Spinach Pasta Salad with Feta and Cranberries 

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Spinach Pasta Salad with Feta and Cranberries 

This Spinach Pasta Salad is a vibrant mix of sweet, salty, crunchy, and fresh flavors. With tender pasta, leafy spinach, tangy feta, and chewy cranberries, it’s a refreshing dish that works perfectly as a light meal, picnic side, or meal-prep lunch. The walnuts add a satisfying crunch, while a simple olive oil dressing keeps everything light and wholesome.

Ingredients

  • 8 oz (225g) pasta (penne, fusilli, or bowtie recommended)
  • 3 cups fresh baby spinach
  • ½ cup dried cranberries
  • ½ cup crumbled feta cheese
  • ÂĽ cup (30g) chopped walnuts or pecans
  • ÂĽ small red onion, thinly sliced
  • 3 tbsp extra virgin olive oil đź«’
  • 1–2 tbsp lemon juice or balsamic vinegar (optional but recommended)
  • Salt and black pepper to taste

Optional Add-ins:

  • Grilled chicken for extra protein
  • Cucumber or cherry tomatoes for freshness
  • Honey for a slightly sweeter dressing

Instructions

  1. Cook the Pasta:
    Boil pasta in salted water according to package instructions until al dente. Drain and rinse under cold water to cool it down quickly.
  2. Prepare the Ingredients:
    While pasta cools, slice the red onion, crumble the feta, and roughly chop the nuts if needed.
  3. Mix the Salad Base:
    In a large bowl, combine cooled pasta, spinach, cranberries, red onion, and nuts.
  4. Add Dressing:
    Drizzle olive oil and lemon juice or balsamic vinegar over the salad. Season with salt and black pepper.
  5. Toss Gently:
    Mix everything until evenly coated, being careful not to crush the spinach.
  6. Finish and Serve:
    Top with feta cheese and serve chilled or at room temperature.

Description

Spinach Pasta Salad with Feta and Cranberries is a perfect balance of flavors and textures. The sweetness of cranberries contrasts beautifully with the salty feta, while spinach adds freshness and nutrition. Crunchy nuts provide depth, and the olive oil dressing ties everything together with a smooth, light finish. It’s a versatile dish that feels both refreshing and satisfying.

Notes

  • Use short pasta shapes so the dressing and ingredients cling well.
  • Allow pasta to cool before mixing to prevent wilting the spinach too quickly.
  • You can adjust sweetness or tanginess by balancing cranberries and vinegar.

Tips

  • Toast the Nuts: Lightly toast walnuts or pecans for extra flavor.
  • Make Ahead: Prepare a few hours in advance for better flavor infusion.
  • Add Protein: Grilled chicken, tuna, or chickpeas make it a complete meal.
  • Dressing Upgrade: Add a teaspoon of honey or Dijon mustard for extra depth.
  • Keep Fresh: Add feta just before serving for best texture.

Servings

  • Serves: 3–4
  • Prep time: 10–15 minutes
  • Cook time: 10 minutes

Nutritional Information (Approx. per serving)

  • Calories: 350–450 kcal
  • Protein: 10–15g
  • Carbohydrates: 45–55g
  • Fat: 15–20g
  • Fiber: 4–6g

Health Benefits

  • Rich in Antioxidants: Spinach and cranberries help fight oxidative stress.
  • Good Source of Healthy Fats: Olive oil and nuts support heart health.
  • Bone Support: Feta provides calcium and protein.
  • Energy Boosting Carbs: Pasta supplies long-lasting energy.
  • Digestive Health: Fiber from spinach and nuts supports gut function.

Q&A

Q: Can I make this salad gluten-free?
Yes, simply use gluten-free pasta.

Q: Can I replace feta cheese?
Goat cheese or mozzarella work well as alternatives.

Q: Is this salad good for meal prep?
Yes, but store dressing separately if keeping for more than a day.

Q: Can I make it vegan?
Yes, omit feta or use a plant-based cheese substitute.

Q: What dressing works best?
Olive oil with lemon juice or balsamic vinegar is ideal, but honey mustard also works well.

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