Description
This vibrant Spinach Pasta Salad with Feta and Cranberries is a delightful blend of flavors, perfect for summer gatherings or as a refreshing light meal. The combination of fresh spinach, creamy feta cheese, and sweet cranberries creates a delicious balance that tantalizes the taste buds. With just a quick prep time, this dish is not only easy to make but also highly versatile—ideal for picnics, potlucks, or family dinners. Customize it by adding your favorite nuts or swapping feta for goat cheese to suit your preferences. Enjoy this nutritious salad chilled, and it will keep well in the fridge for up to three days.
Ingredients
Scale
- 4 cups fresh spinach, chopped
- 2 cups rotini pasta (uncooked)
- 1 cup crumbled feta cheese
- 1/2 cup dried cranberries
- 1/4 cup extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Cook the rotini pasta in salted boiling water until al dente (8–10 minutes). Drain and let cool.
- Rinse the spinach under cold water and drain.
- In a large mixing bowl, combine cooled pasta, chopped spinach, crumbled feta, and cranberries; toss gently.
- Whisk together olive oil, lemon juice, salt, and pepper in a separate bowl.
- Drizzle dressing over the salad and toss to coat evenly. Adjust seasoning if needed before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling/Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 6g
- Sodium: 320mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg