Spinach Pasta Salad Feta Cranberries: A Delicious & Healthy Recipe

Spinach Pasta Salad Feta Cranberries: Prepare to be amazed by this vibrant and flavorful dish that’s about to become your new go-to for potlucks, picnics, and even a quick weeknight dinner! Forget boring salads; this recipe is a symphony of textures and tastes that will tantalize your taste buds and leave you craving more.

While pasta salads have been a staple in American cuisine for decades, evolving from simple macaroni salads to more sophisticated creations, the addition of spinach, feta, and cranberries elevates this dish to a whole new level. The sweetness of the cranberries perfectly complements the salty tang of the feta, while the spinach adds a healthy dose of vitamins and a delightful earthy note. It’s a Mediterranean-inspired twist on a classic that’s both refreshing and satisfying.

What makes this Spinach Pasta Salad Feta Cranberries so irresistible? It’s the perfect balance of flavors and textures. The tender pasta, the creamy feta, the chewy cranberries, and the crisp spinach all come together in a harmonious blend. Plus, it’s incredibly easy to make and can be prepared ahead of time, making it ideal for busy schedules. People adore this dish because it’s not only delicious but also visually appealing, making it a crowd-pleaser at any gathering. Trust me, once you try this recipe, you’ll understand why it’s a favorite among so many!

this Recipe

Ingredients:

• Pasta: 1 pound of your favorite pasta shape (rotini, penne, or farfalle work well)
• Fresh Spinach: 10 ounces, thoroughly washed and dried
• Feta Cheese: 4 ounces, crumbled
• Dried Cranberries: 1/2 cup
• Red Onion: 1/4 cup, thinly sliced
• Pine Nuts: 1/4 cup, toasted (optional, but highly recommended!)
• Olive Oil: 1/4 cup, extra virgin
• Balsamic Vinegar: 2 tablespoons
• Dijon Mustard: 1 teaspoon
• Honey: 1 teaspoon (or maple syrup for a vegan option)
• Garlic: 1 clove, minced
• Salt: To taste
• Black Pepper: Freshly ground, to taste

Cooking the Pasta

1. Bring Water to a Boil: Fill a large pot with plenty of water (at least 6 quarts). Add a generous pinch of salt – this seasons the pasta as it cooks. Bring the water to a rolling boil over high heat.
2. Cook the Pasta: Once the water is boiling, add the pasta. Cook according to the package directions, but subtract about 1-2 minutes from the recommended cooking time. We want the pasta to be al dente – firm to the bite. This prevents it from becoming mushy in the salad.
3. Drain and Rinse: Once the pasta is cooked, immediately drain it in a colander. Rinse the pasta under cold running water to stop the cooking process. This also helps to remove excess starch, which can make the salad sticky. Drain the pasta thoroughly.
4. Optional: Toss with a Little Oil: If you’re not assembling the salad immediately, toss the drained pasta with a tablespoon of olive oil. This will prevent it from sticking together as it cools.

Preparing the Spinach and Other Ingredients

1. Wash and Dry the Spinach: This is crucial! Even pre-washed spinach can contain grit. Place the spinach in a large bowl of cold water and swish it around to dislodge any dirt. Lift the spinach out of the water (leaving the dirt behind) and transfer it to a salad spinner. Spin the spinach until it’s completely dry. Alternatively, you can pat it dry with paper towels.
2. Slice the Red Onion: Use a sharp knife to thinly slice the red onion. If you find the raw onion flavor too strong, you can soak the slices in cold water for about 10 minutes. This will mellow out the flavor. Drain the onion slices well before adding them to the salad.
3. Toast the Pine Nuts (Optional): Toasting the pine nuts enhances their flavor and adds a nice crunch to the salad. You can toast them in a dry skillet over medium heat, stirring frequently, until they are golden brown and fragrant (about 3-5 minutes). Watch them carefully, as they can burn easily. Alternatively, you can toast them in the oven at 350°F (175°C) for about 5-7 minutes, or until golden brown. Let the pine nuts cool completely before adding them to the salad.
4. Crumble the Feta Cheese: If you bought a block of feta, crumble it into bite-sized pieces.

Making the Balsamic Vinaigrette

1. Combine the Ingredients: In a small bowl or jar, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey (or maple syrup), minced garlic, salt, and pepper.
2. Whisk Vigorously: Whisk the ingredients together vigorously until they are well combined and the dressing is emulsified (meaning it’s smooth and creamy, not separated). If you’re using a jar, you can simply shake it vigorously.
3. Taste and Adjust: Taste the dressing and adjust the seasonings as needed. You may want to add more salt, pepper, honey, or balsamic vinegar to suit your taste.

