Spinach Pasta Salad with Feta and Cranberries

The first bite of this Spinach Pasta Salad with Feta and Cranberries transports you to a sun-drenched picnic where laughter mingles with the aromas of fresh herbs and tangy cheese. Picture the vibrant greens dancing alongside the sweet pop of cranberries—each mouthful is like a summer embrace that makes you feel alive.

I remember the first time I made this dish; it was during a family gathering where my aunt declared she was “too full for dessert.” Spoiler alert: nobody was too full for this colorful masterpiece! It’s light yet satisfying—a perfect dish to share on lazy weekends or lively get-togethers.

I served this dish at my last barbecue, and my cousin claimed he could eat it every day

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Spinach: Look for vibrant green leaves without wilted edges; baby spinach works wonderfully here.
• Pasta: Any short pasta works well; I usually prefer rotini for its fun shape that holds dressing perfectly.
• Feta Cheese: Crumbled feta brings a creamy texture; opt for high-quality cheese for the best flavor.
• Dried Cranberries: Sweet-tart cranberries add a delightful contrast; try using reduced-sugar varieties if you like.
• Olive Oil: Use extra virgin olive oil for an added depth of flavor in your dressing.
• Lemon Juice: Freshly squeezed lemon juice brightens up the dish; bottled juice just won’t do
• Salt and Pepper: Essential seasonings that enhance all the flavors in your salad.
• Nuts (optional): Add walnuts or pine nuts for crunch if desired; they bring out an earthy richness.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Cook the Pasta: Start by boiling water in a large pot. Once boiling, add salt generously before tossing in your pasta. Cook until al dente per package instructions—about 8-10 minutes should do.

Prepare the Dressing: In a small bowl, whisk together olive oil and freshly squeezed lemon juice. Season with salt and pepper to taste. This simple yet zesty dressing will elevate your salad.

Mix the Greens: In a large mixing bowl, combine fresh spinach leaves with cooked pasta once it’s cooled slightly. Toss them gently so they get acquainted without bruising!

Add Flavor Boosters: Sprinkle crumbled feta cheese and dried cranberries over your leafy mix. If you’re feeling adventurous today, toss in some nuts for added crunch.

Toss Everything Together: Pour your dressing over the mixture and toss thoroughly until all ingredients are coated evenly. You want every bite to burst with flavor!

Serve or Store: Enjoy immediately or let it chill in the fridge for about 30 minutes to enhance those flavors even more! This salad keeps well in an airtight container for up to three days—if it lasts that long

And there you have it! A Spinach Pasta Salad with Feta and Cranberries that’s not only delicious but also incredibly easy to whip up anytime the craving strikes

Perfecting the Cooking Process

Start by boiling the pasta until al dente, then rinse in cold water. While it cools, chop your spinach and mix the dressing separately to ensure even flavoring.

Add Your Touch

Consider adding grilled chicken or chickpeas for a protein boost. Swap cranberries for dried cherries or apricots based on your preference for a unique twist.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Enjoy chilled or let it come to room temperature before serving for best flavor.

Sometimes I serve this salad at family gatherings, and my uncle always jokes about wanting it as his main course! That’s how much he loves it

FAQ

Can I use other greens instead of spinach in my salad?

Absolutely! Kale or arugula can be great substitutes if you prefer something different.

How long does spinach pasta salad with feta and cranberries last?

Stored properly, this salad stays fresh in the fridge for up to three days.

Is this recipe suitable for meal prep?

Yes! It’s perfect for meal prep; just keep the dressing separate until ready to serve.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Delicious Spinach Pasta Salad with Feta and Cranberries

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• Author: Jennifer
• Total Time: 25 minutes
• Yield: Serves 6

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Description

Delight in this vibrant Spinach Pasta Salad with Feta and Cranberries, a perfect balance of fresh greens, sweet cranberries, and creamy feta that brings summer to your plate.

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Ingredients

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• 4 cups fresh spinach, chopped
• 2 cups rotini pasta, uncooked
• 1 cup crumbled feta cheese
• 1 cup dried cranberries
• 1/4 cup extra virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• Salt and pepper to taste
• 1/2 cup walnuts or pine nuts (optional)

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Instructions

1. Cook the rotini pasta in salted boiling water until al dente (8-10 minutes). Drain and cool.
2. In a small bowl, whisk together olive oil and lemon juice; season with salt and pepper.
3. In a large bowl, combine cooled pasta and fresh spinach.
4. Add feta cheese and cranberries to the pasta mixture. If desired, include nuts for extra crunch.
5. Drizzle dressing over the salad and toss gently until coated.
6. Serve immediately or chill in the fridge for 30 minutes to enhance flavors.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Mixing
• Cuisine: American

Nutrition

• Serving Size: 1 cup (210g)
• Calories: 290
• Sugar: 18g
• Sodium: 320mg
• Fat: 14g
• Saturated Fat: 4g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 8g
• Cholesterol: 15mg