Spinach Pasta Salad with Feta & Cranberries
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.
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.