Description

This Savory Spinach Pasta Salad with Feta and Cranberries Delight is a refreshing and nutritious dish perfect for a light lunch or side. Combining whole wheat pasta with fresh baby spinach, crumbled feta cheese, dried cranberries, and crunchy sliced almonds, all tossed in a tangy lemon-honey Dijon dressing, this salad offers a delightful balance of savory, sweet, and tangy flavors. It’s easy to prepare, served chilled, and makes a wonderful make-ahead option for picnics or gatherings.

Ingredients

Scale

Pasta and Vegetables

8 oz Whole Wheat Pasta
4 cups Fresh Baby Spinach (dry)
1/2 medium Red Onion, thinly sliced

Cheese and Nuts

1 cup Feta Cheese, crumbled
1/2 cup Sliced Almonds

Fruits

1 cup Dried Cranberries

Dressing

1/3 cup Olive Oil (extra virgin recommended)
2 tablespoons Fresh Lemon Juice
1 tablespoon Honey
1 tablespoon Dijon Mustard
Salt and Pepper, to taste

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook for 8-10 minutes until al dente. Drain and rinse under cold water to halt the cooking process and cool the pasta.
Prepare the Dressing: In a small bowl, whisk together olive oil, fresh lemon juice, honey, Dijon mustard, salt, and pepper until well combined and emulsified.
Combine Salad Ingredients: In a large mixing bowl, add the cooled pasta, fresh baby spinach, crumbled feta cheese, dried cranberries, sliced almonds, and thinly sliced red onion. Toss gently to evenly distribute all ingredients.
Add the Dressing: Pour the prepared dressing over the salad mixture and toss lightly to ensure everything is well coated with the dressing.
Chill Before Serving: Cover the salad with plastic wrap or a lid and refrigerate for at least 30 minutes to allow flavors to meld and serve chilled.

Notes

This pasta salad can be made a day ahead to deepen the flavors.
For a vegan version, substitute honey with maple syrup and feta with a plant-based cheese alternative.
Swap almonds for sunflower seeds if nut allergies are a concern.
Use any pasta shape you prefer, but whole wheat offers more fiber and nutrients.
The salad tastes best when served cold and fresh after chilling.