Description
This Spinach Pasta Salad with Feta and Cranberries is a vibrant, refreshing dish packed with flavor. The sweet cranberries, creamy feta, and crunchy nuts (if you add them) pair perfectly with the fresh spinach and al dente pasta. Tossed in a tangy balsamic dressing, this salad makes a perfect side or light main dish!
Ingredients
Scale
- 8 ounces of rotini or fusilli pasta
- 4 cups fresh spinach, roughly chopped
- 1 cup feta cheese, crumbled
- 1 cup dried cranberries
- 1/2 cup red onion, finely diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- Salt and pepper to taste
- Optional: 1/4 cup pine nuts or walnuts, toasted
Instructions
- Cook the pasta: Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- Prepare the salad: In a large bowl, combine the cooled pasta, chopped spinach, crumbled feta, dried cranberries, diced red onion, and halved cherry tomatoes.
- Make the dressing: In a separate small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper to create the dressing.
- Toss everything together: Pour the dressing over the pasta salad, tossing gently to combine all ingredients evenly. If using nuts, add them at this step.
- Chill and Serve: Let the salad sit for at least 15 minutes to allow the flavors to meld before serving.
Notes
- For added crunch, toast the pine nuts or walnuts before adding them to the salad.
- You can make the salad ahead of time and refrigerate it for up to 24 hours. Just make sure to give it a good toss before serving.
- For a lighter version, you can use reduced-fat feta cheese or omit the cheese entirely.
- This salad can be served as a side dish or a light lunch option.
Nutrition
- Serving Size: 1 serving (1/4 of the recipe)
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg