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Spinach pasta salad with feta and cranberries

Spinach pasta salad with feta and cranberries

A refreshing, crowd-pleasing spinach pasta salad with feta and cranberries
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Prep Time 15 minutes
Cook Time 12 minutes
Course Salad
Servings 5
Calories 380 kcal

Equipment

  • Large mixing bowl

Ingredients
  

For the Pasta Base

  • 8 ounces about 3 cups bowtie pasta (farfalle)
  • 4 cups fresh spinach roughly chopped
  • ¾ cup crumbled feta cheese
  • ½ cup dried cranberries
  • ⅓ cup red onion thinly sliced
  • ½ cup walnuts lightly toasted and chopped

For the Balsamic Vinaigrette

  • ⅓ cup extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 clove garlic minced
  • 1 teaspoon honey or maple syrup for vegan
  • ½ teaspoon dried oregano
  • Salt and freshly ground black pepper to taste

Optional Add-ins:

  • 1 cup cherry tomatoes halved
  • 1 avocado diced
  • ¼ cup fresh basil leaves torn
  • 2 tablespoons pine nuts

Instructions
 

Step 1: Cook the Pasta

  • Bring a large pot of salted water to a boil.
  • Cook pasta according to package directions until al dente (about 10-12 minutes).
  • Drain and transfer pasta to an ice bath for 1-2 minutes to stop cooking. Drain again and toss with a drizzle of olive oil.

Step 2: Toast the Walnuts

  • Heat a dry skillet over medium heat.
  • Add walnuts and toast for 4-5 minutes, stirring frequently.
  • Transfer to a plate to cool, then roughly chop.

Step 3: Make the Dressing

  • In a bowl or jar, whisk together olive oil, balsamic vinegar, mustard, garlic, honey, oregano, salt, and pepper.
  • Shake or whisk until emulsified.

Step 4: Assemble the Salad

  • In a large bowl, combine cooled pasta, spinach, red onions, cranberries, and toasted walnuts.
  • Pour in three-quarters of the dressing and toss well.
  • Gently fold in feta cheese.
  • Taste and adjust seasoning, adding more dressing if needed.

Step 5: Serve or Store

  • Serve immediately, garnished with extra feta and cranberries.
  • Store in an airtight container for up to 3 days.

Notes

  • Soak red onions in cold water for 10 minutes to mellow their sharpness.
  • If making ahead, reserve some dressing and add before serving to refresh the salad.
  • Customize with seasonal ingredients like cherry tomatoes, fresh basil, or chickpeas for extra protein.
  • Swap walnuts for pecans, almonds, or pepitas if needed.

Nutrition

Serving: 1gCalories: 380kcalCarbohydrates: 42gProtein: 10gFat: 20gFiber: 4gSugar: 8g
Keyword balsamic vinaigrette pasta salad, feta pasta salad, pasta salad recipe, Spinach pasta salad, vegetarian pasta salad
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