Spinach Pasta Salad with Feta and Cranberries a refreshing and vibrant salad perfect for warm days—tender pasta tossed with baby spinach, sweet dried cranberries, tangy feta, crunchy nuts, and a drizzle of olive oil for a light, Mediterranean-inspired finish.
Ingredients
8 oz (225g) pasta (bowtie or rotini recommended)
3 cups fresh baby spinach
½ cup dried cranberries
½ cup crumbled feta cheese
¼ cup (30g) chopped walnuts or pecans
¼ small red onion, thinly sliced
3 tbsp extra virgin olive oil
Salt and black pepper, to taste
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
I start by cooking the pasta according to the package instructions until al dente. After draining, I rinse it under cold water to stop the cooking process.
In a large bowl, I combine the cooled pasta with the fresh baby spinach, dried cranberries, crumbled feta cheese, chopped nuts, and thinly sliced red onion.
I drizzle everything with extra virgin olive oil and season with salt and black pepper. Then, I gently toss it all together until everything is evenly coated.
To let the flavors meld together, I chill the salad for at least 15 minutes before serving. This can be served cold or at room temperature depending on my preference.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
Variations
If I want to mix things up, I can try different types of nuts like almonds or pistachios instead of walnuts or pecans. For an extra burst of flavor, adding some fresh herbs like basil or mint could elevate the dish. If I’m not a fan of feta, I can easily swap it out for goat cheese or a creamy mozzarella. If I want to make it a more filling dish, I can add grilled chicken or chickpeas for protein.
Storage/Reheating
I find that this salad keeps well in the fridge for up to 2 days. To store, I just place it in an airtight container. If I need to reheat it, I can simply let it come to room temperature before serving. The salad is best served chilled, so I usually just take it out of the fridge shortly before eating.
FAQs
Can I make this salad ahead of time?
Yes! I often make this salad a few hours ahead of time or even the night before. Just be sure to let it chill for at least 15 minutes before serving so the flavors meld together.
Can I use a different type of pasta?
Definitely! I like using rotini or bowtie pasta, but any short pasta like penne, farfalle, or fusilli works well. Just make sure it’s cooked al dente for the best texture.
Can I use fresh cranberries instead of dried?
Fresh cranberries might be a little too tart for this salad, but if I want to use them, I usually sweeten them slightly or cook them with a bit of sugar until they soften. Dried cranberries, however, offer a nice balance of sweetness to the dish.
How can I make this recipe vegan?
To make this recipe vegan, I can simply omit the feta cheese or replace it with a plant-based cheese alternative. I might also swap out the honey-roasted nuts for unsweetened varieties.
How do I prevent the pasta from becoming soggy?
To prevent the pasta from absorbing too much dressing and becoming soggy, I rinse it under cold water right after draining to cool it down and stop the cooking process. I also try to serve the salad shortly after tossing, rather than letting it sit too long.
Conclusion
This Spinach Pasta Salad with Feta and Cranberries is one of my favorite go-to recipes for a light, refreshing meal. It's quick and easy to prepare, full of vibrant flavors, and versatile enough to fit various dietary needs or preferences. Whether I'm serving it at a picnic, potluck, or as a simple weeknight meal, it's always a hit.
Recipe:
Spinach Pasta Salad with Feta and Cranberries
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A refreshing and vibrant salad perfect for warm days—tender pasta tossed with baby spinach, sweet dried cranberries, tangy feta, crunchy nuts, and a drizzle of olive oil for a light, Mediterranean-inspired finish.
Ingredients
8 oz (225g) pasta (bowtie or rotini recommended)
3 cups fresh baby spinach
½ cup dried cranberries
½ cup crumbled feta cheese
¼ cup (30g) chopped walnuts or pecans
¼ small red onion, thinly sliced
3 tbsp extra virgin olive oil
Salt and black pepper, to taste
Instructions
- Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- In a large bowl, combine the cooled pasta with the fresh baby spinach, dried cranberries, crumbled feta cheese, chopped nuts, and thinly sliced red onion.
- Drizzle with extra virgin olive oil and season with salt and black pepper. Toss everything together until evenly coated.
- Chill the salad for at least 15 minutes before serving to let the flavors meld together.
- Serve cold or at room temperature, depending on your preference.
Notes
If you'd like, you can try different nuts like almonds or pistachios for variety.
For an extra burst of flavor, fresh herbs like basil or mint could be added.
Swap feta for goat cheese or creamy mozzarella if you prefer.
To make it a more filling dish, consider adding grilled chicken or chickpeas for protein.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg
