Description

This Vibrant Spinach Pasta Salad with Feta and Sweet Cranberries is a refreshing, nutrient-packed dish that combines whole wheat pasta with fresh baby spinach, creamy feta cheese, and sweet dried cranberries. Enhanced with crunchy sliced almonds and a tangy honey-lemon Dijon dressing, this salad offers a perfect balance of flavors and textures, ideal for a quick lunch or a light dinner.

Ingredients

Scale

Pasta and Vegetables

8 oz Whole Wheat Pasta
6 cups Fresh Baby Spinach (dry)
1/4 cup Red Onion, finely diced

Cheese

1 cup Crumbled Feta Cheese

Fruits and Nuts

1/2 cup Dried Cranberries
1/4 cup Sliced Almonds

Dressing

3 tbsp Olive Oil
1 tbsp Fresh Lemon Juice
1 tsp Honey
1 tsp Dijon Mustard
Salt, to taste
Pepper, to taste

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Instructions

Boil Pasta: Fill a large pot with salted water and bring it to a boil. Add the whole wheat pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water to stop cooking and cool the pasta.
Prepare Dressing: In a small bowl, whisk together olive oil, fresh lemon juice, honey, Dijon mustard, salt, and pepper. Mix well until combined and the honey is fully dissolved to create a smooth dressing.
Combine Salad Ingredients: In a large mixing bowl, add the cooled pasta, fresh baby spinach, crumbled feta cheese, dried cranberries, sliced almonds, and finely diced red onion. Toss gently to mix without crushing ingredients.
Toss with Dressing: Drizzle the prepared dressing over the salad. Toss everything gently until the pasta and vegetables are evenly coated with the dressing. For the best flavor meld, refrigerate the salad for at least 30 minutes before serving.
Final Touch and Serve: Before serving, give the salad another gentle toss. Optionally, garnish with extra crumbled feta cheese and sliced almonds to enhance presentation and texture. Serve chilled or at room temperature.

Notes

Use gluten-free pasta if you need a gluten-free meal.
Ensure baby spinach is dry to prevent sogginess in the salad.
For a nut-free option, substitute sliced almonds with sunflower seeds.
Adjust lemon juice and honey quantities to balance acidity and sweetness to your preference.
This salad can be prepared a few hours in advance, making it great for meal prep.