Assembling the Spinach Pasta Salad

1. Combine the Pasta and Spinach: In a large bowl, combine the cooked and cooled pasta with the fresh spinach.
2. Add the Remaining Ingredients: Add the crumbled feta cheese, dried cranberries, sliced red onion, and toasted pine nuts (if using) to the bowl.
3. Pour on the Dressing: Pour the balsamic vinaigrette over the pasta salad.
4. Toss Gently: Gently toss all the ingredients together until they are well coated with the dressing. Be careful not to overmix, as this can cause the spinach to wilt.
5. Taste and Adjust Seasonings: Taste the salad and adjust the seasonings as needed. You may want to add more salt, pepper, or balsamic vinaigrette to suit your taste.
6. Chill (Optional): For the best flavor, chill the salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together. However, you can also serve it immediately if you’re short on time.

Tips and Variations

• Add Protein: This salad is delicious on its own, but you can easily add protein to make it a more substantial meal. Grilled chicken, shrimp, or chickpeas would all be great additions.
• Vegetables: Feel free to add other vegetables to the salad, such as cherry tomatoes, bell peppers, cucumbers, or zucchini.
• Cheese: If you’re not a fan of feta cheese, you can substitute it with goat cheese, mozzarella, or Parmesan cheese.
• Nuts and Seeds: Instead of pine nuts, you can use other nuts or seeds, such as walnuts, almonds, pecans, or sunflower seeds.
• Herbs: Fresh herbs, such as basil, parsley, or oregano, can add a lot of flavor to the salad.
• Vegan Option: To make this salad vegan, use maple syrup instead of honey in the dressing and omit the feta cheese or substitute it with a vegan feta alternative.
• Make Ahead: This salad can be made ahead of time and stored in the refrigerator for up to 3 days. However, the spinach may wilt slightly over time.
• Dressing: You can use a store-bought balsamic vinaigrette if you’re short on time, but homemade is always best!

Serving Suggestions

This Spinach Pasta Salad with Feta and Cranberries is a versatile dish that can be served as a side dish, a light lunch, or a potluck contribution. It pairs well with grilled meats, fish, or vegetables. It’s also a great option for picnics and barbecues.

Enjoy!

Conclusion:

This Spinach Pasta Salad with Feta and Cranberries isn’t just another salad; it’s a vibrant explosion of flavors and textures that will brighten up any meal. The slight bitterness of the spinach perfectly complements the creamy saltiness of the feta, while the sweet and tart cranberries add a delightful burst of freshness. The pasta ties it all together, creating a satisfying and complete dish that’s both healthy and incredibly delicious. I truly believe this recipe is a must-try because it’s quick, easy, and endlessly adaptable to your own personal preferences.

Think of it as your new go-to lunch, a potluck superstar, or the perfect side dish for grilled chicken or fish. The possibilities are truly endless! And the best part? It’s so simple to make, even on the busiest weeknights. You can easily whip up a batch in under 30 minutes, leaving you with more time to relax and enjoy your evening.

But don’t just take my word for it – you absolutely have to experience the magic of this salad for yourself! I’ve found that a light vinaigrette dressing works best, but feel free to experiment with your favorite flavors. A lemon-herb vinaigrette would be fantastic, or even a balsamic glaze for a touch of sweetness.

Looking for serving suggestions? This Spinach Pasta Salad with Feta and Cranberries is amazing on its own, but it also pairs beautifully with so many things. Try serving it alongside grilled salmon or chicken for a complete and healthy meal. It’s also a fantastic addition to any picnic or potluck, and it’s sure to be a crowd-pleaser. For a vegetarian option, add some grilled halloumi cheese for a salty and satisfying protein boost.

And speaking of variations, don’t be afraid to get creative! If you’re not a fan of spinach, try using arugula or mixed greens instead. You could also add other fruits like blueberries, strawberries, or even chopped apples for a different twist. For a bit of crunch, consider adding some toasted walnuts or pecans. And if you’re feeling adventurous, try adding a sprinkle of red pepper flakes for a touch of heat.

I’m confident that you’ll love this recipe as much as I do. It’s a guaranteed winner that’s sure to become a staple in your kitchen. It’s the perfect balance of flavors and textures, and it’s so easy to customize to your own liking.

So, what are you waiting for? Grab your ingredients and get cooking! I’m so excited for you to try this Spinach Pasta Salad with Feta and Cranberries. Once you do, I would absolutely love to hear about your experience. Did you make any modifications? What did you serve it with? What did your family and friends think?

Please, share your thoughts and photos in the comments below. I’m always looking for new ideas and inspiration, and I can’t wait to see what you create! Happy cooking! I hope this salad brings as much joy to your table as it has to mine. Don’t forget to rate the recipe and share it with your friends and family! Enjoy!