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Spinach Pasta Salad with Feta and Cranberries: A Fresh, Flavorful, and Healthy Delight
If you’re in the mood for a vibrant, refreshing salad that combines the goodness of greens, the richness of feta, and the sweet-tart pop of cranberries, look no further than this Spinach Pasta Salad with Feta and Cranberries. It’s the perfect dish to serve at a summer gathering, picnic, or potluck, and it can easily double as a hearty lunch or side dish for your weeknight meals. Packed with nutrients, color, and layers of flavor, this salad is a true crowd-pleaser that’s both simple and elegant.
Ingredients:
For the Salad:
- 2 cups fresh spinach (roughly chopped or whole leaves)
- 1 1/2 cups cooked pasta (preferably rotini, farfalle, or penne)
- 1/2 cup feta cheese (crumbled)
- 1/2 cup dried cranberries
- 1/4 cup toasted pecans (or walnuts, if preferred)
- 1/4 red onion (thinly sliced, optional for a little extra crunch and flavor)
- 1 tablespoon olive oil (for tossing)
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (or maple syrup for a vegan alternative)
- 1 garlic clove, minced
- Salt and pepper (to taste)
Instructions:
1. Cook the Pasta:
Start by cooking the pasta according to the package instructions. Once done, drain and rinse with cold water to stop the cooking process and cool it down. Set aside to fully drain. For a more flavorful salad, consider tossing the pasta with a small amount of olive oil to prevent sticking.
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