Spinach Pasta Salad with Feta and Cranberries
A bright, tangy pasta salad with fresh baby spinach, salty feta, sweet dried cranberries, and red onion tossed in a quick Dijon vinaigrette. Perfect for picnics, potlucks, meal prep, or a fast weekday lunch—delicious served cold or at room temperature.
Ingredients
- 8 oz bowtie or rotini pasta
- 4 cups baby spinach, roughly chopped
- 1/2 cup crumbled feta cheese
- 1/2 cup dried cranberries
- 1/4 cup red onion, thinly sliced
- 1/4 cup toasted walnuts or pecans (optional)
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar (or red wine vinegar)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 clove garlic, minced
- salt and black pepper, to taste
Instructions
- Cook pasta in a large pot of salted water according to package directions until al dente. Drain and rinse under cold water until cool; shake off excess water.
- In a small bowl or jar, whisk together olive oil, vinegar, Dijon, honey or maple syrup, minced garlic, salt, and black pepper until emulsified.
- Add cooled pasta to a large mixing bowl and toss with about two-thirds of the vinaigrette.
- Fold in spinach, feta, dried cranberries, red onion, and nuts if using. Add remaining dressing to taste and toss gently to coat.
- Chill for 15–30 minutes to let flavors meld, or serve immediately. Taste and adjust seasoning before serving.
- Garnish with extra feta or cranberries if desired and serve cold or at room temperature.
Nutrition
Serving: 1cupCalories: 310kcalCarbohydrates: 36gProtein: 7gFat: 15gSaturated Fat: 4gSodium: 250mgFiber: 2gSugar: 7g
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