Description
A refreshing and colorful Spinach Pasta Salad featuring tender rotini pasta, fresh baby spinach, tangy feta cheese, sweet dried cranberries, and a zesty homemade dressing. This salad is perfect for a light lunch or a crowd-pleasing side dish, combining vibrant flavors and textures in every bite.
Ingredients
Scale
Pasta and Vegetables
- 8 ounces rotini or bowtie pasta
- 5 cups fresh baby spinach
- 1/2 cup dried cranberries
- 1/3 cup chopped red onion
Cheese and Nuts
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped walnuts or pecans (optional)
Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
- Cook Pasta: Cook the pasta according to the package instructions until al dente. Drain the pasta and rinse it under cold water to cool it down, preventing it from sticking together.
- Combine Salad Ingredients: In a large bowl, mix the cooled pasta with fresh baby spinach, dried cranberries, crumbled feta cheese, chopped red onion, and the chopped nuts if using.
- Prepare Dressing: In a small bowl or jar, whisk together olive oil, red wine vinegar, honey, Dijon mustard, salt, and freshly ground black pepper until the dressing is well combined and emulsified.
- Toss Salad: Pour the dressing over the salad ingredients and toss gently to coat everything evenly with the dressing.
- Serve or Chill: Serve immediately for a fresh texture, or refrigerate for up to 4 hours to allow flavors to meld beautifully before serving.
Notes
- Make ahead by preparing the salad components, but add the dressing just before serving to maintain optimal texture.
- Substitute goat cheese for feta if preferred.
- Add grilled chicken to transform this salad into a hearty main dish.
- Toast nuts before adding for extra crunch and enhanced flavor.
