Description
This vibrant Spinach Pasta Salad with Feta and Cranberries is a quick and healthy dish that’s refreshing and delicious.
Ingredients
Scale
- 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
- 3 tbsp Olive Oil
- 1 tbsp Fresh Lemon Juice
- 1 tsp Honey
- 1 tsp Dijon Mustard
- Salt
- Pepper
Instructions
- Fill a large pot with salted water and bring it to a boil. Add the whole wheat pasta and cook until al dente, usually about 8-10 minutes. Drain and rinse with cold water to stop cooking.
- In a small bowl, whisk together the olive oil, fresh lemon juice, honey, Dijon mustard, salt, and pepper. Mix until everything is combined and the honey dissolves completely.
- In a large mixing bowl, combine the cooled pasta, fresh baby spinach, crumbled feta cheese, dried cranberries, sliced almonds, and finely diced red onion. Toss gently to mix all the ingredients without crushing anything.
- Drizzle the prepared dressing over the salad mixture. Toss everything gently until the pasta and greens are well coated with the dressing. For best results, refrigerate for at least 30 minutes to allow the flavors to meld.
- Before serving, give the salad another gentle toss. If desired, garnish with extra feta cheese and sliced almonds for a beautiful touch.
Notes
- Substitute gluten-free pasta if needed.
- Goat cheese can replace feta.
- Use raisins or chopped dates instead of cranberries.
- Opt for sunflower seeds for a nut-free option.
- Adjust lemon juice for personal acidity preference.
- Agave syrup can substitute honey.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 15 mg