Name: Nutritious Spinach Pasta Salad with Feta and Cranberries Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 8 oz whole wheat pasta (rotini or bowtie); 6 cups fresh baby spinach; 1 cup crumbled feta cheese; 1/2 cup dried cranberries; 1/4 cup sliced almonds; 1/4 cup red onion, finely diced; 1/4 cup olive oil; 3 tbsp lemon juice; 1 tbsp honey; 1 tsp Dijon mustard; 1/2 tsp salt; 1/4 tsp black pepper

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Introduction

This Nutritious Spinach Pasta Salad with Feta and Cranberries is a delicious and vibrant dish that balances fresh greens, tangy cheese, and sweet dried fruit. Perfect as a healthy lunch or a light dinner, it’s easy to prepare and full of texture and flavor.

A close-up view of a salad in a white bowl, showing three main layers: at the bottom, creamy pale yellow rotini and farfalle pasta pieces; on top of the pasta, bright green fresh spinach leaves mixed with small pieces of light purple onion; scattered across the salad are white crumbles of feta cheese, dark red dried cranberries, and light brown toasted almond slices, with whole roasted almonds adding texture and contrast. The white bowl sits on a white marbled surface, with the light highlighting the glossy and fresh look of the ingredients. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz whole wheat pasta (rotini or bowtie)
6 cups fresh baby spinach
1 cup crumbled feta cheese
1/2 cup dried cranberries
1/4 cup sliced almonds
1/4 cup red onion, finely diced
For the dressing:
- 1/4 cup olive oil
- 3 tbsp lemon juice
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper

Instructions

Step 1: Cook the pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process.
Step 2: Whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper in a small bowl to make the dressing.
Step 3: In a large bowl, combine the cooled pasta, fresh baby spinach, crumbled feta, dried cranberries, sliced almonds, and finely diced red onion.
Step 4: Pour the dressing over the salad and toss gently to coat everything evenly.
Step 5: Refrigerate the salad for at least 30 minutes to let the flavors meld together.
Step 6: Before serving, toss the salad again and adjust seasoning if needed.

Tips & Variations

For extra protein, add grilled chicken or chickpeas to make it more filling.
Use toasted almonds for a deeper nutty flavor and crunch.
If you prefer a creamier dressing, stir in a spoonful of Greek yogurt or mayonnaise.
Swap lemon juice for apple cider vinegar for a different acidity profile.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. For best texture, add almonds just before serving if you want to keep them crunchy. Re-toss gently before serving, as the spinach may wilt over time.

How to Serve

The image shows a close-up of a pasta salad with three main layers: the base layer is made of pale yellow farfalle (bow tie) pasta with smooth, slightly shiny texture; on top, there are bright green fresh spinach leaves spread evenly, adding a leafy texture; scattered throughout are small dark red dried cranberries and whole or halved almonds with a smooth brown surface, providing richness and crunch. There are also tiny white crumbles of cheese sprinkled over the salad, with small bits of chopped red onion adding hints of purple. The dish is placed on a surface with white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad tastes great after resting in the refrigerator for at least 30 minutes and can be made up to 3 days in advance.

Can I use other types of pasta?

Absolutely, any short pasta like penne, fusilli, or farfalle will work well. Just cook according to package instructions.