If you are on the hunt for a vibrant, delicious dish that effortlessly balances fresh greens, tangy cheese, and sweet bursts of fruit, look no further than this Spinach Pasta Salad with Feta and Cranberries Recipe. It combines tender pasta with crisp spinach, the tartness of dried cranberries, and the creamy saltiness of feta cheese, all brought together by a luscious balsamic dressing. This salad is not only a feast for the eyes but also a refreshing, nutritious meal perfect for lunch, side dishes, or even a light dinner.
Ingredients You’ll Need
Gathering the right ingredients is the magic behind this salad’s harmony of flavors and textures. Each component here is simple yet essential, contributing something unique whether it’s crunch, sweetness, or creaminess.
- 8 oz whole wheat or regular pasta: Rotini, penne, or bowtie are ideal for holding the dressing perfectly in every bite.
- 4 cups fresh spinach, chopped: Adds a bright green color and fresh, mild flavor that complements the other ingredients.
- 1/2 cup dried cranberries: Bring subtle sweetness and a chewy texture to contrast the crisp vegetables.
- 1/2 cup feta cheese, crumbled: Offers creamy, tangy richness that brightens the salad.
- 1/4 cup red onion, thinly sliced: Provides a gentle sharpness and crunchy bite.
- 1/4 cup toasted walnuts or pecans (optional): A wonderful crunch and nutty depth to elevate the salad.
- 1/4 cup extra virgin olive oil: The base of the dressing, giving it a smooth, rich mouthfeel.
- 2 tbsp balsamic vinegar: Adds acidity and a subtle sweetness that balances the salad.
- 1 tbsp honey: Brings a touch of natural sweetness to the dressing.
- 1 tsp Dijon mustard: Gives a mild kick while helping emulsify the dressing.
- Salt and pepper to taste: Essential for enhancing all the flavors perfectly.
How to Make Spinach Pasta Salad with Feta and Cranberries Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a rolling boil. Add your pasta of choice and cook it until al dente following the package instructions. This ensures the pasta has the right bite — not too soft and not too firm. When ready, drain and immediately rinse with cold water to stop any further cooking. Let it cool completely before adding it to the salad, so everything stays crisp and fresh.
Step 2: Prepare the Dressing
The vinaigrette is the heart of this Spinach Pasta Salad with Feta and Cranberries Recipe. In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until the mixture is smooth and fully combined. This tangy, slightly sweet dressing will beautifully coat each ingredient, tying all the flavors together harmoniously.
Step 3: Assemble the Salad
In a large mixing bowl, combine the cooled pasta, chopped fresh spinach, dried cranberries, crumbled feta cheese, and the thinly sliced red onion. Pour the dressing over the top and toss gently but thoroughly to ensure every bite bursts with flavor. The contrasting textures and tastes will make your salad irresistible.
Step 4: Add Optional Toppings
If you love a little extra crunch and nuttiness, sprinkle some toasted walnuts or pecans over the salad just before serving. This optional step adds another dimension to the texture and deepens the flavor profile, making each mouthful more exciting.
Step 5: Serve and Enjoy
You can enjoy this salad right away for the freshest crunch, or chill it in the refrigerator for at least 30 minutes to let all the flavors mingle and develop. It’s a versatile dish that tastes fantastic either way, and the more it sits, the more the dressing melds with the spinach and pasta.
How to Serve Spinach Pasta Salad with Feta and Cranberries Recipe
Garnishes
For a gorgeous presentation, add a few fresh spinach leaves, some extra crumbled feta, and a handful of whole dried cranberries on top when serving. A drizzle of extra balsamic vinegar or a sprinkle of cracked black pepper can also add a gourmet touch.
Side Dishes
This salad shines as a refreshing side alongside grilled chicken, salmon, or even veggie burgers. Its bright, tangy notes are the perfect contrast to richer main courses, making meals feel lighter but satisfying.
Creative Ways to Present
Try layering this salad in clear glass jars for picnics, potlucks, or meal prep lunches—the colors will pop and the dressing stays nicely contained at the bottom if you keep it separate until ready to eat. You can even serve it on a bed of baby greens for extra freshness and crunch.
