Nutritious Spinach Pasta Salad with Feta and Dried Cranberries

Nutritious Spinach Pasta Salad with Feta and Dried Cranberries

A delightful and colorful salad combining pasta, fresh spinach, feta, and cranberries that is nutritious and easy to prepare.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: Mediterranean

Calories: 310

Ingredients Method Notes

Ingredients

Pasta and Vegetables

8 ounces pasta (your choice) You can use any pasta shape, including whole grain or gluten-free.
4 cups fresh spinach, chopped Fresh spinach is preferred for texture.
1 cup feta cheese, crumbled Can substitute with goat cheese or omit for a dairy-free version.
1/2 cup dried cranberries Can be substituted with cherries or raisins.
1/4 cup red onion, thinly sliced Adjust to taste.
1/2 cup cherry tomatoes, halved Fresh tomatoes enhance flavor.

Dressing

1/4 cup olive oil Extra virgin olive oil is recommended.
2 tablespoons balsamic vinegar Can substitute with red wine vinegar or apple cider vinegar.
to taste Salt and pepper Adjust according to personal preference.

Method

Preparation

Cook the pasta according to package instructions. Drain and let it cool.
In a large bowl, combine the cooked pasta, chopped spinach, feta cheese, dried cranberries, red onion, and cherry tomatoes.
In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
Drizzle the dressing over the salad and toss to combine.
Serve immediately or refrigerate for later.

Notes

Leftovers can be stored in an airtight container for up to three days. The salad flavors will meld, but the spinach may wilt slightly. Add a splash of dressing to refresh before serving.