Spinach Pasta Salad with Feta and Cranberries
Spinach Pasta Salad with Feta and Cranberries is a refreshing and flavorful salad that combines tender pasta, fresh spinach, tangy feta cheese, and sweet dried cranberries tossed in a simple balsamic vinaigrette—perfect for picnics, potlucks, or a light lunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 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)
- For the Dressing:
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey (or maple syrup for vegan)
- Salt and pepper, to taste
Instructions
- Cook pasta in salted water according to package instructions. Drain and rinse under cold water to cool. Set aside.
- In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
- In a large mixing bowl, combine cooked pasta, spinach, feta, cranberries, red onion, and nuts if using.
- Drizzle dressing over the salad and toss gently to combine.
- Chill for at least 15–30 minutes before serving to allow flavors to meld.
- Garnish with additional feta or cranberries if desired.
Notes
- Use whole wheat or gluten-free pasta if preferred.
- Add grilled chicken or chickpeas for extra protein.
- Best served cold or at room temperature.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 7g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg