Creamy, bright, and full of pops of sweet-tart cranberry flavor, Spinach Pasta Salad with Feta and Cranberries is a refreshing side or light main that always disappears fast at potlucks. This salad balances tender pasta with crisp baby spinach, salty feta, crunchy toasted nuts, and a simple tangy dressing — comfort food that tastes like summer and holiday cheer at the same time. Fun fact: dried cranberries were first marketed as Craisins in the 1980s to make cranberry snacking more accessible — and they’ve been making salads happier ever since.

This recipe stands out because it’s unbelievably simple yet looks like you spent the afternoon fussing. It comes together in under 30 minutes, requires no fancy equipment, and appeals to both kids and adults. If you enjoy hearty spinach dishes, you’ll also love the flavors in my garlic chicken with broccoli and spinach, which shares the same fresh, savory profile but with a warm, protein-packed twist. Get your bowl ready — this one’s easy, crowd-pleasing, and reassuringly delicious.

What is Spinach Pasta Salad with Feta and Cranberries?

What exactly is this dish — and why does it sound like a holiday party crashed a farmers market? Spinach Pasta Salad with Feta and Cranberries is a cold or room-temperature pasta salad featuring tender pasta (bowtie, penne, or rotini work best), fresh baby spinach, dried cranberries, crumbly feta, and toasted nuts, all tossed in a bright olive oil and balsamic or lemon dressing. Curious where the name comes from — did someone mix up a spinach pie and a picnic? Maybe — but isn’t that the joy of simple recipes?

Legend has it this salad earned its name because it’s so good people fall head-over-heels for it — after all, “the way to a man’s heart is through his stomach.” Try it once and you’ll see why. Give it a go and see who you can impress at your next gathering.

Why You’ll Love This:

• Flavor balance: The main highlight is the contrast between salty, creamy feta and sweet, chewy dried cranberries against the earthy freshness of baby spinach and tender pasta. Each bite gives you a mix of textures and flavors that keeps you coming back.
• Cost-saving and versatile: Making this at home is much cheaper than buying pre-made deli salads and you control the ingredients. Use pantry staples and swap nuts or vinegars to suit your budget and taste.
• Customizable toppings: Toasted walnuts or pecans add a nutty crunch, while a splash of balsamic or lemon brightens the whole dish. It’s versatile for families — picky eaters can scoop out the ingredients they love, and adventurous eaters can add extras like roasted chicken or beans.

If you like pasta salads with bold contrasts, compare this to the creamy richness of my cheese shrimp penne pasta with spinach, which is a warmer, dinner-style cousin with seafood and a rich sauce. Ready to make it? You’ll be surprised how quickly it becomes a weekly favorite.

How to Make:

Quick Overview

This recipe is quick, satisfying, and forgiving. Cook pasta until al dente, toss with fresh spinach, cranberries, feta, toasted nuts, and a simple olive oil-based dressing, then let the flavors meld for 10–15 minutes. The result is a salad that’s light yet filling, with a creamy-salty-sweet profile and a pleasant crunchy finish from the nuts. Total time: about 25–30 minutes, including cooling time for the pasta.

Ingredients

• 8 oz pasta (such as bowtie, penne, or rotini) — measured dry
• 3 cups fresh baby spinach, chopped if desired (rough chop for easier eating)
• 1/2 cup dried cranberries (Craisins or similar)
• 1/2 cup crumbled feta cheese (room temperature for best flavor)
• 1/4 cup chopped walnuts or pecans, toasted for extra flavor (cool before adding)
• 1/4 small red onion, thinly sliced (soak 5 minutes in cold water if you want milder bite)
• 3 tbsp extra virgin olive oil (good quality for best taste)
• 1 tbsp balsamic vinegar or lemon juice (freshly squeezed if using lemon)
• 1 tsp honey (optional; room temperature)
• 1/2 tsp Dijon mustard (optional)
• Salt and black pepper to taste (start with 1/4 tsp salt and a few grinds pepper)

Directions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente (usually 8–11 minutes depending on pasta). Taste at the lower end of the time range — al dente should be tender but with a small bite. Drain the pasta in a colander and rinse under cold water to stop the cooking. Shake off excess water and let it cool completely in the colander or spread on a sheet pan to cool faster.
2. In a small bowl, whisk together 3 tbsp extra virgin olive oil, 1 tbsp balsamic vinegar (or lemon juice), 1 tsp honey (if using), 1/2 tsp Dijon mustard (if using), and a pinch of salt and black pepper. Taste and adjust: if it’s too sharp, add a touch more honey; if too mild, a little more mustard or vinegar will brighten it.
3. In a large mixing bowl, combine the cooled pasta, 3 cups fresh baby spinach (chopped if desired), 1/2 cup dried cranberries, 1/2 cup crumbled feta cheese, 1/4 cup toasted chopped walnuts or pecans, and the thinly sliced 1/4 small red onion. Toss gently so the spinach doesn’t bruise.
4. Drizzle the dressing over the salad and toss gently to combine, using tongs or two large spoons to fold everything together without smashing the feta.
5. Let the salad sit for 10–15 minutes at room temperature to allow the flavors to meld. Serve immediately or refrigerate for up to 24 hours for a chilled salad.

What to Serve With:

• Grilled chicken or fish for a complete protein-forward meal.
• Crusty bread or garlic bread to soak up leftover dressing.
• A bowl of roasted vegetables (asparagus or sweet potatoes) for a heartier spread.
• Light soups like tomato basil or chilled cucumber gazpacho for warm-weather pairings.
• For drinks, try a crisp Sauvignon Blanc, iced tea, or sparkling water with lemon for a refreshing balance.

Top Tips for Perfecting:

• Pasta choice: Bowtie or rotini hold dressing well; penne is great too. Cook to al dente so the salad doesn’t get mushy after chilling.
• Toast your nuts: Toast walnuts or pecans in a dry skillet for 3–5 minutes until fragrant to boost flavor. Cool before adding.
• Dressing adjustments: If you prefer a brighter zip, use lemon juice instead of balsamic; for sweeter notes, add the optional honey.
• Spinach prep: Chop larger leaves for easier eating, or use child-friendly small leaves for minimal prep.
• Don’t overdress: Start with less dressing and add more after tasting to prevent sogginess.
• Make ahead: Assemble and refrigerate up to 24 hours, but keep nuts and feta separate if you want maximum crunch at serving time.
• Common mistake: Adding hot pasta directly to spinach can wilt leaves too much. Cool pasta before mixing.

Storing and Reheating Tips:

• Refrigeration: Store in an airtight container for up to 24 hours for best texture. The salad is best within the first day when spinach is freshest and nuts remain crisp.
• Freezing: Not recommended — the texture of the spinach and feta changes when thawed.
• Reheating: Serve cold or at room temperature. If you’d like a warm version, gently reheat a portion in a skillet for 1–2 minutes, then add fresh spinach at the end so it wilts slightly rather than overcooks. Add a splash of olive oil or a squeeze of lemon to refresh flavors when serving.

FAQs

Can I use frozen spinach instead of fresh?
You can, but fresh baby spinach is preferred for texture and flavor. If using frozen, thaw and squeeze out all excess water before adding to avoid a watery salad.

How long will this salad keep in the fridge?
For best quality, enjoy within 24 hours. The salad can be safe slightly longer, but the spinach and nuts lose their ideal texture.

Can I make this vegan?
Yes. Replace feta with a plant-based cheese or omit it altogether, and use a vegan honey alternative or skip the sweetener.

What other mix-ins work well?
Try adding cooked chicken, chickpeas, roasted red peppers, sunflower seeds, or thinly sliced apples for extra crunch and flavor.

Can I double the recipe for a crowd?
Absolutely. Double all ingredients and mix in a very large bowl or divide into two bowls for easier tossing. Keep dressings proportional and taste as you go.

Conclusion

This Spinach Pasta Salad with Feta and Cranberries is an easy, crowd-pleasing dish that blends creamy, tangy, sweet, and crunchy elements into a single bowl — perfect for weeknight dinners, potlucks, or a light lunch. It’s simple to prepare, wallet-friendly, and flexible enough to suit many dietary preferences. If you want a close variation or inspiration for presentation, check out the classic Cranberry Feta Bowtie Salad with Spinach for a similar mix of flavors, and for a fruit-forward twist see the lovely Apple Cranberry Spinach Salad – I Heart Naptime. Try this recipe tonight and share it with family — it’s one of those dishes that makes the table feel a little brighter.

Spinach Pasta Salad with Feta and Cranberries

Creamy, bright, and full of pops of sweet-tart cranberry flavor, this salad is a refreshing side or light main that always disappears fast at potlucks.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Side

Cuisine American

Servings 4 servings

Equipment

• Large Pot
• Colander
• Mixing Bowl
• Whisk

Ingredients

  

Ingredients

• 8 oz Pasta (bowtie, penne, or rotini) measured dry
• 3 cups Fresh baby spinach chopped if desired
• 1/2 cup Dried cranberries (Craisins or similar)
• 1/2 cup Crumbled feta cheese room temperature for best flavor
• 1/4 cup Chopped walnuts or pecans toasted for extra flavor
• 1/4 small Red onion thinly sliced
• 3 tbsp Extra virgin olive oil good quality for best taste
• 1 tbsp Balsamic vinegar or lemon juice freshly squeezed if using lemon
• 1 tsp Honey optional; room temperature
• 1/2 tsp Dijon mustard optional

Instructions

 

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente (usually 8–11 minutes depending on pasta). Drain and rinse under cold water to stop cooking. Let cool.
• In a small bowl, whisk together olive oil, balsamic vinegar (or lemon juice), honey (if using), Dijon mustard (if using), and a pinch of salt and pepper. Adjust to taste.
• In a large mixing bowl, combine the cooled pasta, spinach, cranberries, feta, walnuts or pecans, and red onion. Toss gently.
• Drizzle the dressing over the salad and toss gently to combine.
• Let the salad sit for 10–15 minutes to allow flavors to meld. Serve immediately or refrigerate for up to 24 hours.

Notes

This salad is best enjoyed fresh, but can be stored in an airtight container for up to 24 hours. For maximum crunch, keep nuts and feta separate until serving.

Keyword Easy