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.
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.