Description
Refreshing Spinach Pasta Salad with Feta and Cranberries brings Mediterranean charm to your plate, blending tangy cheese with sweet-tart berries. Light, zesty flavors dance through crisp spinach leaves, promising a delightful meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 8 ounces (226 grams) rotini or fusilli pasta
- 4 cups (120 grams) fresh spinach, roughly chopped
- 1 cup (150 grams) feta cheese, crumbled
- 1 cup (150 grams) dried cranberries
Vegetables and Aromatics:
- 1/2 cup (75 grams) red onion, finely diced
- 1/2 cup (100 grams) cherry tomatoes, halved
Dressing and Seasonings:
- 1/4 cup (60 milliliters) olive oil
- 2 tablespoons (30 milliliters) balsamic vinegar
- 1 tablespoon (15 milliliters) honey
- Salt to taste
- Pepper to taste
Optional Ingredient:
- 1/4 cup (30 grams) pine nuts or walnuts, toasted
Instructions
- Bring a large pot of salted water to a rolling boil and cook pasta until tender yet firm, approximately 8-9 minutes. Immediately drain and rinse with cold water to halt cooking process and prevent sticking.
- While pasta cools, finely chop fresh spinach leaves into delicate ribbons, ensuring uniform size for even distribution throughout the salad.
- Crumble feta cheese into small, irregular pieces to create pockets of tangy flavor throughout the dish.
- Dice red onion into precise, small cubes to provide a sharp, crisp texture without overwhelming other ingredients.
- Slice cherry tomatoes in half, revealing their juicy interior and creating visual appeal in the salad.
- In a separate mixing bowl, vigorously whisk olive oil, balsamic vinegar, and honey until the dressing emulsifies into a smooth, consistent blend.
- Season the dressing with a pinch of salt and freshly ground black pepper to enhance the overall flavor profile.
- Gently fold pasta, spinach, feta, cranberries, red onion, and tomatoes together, ensuring each ingredient is evenly coated with the dressing.
- If desired, sprinkle chopped nuts over the salad for added crunch and nutty undertones.
- Refrigerate for 15-20 minutes to allow flavors to meld and intensify before serving chilled.
Notes
- Swap regular pasta with whole wheat or gluten-free options for dietary needs and added nutrition.
- Toast pine nuts or almonds briefly to enhance their nutty flavor and provide a delightful crunch to the salad.
- Prepare the salad a few hours ahead of time for deeper, more developed flavor profiles as ingredients marinate together.
- Store leftovers in an airtight container in the refrigerator for up to 2-3 days, keeping the salad fresh and delicious.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 6
- Calories: 370 kcal
- Sugar: 12 g
- Sodium: 390 mg
- Fat: 18 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3.5 g
- Protein: 9 g
- Cholesterol: 15 mg