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–+ servings

Spinach Pasta Salad With Feta And Cranberries

A refreshing and vibrant pasta salad featuring fresh spinach, tangy feta cheese, and sweet cranberries, perfect for a light lunch or a side dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the Base
  • 8 ounces pasta your choice of pasta, such as fusilli or penne
  • 4 cups fresh spinach washed and roughly chopped
  • 1 cup cherry tomatoes halved
  • 1 cup cucumbers diced
For the Topping
  • 1 cup feta cheese crumbled
  • 1/2 cup dried cranberries
  • 1/4 cup walnuts chopped
For the Dressing
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon honey
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

Prepare the Pasta
  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
  2. Drain the pasta and rinse it under cold water to stop the cooking process. Set aside to cool.
Prepare the Vegetables
  1. In a large mixing bowl, combine the fresh spinach, halved cherry tomatoes, and diced cucumbers.
Make the Dressing
  1. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, minced garlic, salt, and black pepper until well combined.
Combine Ingredients
  1. Add the cooled pasta to the bowl with the vegetables. Pour the dressing over the pasta and toss everything together until evenly coated.
  2. Gently fold in the crumbled feta cheese, dried cranberries, and chopped walnuts.
Serve
  1. Taste and adjust seasoning if necessary. Serve immediately or refrigerate for 30 minutes to let the flavors meld.

Nutrition

Calories: 320kcalCarbohydrates: 40gProtein: 12gFat: 15gSaturated Fat: 4gSodium: 450mgFiber: 5gSugar: 9g

Notes

This salad can be made ahead of time and stored in the refrigerator for up to 2 days. For best results, add the nuts just before serving to maintain their crunch.

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