Spinach pasta salad with feta and cranberries Recipe

If you’re craving a dish that’s vibrant, satisfying, and brimming with flavor, Spinach pasta salad with feta and cranberries is about to become your new go-to. This fresh, colorful salad combines tender pasta, leafy spinach, sweet cranberries, creamy feta, and a tangy homemade dressing to create a medley that dazzles at any gathering or weekday lunch. It’s versatile enough for potlucks, picnics, or an effortless family dinner, and you’ll love how each bite offers a burst of taste and texture. Trust me, you’ll want this recipe in your regular rotation!

Ingredients You’ll Need

The ingredients for Spinach pasta salad with feta and cranberries are wonderfully straightforward, yet each one shines through to deliver that irresistible blend of sweet, salty, tangy, and crunchy. Make sure to source the freshest spinach and best-quality feta you can find—the extra care really pays off!

• Dry pasta (2 cups): Choose a shape that grabs onto the dressing and fillings; penne, rotini, or bowties work beautifully and hold up well in the salad.
• Baby spinach (3 cups, roughly chopped): Lends a fresh, green boost and soft texture that pairs perfectly with the heartier pasta.
• Dried cranberries (1/2 cup): Their sweet-tart flavor adds a pop of color and a delightful chewiness to the salad.
• Feta cheese (1/3 cup, crumbled): Salty, creamy, and just sharp enough to balance the sweet cranberries and earthy spinach.
• Red onion (1/4 cup, thinly sliced): Brings a gentle bite and lively zippiness—slice paper-thin for the best texture.
• Chopped walnuts or pecans (1/4 cup, optional): Adds a fantastic crunch and a hint of nutty richness, making every forkful interesting.
• Olive oil (3 tbsp): Forms the base of the dressing, giving it that glorious silkiness.
• Balsamic or red wine vinegar (1 tbsp): For bright, tangy acidity—pick your favorite or use what’s on hand.
• Honey or maple syrup (1 tsp): Just a hint of sweetness to balance the acidity and bring out the cranberries’ natural sugars.
• Dijon mustard (1 tsp): Adds mild heat and helps emulsify the dressing.
• Salt and pepper, to taste: Season boldly—this salad loves salt, which brings all the flavors into harmony.

How to Make Spinach pasta salad with feta and cranberries

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a rolling boil. Add your chosen pasta and cook it just until al dente—this keeps the texture pleasantly firm for your salad. Once cooked, drain the pasta thoroughly, then rinse it under cold water to stop the cooking and help it cool down quickly. This step is crucial to keeping your spinach fresh and not wilted when everything is tossed together.

Step 2: Prepare the Dressing

In a small bowl or a mason jar with a lid, whisk together the olive oil, your choice of vinegar, honey, Dijon mustard, and a good pinch each of salt and pepper. The mustard not only adds a zesty flavor but also acts as an emulsifier, helping the dressing stay silky and well-combined. Taste and adjust seasoning if needed—you want a bright, balanced vinaigrette that sings.

Step 3: Combine Salad Ingredients

In your favorite large mixing bowl, gather the cooled pasta, chopped spinach, dried cranberries, crumbled feta cheese, thinly sliced red onion, and the nuts if you’ve opted for them. This is where Spinach pasta salad with feta and cranberries first starts to come alive with gorgeous color and aroma.

Step 4: Toss With Dressing

Drizzle the dressing evenly over the salad ingredients, then use salad servers or clean hands to toss everything together gently. Make sure every piece is glossy and well-coated for the most delicious, harmonious bites. If needed, add another sprinkle of salt and pepper to finish.

Step 5: Chill and Serve

For maximum flavor, pop the entire bowl in the fridge for at least 15 to 30 minutes—just long enough for the ingredients to soak up the dressing, without losing their perky freshness. Serve Spinach pasta salad with feta and cranberries chilled or at room temperature, and enjoy how the flavors have really melded!

How to Serve Spinach pasta salad with feta and cranberries

Garnishes

For an extra flourish, sprinkle a little extra feta and a few cranberries on top before serving. A handful of toasted nuts adds crunch and elegance, while fresh-cracked pepper and a few basil leaves can dial up the brightness. Presentation matters—a generous finish makes this salad all the more inviting.

Side Dishes

Spinach pasta salad with feta and cranberries pairs perfectly with grilled chicken, salmon, or a juicy steak for a heartier meal. For a lighter option, serve alongside soup or warm crusty bread. It’s also a great partner to quiche—or as the star of an all-salad lunch spread!

Creative Ways to Present

If you’re entertaining, scoop portions into individual glass jars for a charming picnic look, or arrange the salad on a big platter layered with extra greens for dramatic impact. You could also stuff pita pockets with the salad for lunchbox-friendly fare. However you serve it, Spinach pasta salad with feta and cranberries will steal the show.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen with time, making next-day servings even more mouthwatering. If you anticipate leftovers, hold back a bit of the dressing to revitalize the salad before serving again.

Freezing

Spinach pasta salad with feta and cranberries isn’t ideal for freezing, as the spinach and feta can lose their lovely texture. The pasta may get mushy as well. For best results, enjoy it fresh or refrigerated, and make just enough for a few days at a time.

Reheating

Since this salad is meant to be enjoyed chilled or at room temperature, there’s no need to reheat. If it’s too cold straight from the fridge, let it sit on the counter for 10 to 15 minutes before serving so the flavors can really shine.

FAQs

Can I use a different type of pasta?

Absolutely! While penne, rotini, or bowties work great, you can swap in any short pasta you love, such as farfalle or fusilli. Just be sure to stick to shapes that offer some bite and hold onto the other ingredients.

Is it possible to make this salad vegan?

Yes, you can make Spinach pasta salad with feta and cranberries vegan simply by using a plant-based feta cheese and swapping honey for maple syrup in the dressing. The result is just as delicious and satisfying!

Can I add protein to make this a complete meal?

Definitely! Toss in grilled chicken, shrimp, chickpeas, or even tofu cubes for an extra punch of protein. Each option adds its own character without overshadowing the fresh flavors of the salad.

How far in advance can I make this salad?

You can prepare Spinach pasta salad with feta and cranberries several hours ahead, or even the night before. If making ahead, reserve a bit of the dressing to freshen it up just before serving, and keep the nuts separate so they stay crunchy.

What’s the best way to transport this salad for picnics or potlucks?

This salad travels like a dream! Store it in a tightly sealed container, bring the nuts and extra dressing on the side to stir in right before serving, and you’ll have a crowd-pleasing dish ready for any occasion.

Final Thoughts

If you’re looking to brighten up your table with something easy, beautiful, and bursting with flavor, Spinach pasta salad with feta and cranberries is a must-try. Once you experience how quick it comes together and how much everyone loves it, you’ll be inspired to make it again and again!