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.
Ingredients
Scale
- 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)
Instructions
- Cook the rotini pasta in salted boiling water until al dente (8-10 minutes). Drain and cool.
- In a small bowl, whisk together olive oil and lemon juice; season with salt and pepper.
- In a large bowl, combine cooled pasta and fresh spinach.
- Add feta cheese and cranberries to the pasta mixture. If desired, include nuts for extra crunch.
- Drizzle dressing over the salad and toss gently until coated.
- 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