with Feta and Cranberries. This colorful, crave-worthy salad combines tender pasta, crisp baby spinach, chewy dried cranberries, and salty feta cheese for a symphony of flavor in every bite. The tangy balsamic dressing ties everything together, transforming simple ingredients into a show-stopping bowl — and trust me, once you share this with friends or family, there’ll be nothing but rave reviews.
Ingredients You’ll Need
The magic of this recipe lies in its simple, everyday ingredients, each hand-picked for the way it layers flavor, texture, and gorgeous color into every forkful. Here’s what you’ll need to make your Spinach Pasta Salad with Feta and Cranberries sing:
- Pasta: Rotini or bowtie pasta brings just the right bite and holds on to dressing beautifully.
- Fresh baby spinach: Tender leaves provide a lush, green base and a pop of freshness.
- Dried cranberries: These little jewels add chewy sweetness and a lovely tart contrast.
- Crumbled feta cheese: Creamy, salty feta cuts through the sweetness and adds rich flavor.
- Red onion: Thin slices lend just the right amount of zippy crunch.
- Chopped walnuts or pecans (optional): For a nutty crunch and extra depth, toss these in if you’d like.
- Olive oil: The foundation for a glossy, flavorful dressing.
- Balsamic vinegar: Adds tang and a little sweetness, balancing the whole dish.
- Honey or maple syrup: Just a touch boosts the cranberries and smooths the sharpness of the vinegar.
- Dijon mustard: For savory depth and a gentle kick of spice in the dressing.
- Salt and pepper: To taste, rounding out all the flavors and bringing the salad to life.
How to Make Spinach Pasta Salad with Feta and Cranberries
Step 1: Cook the Pasta
Start by cooking 8 ounces of rotini or bowtie pasta according to the package directions until it’s perfectly al dente. Drain the pasta, then rinse it under cold water to stop the cooking process and keep it from sticking — this helps ensure every bite is bouncy and not mushy. Let it cool while you gather the rest of your salad stars.
Step 2: Whisk the Dressing
In your largest mixing bowl, whisk together the olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, and a good pinch of salt and pepper. You want the dressing to be silky and slightly creamy, with a perfect harmony of sweet and tangy flavors. Taste and tweak as you like — remember, this dressing will infuse every ingredient with flavor!
Step 3: Assemble the Salad
To that same bowl, add your cooled pasta, the chopped baby spinach, dried cranberries, thinly sliced red onion, crumbled feta cheese, and nuts if you’re using them. There’s no need to be too precious with the order here — just make sure every ingredient gets well tossed in that luscious dressing. Use salad tongs or your clean hands and make sure everything is evenly coated.
Step 4: Let the Flavors Meld
To really let your Spinach Pasta Salad with Feta and Cranberries shine, cover the bowl and chill for 15 to 30 minutes. This quick rest gives the pasta time to absorb the dressing and allows the cranberries to plump up a bit, while the spinach softens just slightly. Don’t skip this step; it’s worth the short wait!
Step 5: Serve and Enjoy!
Give the salad a gentle toss one last time before serving. Taste for salt and pepper (sometimes I sprinkle an extra crumble of feta on top). Whether you’re enjoying it right away or tucking it into containers for tomorrow’s lunch, every forkful will hit that perfect sweet, savory, and tangy note.
How to Serve Spinach Pasta Salad with Feta and Cranberries
Garnishes
Before bringing your Spinach Pasta Salad with Feta and Cranberries to the table, try finishing it with a scattering of extra feta cheese, a handful of fresh baby spinach, or a sprinkle of toasted walnuts or pecans on top. A drizzle of olive oil or a grind of black pepper adds a final flourish that makes the whole dish look as irresistible as it tastes.
Side Dishes
This vibrant salad is versatile enough to go with almost any main. Pair it with grilled chicken, salmon, or a warm crusty bread for a balanced, satisfying meal. For a completely vegetarian spread, serve alongside chickpea patties, veggie skewers, or classic tomato soup.
