Description
A vibrant and healthy spinach pasta salad with feta and cranberries, perfect for a quick lunch or potluck!
Ingredients
Scale
- 8 oz whole wheat pasta (rotini or bowtie)
- 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, finely diced
For the dressing:
- 1/4 cup olive oil
- 3 tbsp lemon juice
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook the pasta according to package directions until al dente. Drain and rinse with cold water.
- Whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper.
- Combine the cooled pasta, spinach, feta cheese, cranberries, almonds, and red onion.
- Pour the dressing over the salad and toss gently.
- Refrigerate for at least 30 minutes before serving.
- Toss again before serving and adjust seasoning if needed.
Notes
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
- Variations: Add grilled chicken or chickpeas for extra protein.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Cold
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 15g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 20mg
Keywords: spinach pasta salad, feta, cranberries, healthy salad, easy recipe, vegetarian
