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
Scale
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