Creative Ways to Present
If you want to impress, serve Spinach Pasta Salad with Feta and Cranberries in a wide, shallow bowl so the colors pop. For gatherings, consider portioning it into clear cups or small jars for grab-and-go servings. Or, turn it into a picnic-ready wrap, spooning salad into whole wheat tortillas for a fresh, hand-held lunch.
Make Ahead and Storage
Storing Leftovers
One of the joys of Spinach Pasta Salad with Feta and Cranberries is how well it keeps. Transfer leftovers to an airtight container and refrigerate for up to 3 days. The flavors continue to meld, making the salad even tastier on day two. Just give it a toss before serving, and refresh with a little olive oil or more feta if needed.
Freezing
Because of the fresh greens, feta, and cranberries, freezing isn’t recommended. The texture of the spinach and cheese can suffer, and the dressing may separate once thawed. For best results, enjoy this salad fresh or from the fridge.
Reheating
This is one salad that shines when served cold or at room temperature. No reheating is necessary! If you prefer your pasta to lose its chill, just let the container sit out for 10–15 minutes before enjoying. If you do want to add a warm twist, toss in freshly grilled chicken or warm nuts right before serving.
FAQs
Can I make Spinach Pasta Salad with Feta and Cranberries ahead of time?
Absolutely! This salad actually tastes even better after the flavors have had some time to meld. Prepare it the night before, keep it chilled, and serve when ready. Just wait to add the nuts and a fresh sprinkle of feta until just before serving for the best texture.
What’s the best pasta shape for this salad?
Rotini and bowtie pasta both work well, as their nooks and crannies grab hold of the tangy dressing and little bits of feta. Feel free to experiment with penne, fusilli, or even whole-wheat pasta if you’d like.
Can I make this gluten-free or vegan?
Yes! Swap in your favorite gluten-free pasta, and the salad remains just as delicious. For a vegan version, use maple syrup instead of honey and choose a plant-based feta or omit the cheese altogether and boost the nuts for richness.
What protein can I add to make it a main dish?
Grilled chicken, shrimp, or even pan-seared tofu are all wonderful additions. If you want to keep the Spinach Pasta Salad with Feta and Cranberries vegetarian but more filling, try adding drained chickpeas straight from the can.
How can I keep the spinach from wilting too much?
If you know you’ll be serving the salad well after assembling, wait to add the fresh spinach until just before serving. Otherwise, the dressing may cause it to soften more than you like. A quick toss before presenting does the trick!
Final Thoughts
Whether you’re looking for a standout potluck dish, a cheerful lunch, or an easy side with supper, Spinach Pasta Salad with Feta and Cranberries checks every box. With its sweet-tart cranberries, creamy feta, and crowd-pleasing flavors, it’s a salad you’ll find yourself making again and again. I can’t wait for you to try it — your taste buds are in for a treat!
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Spinach Pasta Salad with Feta and Cranberries Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Spinach Pasta Salad with Feta and Cranberries is a delightful combination of flavors and textures, perfect for a light meal or a side dish. The sweet cranberries, tangy feta, and crunchy nuts complement the tender pasta and fresh spinach, all tossed in a flavorful balsamic dressing.
Ingredients
Pasta:
- 8 oz rotini or bowtie pasta
Salad:
- 4 cups fresh baby spinach, roughly chopped
- 1/2 cup dried cranberries
- 1/3 cup crumbled feta cheese
- 1/4 cup red onion, thinly sliced
- 1/4 cup chopped walnuts or pecans (optional)
Dressing:
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Cook the pasta: Boil the pasta until al dente. Drain and rinse with cold water.
- Make the dressing: Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper.
- Combine ingredients: In a large bowl, mix pasta, spinach, cranberries, red onion, feta, and nuts. Toss with dressing.
- Chill: Refrigerate for 15–30 minutes before serving.
Notes
- For extra protein, add grilled chicken or chickpeas.
- Use baby arugula for a peppery twist.
- This salad is great for potlucks and leftovers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook, Boiling
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 7g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg
