Description
A vibrant Spinach Pasta Salad featuring feta and cranberries, perfect for warm weather cravings.
Ingredients
Scale
- 8 oz Whole Wheat Pasta
- 4 cups Fresh Baby Spinach
- 1 cup Feta Cheese
- 1 cup Dried Cranberries
- 1/2 cup Sliced Almonds
- 1/2 medium Red Onion
- 1/3 cup Olive Oil
- 2 tablespoons Lemon Juice
- 1 tablespoon Honey
- 1 tablespoon Dijon Mustard
- to taste Salt & Pepper
Instructions
- Start by boiling a pot of salted water. Once boiling, add the whole wheat pasta and cook until al dente, usually about 8-10 minutes. Drain and rinse it under cold water to stop the cooking process.
- In a small bowl, whisk together the olive oil, fresh lemon juice, honey, Dijon mustard, salt, and pepper until fully blended.
- In a large mixing bowl, add the cooled pasta, fresh baby spinach, crumbled feta cheese, dried cranberries, sliced almonds, and red onion. Toss gently to ensure even distribution.
- Pour the prepared dressing over the salad mixture. Toss lightly to coat the salad.
- Cover the salad and refrigerate for at least 30 minutes before serving.
Notes
- Any pasta type can be used for a different texture.
- Ensure spinach is dry to maintain salad freshness.
- Feel free to swap feta with goat cheese or mozzarella for variety.
- Substitute dried cranberries with any dried fruit for a unique taste.
- Sunflower seeds can replace sliced almonds for a nut-free option.
- Omit red onion or use green onions for a milder flavor if preferred.
- Opt for extra virgin olive oil for a bolder taste.
- Fresh lemon juice is best for flavor.
- Maple syrup can be used for a vegan alternative to honey.
- Dijon mustard is vital for bringing the dressing together.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 15 g
- Sodium: 250 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 15 mg