Description
A refreshing and vibrant spinach pasta salad featuring whole wheat pasta, fresh spinach, tangy feta cheese, sweet dried cranberries, and a zesty balsamic vinaigrette. This easy-to-make salad is perfect for a light lunch, potlucks, or as a side dish for any meal.
Ingredients
Scale
Pasta Salad
- 8 oz whole wheat or regular pasta (rotini, penne, or bowtie work well)
- 4 cups fresh spinach, chopped
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion, thinly sliced
- 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. This usually takes around 8-12 minutes depending on the type of pasta.
- Cool the Pasta: Drain the pasta and rinse with cold water to stop the cooking process and cool it down quickly. Set aside in a large bowl.
- 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.
- Assemble the Salad: Add the chopped spinach, dried cranberries, crumbled feta cheese, and thinly sliced red onion to the bowl with the cooled pasta.
- Toss the Salad: Pour the prepared dressing over the salad ingredients. Toss gently but thoroughly to ensure everything is evenly coated with the dressing.
- Add Optional Nuts: If using, sprinkle the toasted walnuts or pecans on top of the salad for an added crunchy texture and nutty flavor.
- Serve or Chill: Serve the salad immediately, or for better flavor, refrigerate for at least 30 minutes to allow the flavors to meld together. This salad can be made ahead and stored in the refrigerator for up to 2 days.
Notes
- For crunch and flavor variation, toasted walnuts or pecans are optional but highly recommended.
- Use whole wheat pasta for a healthier, fiber-rich option.
- This salad is best served chilled or at room temperature.
- Can be prepared a few hours in advance and refrigerated, making it convenient for meal prep.
- If storing, toss the salad again before serving to redistribute the dressing.