Make Ahead and Storage
Storing Leftovers
This Spinach Pasta Salad with Feta and Cranberries Recipe keeps well in the refrigerator for up to 2 days. Store it in an airtight container to preserve freshness and prevent the greens from wilting too quickly. Give it a gentle toss before serving to redistribute the dressing.
Freezing
This salad is best enjoyed fresh or chilled but not frozen. Freezing will alter the texture of the spinach and pasta negatively, leading to a less enjoyable dish once thawed.
Reheating
Since this is a cold salad, reheating is not recommended. If you prefer, let it come to room temperature before serving to soften the flavors nicely without compromising texture.
FAQs
Can I use other greens instead of spinach?
Absolutely! Baby kale, arugula, or mixed salad greens can make great substitutes, each bringing its own unique flavor and texture to the salad.
Is it okay to omit the nuts?
Yes, nuts add crunch and flavor, but if you have allergies or prefer a nut-free salad, simply skip them. The salad will still be delicious and full of texture contrast.
How long can this salad sit after dressing is added?
It tastes best within 24 to 48 hours of tossing with the dressing. Beyond that, the spinach might start to wilt and the pasta can get soggy.
Can I make the dressing ahead of time?
Definitely! Prepare the dressing up to a week in advance and store it in the fridge. Just give it a good whisk or shake before mixing it with the salad.
What type of pasta works best for this recipe?
Short, sturdy pasta shapes like rotini, penne, or bowtie hold the dressing and ingredients beautifully, ensuring every forkful has a perfect balance of flavors.
Final Thoughts
This Spinach Pasta Salad with Feta and Cranberries Recipe is a true crowd-pleaser that’s as simple to make as it is delightful to eat. Whether you’re crafting a quick lunch, bringing a dish to a potluck, or just craving something fresh and flavorful, this salad delivers on all counts. I can’t wait for you to try it and add it to your list of favorites—it’s sure to brighten your table and your mood!
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Spinach Pasta Salad with Feta and Cranberries Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A refreshing and vibrant Spinach Pasta Salad featuring whole wheat pasta tossed with fresh spinach, dried cranberries, tangy feta cheese, and a zesty balsamic dressing. Enhanced with crunchy nuts for added texture, this easy-to-make salad is perfect for a light lunch or a side dish at gatherings.
Ingredients
Pasta and Vegetables
- 8 oz whole wheat or regular pasta (rotini, penne, or bowtie work well)
- 4 cups fresh spinach, chopped
- 1/4 cup red onion, thinly sliced
Cheese and Fruits
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese
Nuts (Optional)
- 1/4 cup toasted walnuts or pecans (optional, for crunch)
Dressing
- 1/4 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, ensuring it’s firm to the bite for the best texture in the salad.
- Cool the Pasta: Drain the pasta, then rinse it under cold water to stop the cooking process and cool it down. Set aside to ensure it doesn’t clump together.
- Prepare the Dressing: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until the mixture is smooth and well combined, creating a flavorful and balanced dressing.
- Assemble the Salad: In a large mixing bowl, combine the cooled pasta, chopped fresh spinach, dried cranberries, crumbled feta cheese, and thinly sliced red onion, mixing gently to distribute ingredients evenly.
- Dress the Salad: Pour the dressing over the salad mixture and toss gently but thoroughly to ensure every bite is coated with the tangy balsamic dressing.
- Add Optional Toppings: If using, sprinkle the toasted walnuts or pecans over the salad for added crunch and a nutty flavor that complements the other ingredients.
- Serve and Store: Serve immediately as a light meal or side, or refrigerate for at least 30 minutes to allow the flavors to meld together. This salad keeps well in the fridge for up to 2 days, making it perfect for meal prep.
Notes
- Use whole wheat pasta for extra fiber and nutrients, but regular pasta works well too.
- To toast nuts, place them in a dry skillet over medium heat, stirring frequently until fragrant and lightly browned.
- This salad can be made in advance and stored in an airtight container in the fridge, but add nuts just before serving to maintain crunch.
- For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.
- Adjust the sweetener in the dressing by substituting honey with maple syrup for a different flavor profile or to make the recipe vegan.
