The sun is shining, the birds are chirping, and here I am in my kitchen, trying to whip up something delicious yet simple for lunch. Enter the star of the show: spinach pasta salad with feta and cranberries. This colorful dish combines the earthy crunch of fresh spinach, the tangy creaminess of feta cheese, and the sweet surprise of cranberries. The aroma wafts through my kitchen like a siren’s call—who could resist?
I remember the first time I made this salad for a potluck; friends were practically fighting over the last spoonfuls It’s become my go-to recipe for gatherings ever since. Whether it’s a summer picnic or just a cozy night in, this dish never disappoints. Ready to embark on this flavor journey? Let’s dive into the magic of this vibrant bowl
Why You'll Love This Recipe
- This spinach pasta salad offers effortless preparation that even your cat could handle (but please don’t let them)
- Its unique flavor profile balances savory and sweet perfectly
- The stunning colors make it an eye-catching centerpiece on any table
- Plus, it’s versatile enough to serve as a main dish or sidekick at any meal
I once served this at a family gathering, and let me tell you—everyone was clamoring for seconds
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Fresh Spinach: Opt for crisp, vibrant leaves that are free from wilting for maximum flavor.
- Pasta: Use any short pasta like rotini or penne; they hold dressing nicely.
- Feta Cheese: Crumbled or cubed; choose high-quality feta for that creamy tang.
- Dried Cranberries: Sweetened cranberries add delightful bursts of flavor; look for unsweetened if preferred.
- Olive Oil: Use extra virgin olive oil for rich taste and healthy fats.
- Lemon Juice: Freshly squeezed lemon juice brightens up all the flavors
- Salt & Pepper: Essential seasonings; adjust according to your taste preference.
- Optional Add-ins: Consider adding nuts or seeds for crunch; walnuts or sunflower seeds work well.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare your kitchen because we’re about to create something spectacular
Cook the Pasta: Start by boiling water in a large pot. Add salt when it reaches a rolling boil before tossing in your pasta. Cook until al dente—about 8-10 minutes usually does the trick.
Drain and Cool: Once cooked, drain the pasta using a colander but don’t rinse it Let it cool slightly while you prepare other ingredients.
Toss in Spinach: In a large mixing bowl, combine cooled pasta with fresh spinach leaves. Use your hands to mix gently so you don’t crush those precious greens.
Add Feta and Cranberries: Sprinkle crumbled feta cheese and dried cranberries over your pasta-spinach mix. The colors should already start turning heads
Dress it Up: Drizzle olive oil and freshly squeezed lemon juice over everything. Season generously with salt and pepper; toss gently until everything is beautifully coated.
Chill & Serve: For best results, let your salad chill in the fridge for about 30 minutes before serving. This allows flavors to meld together wonderfully
And voila You’ve just created a magnificent spinach pasta salad with feta and cranberries that not only pleases the palate but also dazzles the eye Enjoy your culinary triumph
You Must Know
- This spinach pasta salad with feta and cranberries is vibrant, fresh, and perfect for any occasion
- The combination of flavors and textures makes it a crowd-pleaser that’s easy to whip up
- Plus, it’s a great way to sneak in some greens
Perfecting the Cooking Process
Start by cooking your pasta according to package instructions while prepping the dressing. Toss everything together once the pasta cools slightly for optimal flavor absorption.
Add Your Touch
Feel free to swap out the feta for goat cheese or add grilled chicken for protein. A sprinkle of nuts or seeds can also elevate the crunch factor
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Enjoy cold or give it a quick toss in a pan if you prefer it warm.
Chef's Helpful Tips
- When using fresh spinach, wash and dry it thoroughly to avoid sogginess
- If you’re not serving immediately, keep dressing separate until ready to eat
- A squeeze of lemon just before serving brightens flavors beautifully
Cooking this spinach pasta salad with feta and cranberries always brings back memories of summer picnics with friends, where we’d gather around and share laughter over delicious food.
FAQ
Can I use whole wheat pasta in this salad?
Absolutely! Whole wheat pasta adds a nutty flavor and is healthier too.
How long will the spinach pasta salad last in the fridge?
It stays fresh for about three days when stored properly.
Can I make this salad ahead of time?
Yes, just keep the dressing separate until you’re ready to serve for best results.
Delicious Spinach Pasta Salad with Feta and Cranberries
- Total Time: 25 minutes
- Yield: Serves 6
Description
Delight in the vibrant flavors of this Spinach Pasta Salad with Feta and Cranberries—an easy, delicious dish perfect for any meal!
Ingredients
- 4 cups fresh spinach leaves
- 2 cups rotini pasta (uncooked)
- 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
- Cook the rotini pasta according to package instructions until al dente. Drain without rinsing and let cool.
- In a large bowl, combine cooled pasta and fresh spinach leaves.
- Add crumbled feta cheese and dried cranberries to the bowl.
- Drizzle olive oil and lemon juice over the mixture, seasoning with salt and pepper. Toss gently to combine.
- Chill in the fridge for 30 minutes before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No cooking required post-pasta
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 270
- Sugar: 10g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
