Spinach Pasta Salad with Feta & Cranberries

 Spinach Pasta Salad with Feta & Cranberries

Table of Contents

A vibrant mix of textures and flavors—fresh spinach, creamy feta, sweet cranberries, and a simple balsamic dressing make this salad an easy go-to for healthy meals.

 Ingredients (Serves 4)

For the Salad:

  • 8 oz pasta (penne, fusilli, or bowtie work great)
  • 4 cups fresh spinach, chopped
  • ½ cup feta cheese, crumbled
  • ½ cup dried cranberries
  • ¼ cup red onion, thinly sliced
  • ¼ cup walnuts, chopped (optional, for crunch)

For the Dressing:

  • ¼ cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp honey
  • Salt and black pepper, to taste

 Instructions

1. Cook the Pasta:

  • Boil pasta according to package directions until al dente.
  • Drain and rinse with cold water to cool and stop the cooking.

2. Mix the Salad:

  • In a large bowl, combine:
    • Cooked, cooled pasta
    • Chopped spinach
    • Crumbled feta
    • Dried cranberries
    • Sliced red onion

3. Make the Dressing:

  • In a small bowl or jar, whisk together:
    • Olive oil
    • Balsamic vinegar
    • Honey
    • Salt and pepper to taste

4. Toss and Serve:

  • Pour dressing over the salad and toss gently to combine.
  • Add chopped walnuts on top (if using).
  • Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
See also  Zesty Overnight Marinated Vegetable Salad

 Time & Servings

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Servings: 4

 Nutrition (Per Serving – Approximate)

  • Calories: 280 kcal
  • Protein: 7g
  • Carbohydrates: 28g
  • Fat: 16g
  • Fiber: 3g
  • Sugar: 7g

 Q&A: Spinach Pasta Salad

Q: Can I use baby spinach instead of chopped?

A: Yes, baby spinach works great and doesn’t need to be chopped—just toss it right in!

Q: Can I make it ahead of time?

A: Absolutely! It’s even better after chilling. You can make it up to 1 day ahead, but add the walnuts and feta just before serving for best texture.

Q: What can I use instead of feta?

A: Try goat cheese, crumbled blue cheese, or even cubed mozzarella for a milder option.

Q: Can I make it vegan?

A: Yes! Just omit the feta or use a plant-based feta alternative, and sub maple syrup or agave for the honey.

Q: Is this good for meal prep?

A: Yes, it holds up well in the fridge for up to 3 days. Keep it stored in an airtight container.