Spinach Pasta Salad with Feta and Cranberries

The sun is shining, birds are chirping, and the thought of a delicious spin on your classic pasta salad has you salivating. Imagine a bowl filled with al dente pasta entwined with fresh spinach, tangy feta cheese, and sweet cranberries that burst like tiny flavor fireworks in your mouth. This spinach pasta salad with feta and cranberries is not just food; it’s an experience that will have your taste buds dancing the cha-cha.

Picture yourself at a sunny picnic or a backyard barbecue where this dish takes center stage. Friends gather around as you serve this vibrant salad that screams summer in every bite. The laughter is contagious, the sun warms your cheeks, and you can’t help but feel nostalgic for those carefree days of childhood when life was all about playing outside until dinner was ready.

I remember the first time I brought this dish to a potluck—my aunt practically chased me down to get the recipe after her first bite

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Pasta: Use rotini or penne for maximum sauce-holding capabilities; plus, they look cute spiraled on your fork.
• Fresh Spinach: Look for vibrant green leaves; avoid any wilted ones trying to sneak into your cart.
• Feta Cheese: Opt for crumbled feta; it adds creaminess without overwhelming the other flavors.
• Dried Cranberries: These little gems add sweetness; find ones without added sugar for a healthier option.
• Olive Oil: Extra virgin olive oil gives the best flavor; it’s like liquid gold for your salad.
• Lemon Juice: Freshly squeezed lemon juice brightens everything up; bottled juice just won’t cut it here.
• Salt and Pepper: Simple seasonings but essential for bringing all those delightful flavors together.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Cook the Pasta: Bring a large pot of salted water to boil over high heat. Add in your choice of rotini or penne pasta. Cook until al dente according to package instructions—about 8-10 minutes is usually perfect.

Prepare the Spinach: While the pasta cooks, rinse fresh spinach leaves under cold water. Pat them dry gently with a paper towel before roughly chopping them into bite-sized pieces.

Mix Dressing Ingredients: In a small bowl, whisk together olive oil and freshly squeezed lemon juice until well combined. Season lightly with salt and pepper to taste—trust me; this dressing will elevate your salad.

Toss Everything Together: Drain the cooked pasta and rinse under cold water to cool it down quickly. In a large mixing bowl, combine the cooled pasta with chopped spinach, dried cranberries, and crumbled feta cheese.

Add Dressing & Serve: Drizzle your homemade dressing over the mixture and toss well to coat everything evenly. Taste to adjust seasoning if necessary—don’t be shy!

Enjoying this vibrant dish brings joy whether you’re picnicking at the park or hosting a casual family dinner

Perfecting the Cooking Process

Start by cooking the pasta until al dente, then cool it while prepping the spinach and dressing. This sequence ensures everything melds beautifully without sogginess.

Add Your Touch

Feel free to swap cranberries for dried cherries or toss in nuts like walnuts for added crunch. Personalizing this salad makes it uniquely yours

Storing & Reheating

Store the salad in an airtight container in the fridge for up to three days. It’s best enjoyed cold, so no reheating is necessary.

Sharing this spinach pasta salad recipe at a family picnic once earned me rave reviews. My cousin even asked if I’d consider opening a food truck

FAQ

How can I make this spinach pasta salad healthier?

Use whole wheat pasta and add more fresh veggies to boost nutrition.

Can I prepare this salad in advance?

Yes, you can make it a day ahead; just keep dressing separate until serving.

What other cheese can I use instead of feta?

Goat cheese or mozzarella are great alternatives that still provide delicious creaminess.

Print

Delightful Spinach Pasta Salad with Feta and Cranberries

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Bright and refreshing, this spinach pasta salad with feta and cranberries combines tangy cheese and sweet berries for a perfect summer dish ready in under 30 minutes.

• Author: Jennifer
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: Serves 6
• Category: Salad
• Method: Mixing
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 cups rotini pasta
• 4 cups fresh spinach, chopped
• 1 cup crumbled feta cheese
• 1 cup dried cranberries
• 3 tbsp extra virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• Salt and pepper to taste

Instructions

1. Cook the rotini pasta in a large pot of salted boiling water for 8-10 minutes until al dente. Drain and cool under cold water.
2. Rinse spinach leaves, pat dry, and chop into bite-sized pieces.
3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
4. In a large mixing bowl, combine cooled pasta, spinach, cranberries, and feta cheese.
5. Drizzle the dressing over the salad and toss to coat evenly. Adjust seasoning if necessary before serving.

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 295
• Sugar: 10g
• Sodium: 367mg
• Fat: 14g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 3g
• Protein: 9g
• Cholesterol: 20mg

Keywords: - For added crunch, mix in nuts like walnuts or swap cranberries for dried cherries. - Prepare a day ahead; keep the dressing separate until serving for optimal freshness.