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
Scale
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.
