Description
This Vibrant Spinach Pasta Salad with Feta and Sweet Cranberries is a refreshing and nutritious dish perfect for a quick lunch or light dinner. Featuring whole wheat pasta tossed with fresh baby spinach, tangy feta cheese, chewy dried cranberries, crunchy sliced almonds, and a zesty honey-lemon dressing, this salad offers a delightful balance of flavors and textures. Ready in just 25 minutes, it’s an easy, flavorful way to enjoy a healthy meal that can be served immediately or chilled to enhance the taste.
Ingredients
Scale
Salad Ingredients
- 8 oz Whole Wheat Pasta
- 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
Dressing Ingredients
- 3 tbsp Olive Oil
- 1 tbsp Fresh Lemon Juice
- 1 tsp Honey
- 1 tsp Dijon Mustard
- Salt, to taste
- Pepper, to taste
Instructions
- Cook the Pasta: Fill a large pot with salted water and bring it to a boil. Add the whole wheat pasta and cook until it is al dente, about 8-10 minutes. Drain the pasta and immediately rinse with cold water to halt the cooking process and cool the pasta.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, fresh lemon juice, honey, Dijon mustard, salt, and pepper. Continue mixing until all ingredients are thoroughly combined and the honey is fully dissolved, creating a smooth, balanced dressing.
- Combine the Salad Ingredients: In a large mixing bowl, place the cooled pasta, fresh baby spinach, crumbled feta cheese, dried cranberries, sliced almonds, and finely diced red onion. Toss gently to mix all components evenly without crushing the spinach or feta.
- Dress the Salad: Drizzle the prepared dressing over the pasta and vegetable mixture. Gently toss to coat all ingredients thoroughly with the dressing for maximum flavor distribution. For enhanced taste, refrigerate the salad for at least 30 minutes to allow the flavors to meld and intensify.
- Serve: Before serving, give the salad another gentle toss to redistribute the dressing. Optionally, garnish with extra crumbled feta cheese and sliced almonds for an attractive presentation and added texture.
Notes
- Make sure the baby spinach is well dried to keep the salad crisp and prevent sogginess.
- Use gluten-free pasta if you need a gluten-free version.
- Substitute dried cranberries with raisins or chopped dates if preferred.
- For a nut-free option, replace sliced almonds with sunflower seeds.
- If a milder onion flavor is desired, omit the red onion or soak it briefly in cold water before adding.
- Chilling the salad before serving enhances the flavors and texture.
