This Spinach Pasta Salad with Feta and Cranberries is a delightful combination of sweet, savory, and nutty flavors, making it a perfect dish for any occasion. Whether you’re looking for a light lunch, a side dish for a potluck, or a refreshing summer meal, this salad is sure to impress. The mix of tender pasta, fresh spinach, tangy feta, chewy cranberries, and crunchy nuts is brought together with a simple yet delicious olive oil dressing.
Ingredients
• 8 oz (225g) pasta (penne, rotini, or bowtie work well)
• 3 cups fresh baby spinach (roughly chopped if desired)
• ½ cup dried cranberries
• ½ cup crumbled feta cheese
• ¼ cup (30g) chopped walnuts or pecans (lightly toasted for extra flavor)
• ¼ small red onion (thinly sliced)
• 3 tbsp extra virgin olive oil
Instructions
1. Cook the pasta according to the package instructions until al dente. Drain and rinse with cold water to cool it down quickly.
2. Prepare the ingredients by slicing the red onion and roughly chopping the spinach if needed.
3. Toast the nuts in a dry pan over medium heat for 2-3 minutes until fragrant. Let them cool.
4. Combine everything in a large bowl: pasta, spinach, cranberries, feta, nuts, and red onion.
5. Drizzle with olive oil and toss gently to coat all the ingredients evenly.
6. Serve immediately or chill in the refrigerator for 30 minutes to let the flavors meld together.
Tips and Variations
• Add protein: For a heartier dish, add grilled chicken, shredded rotisserie chicken, or chickpeas.
• Change the cheese: If you’re not a fan of feta, try goat cheese or shaved Parmesan for a different flavor profile.
• Make it sweeter: Add a drizzle of honey or balsamic glaze to enhance the sweetness of the cranberries.
• Use a different dressing: A light balsamic vinaigrette or lemon dressing can replace the olive oil for added zest.
• Add more crunch: Toss in sunflower seeds, pumpkin seeds, or slivered almonds instead of walnuts or pecans.
• Use whole wheat or gluten-free pasta: Swap out traditional pasta for a healthier alternative that suits your dietary needs.
How to Store
• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. The spinach may wilt slightly, but the flavors will continue to develop.
• Make ahead: If preparing in advance, store the pasta and dressing separately and mix just before serving to keep the spinach fresh.
• Avoid freezing: This salad is best enjoyed fresh, as the texture of spinach and cheese changes when frozen.
FAQs
Can I use fresh cranberries instead of dried?
Dried cranberries provide a chewy sweetness that complements the feta. If using fresh cranberries, consider chopping and lightly sweetening them to balance the tartness.
What kind of pasta works best for this salad?
Short pasta like rotini, penne, or bowtie holds the dressing well and blends nicely with the other ingredients. Whole wheat or gluten-free options also work.
Can I use a different leafy green instead of spinach?
Yes! Arugula, kale (massaged to soften), or mixed greens are great substitutes.
Is this salad served warm or cold?
This pasta salad is best served cold or at room temperature, making it a great make-ahead dish for picnics and gatherings.
Enjoy this flavorful, refreshing, and easy-to-make Spinach Pasta Salad with Feta and Cranberries as a light meal or side dish!