Why You’ll Love This Recipe

There’s so much to adore about Spinach Pasta Salad with Feta & Cranberries. Here’s why it’s a must-try:

• Fresh and Zesty: Bright lemon vinaigrette balances the sweetness of cranberries and saltiness of feta.
• Nutrient-Packed: Spinach adds greens, while pasta and feta provide protein and carbs for a balanced meal.
• Quick and Easy: Ready in under 20 minutes—no cooking required beyond boiling pasta.
• Customizable: Add nuts, protein, or herbs to make it your own.
• Make-Ahead Friendly: Flavors meld beautifully when chilled, making it ideal for meal prep.
• Perfect for Any Occasion: Great as a light lunch, side dish, or potluck favorite!

Ingredients You’ll Need

The secret to this salad lies in its balance of sweet, salty, and tangy flavors. Here’s what you’ll need:

For the Salad:

• 2 cups cooked pasta (farfalle, fusilli, or penne work well)
• 2 cups fresh spinach, roughly chopped
• ½ cup crumbled feta cheese
• ¼ cup dried cranberries
• ¼ cup toasted walnuts or pecans (optional, for crunch)
• ½ cup cherry tomatoes, halved (optional, for extra freshness)

For the Lemon Vinaigrette:

• ¼ cup olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon honey (or maple syrup for vegan)
• ½ teaspoon Dijon mustard
• Salt and pepper, to taste
• ¼ teaspoon garlic powder (optional, for depth of flavor)

Step-by-Step Instructions

Ready to whip up this fresh, vibrant salad? Follow these easy steps:

Step 1: Cook the Pasta

1. Boil pasta in salted water until al dente.
2. Drain and rinse with cold water to stop the cooking process and cool the pasta.
3. Avoid overcooking—it should be firm but tender.

Step 2: Toast the Nuts (Optional)

1. In a dry skillet over medium heat, toast walnuts or pecans for 3–5 minutes until fragrant.
2. Let them cool, then chop into smaller pieces for added crunch.

Step 3: Make the Vinaigrette

1. In a small bowl, whisk together olive oil, lemon juice, lemon zest, honey, Dijon mustard, salt, and pepper.
2. Taste and adjust sweetness or tanginess as needed.
3. If you like a stronger garlic flavor, add a pinch of garlic powder.

Step 4: Combine Everything

1. In a large mixing bowl, toss the cooled pasta, spinach, feta, cranberries, and nuts (if using).
2. Add cherry tomatoes if you want extra juiciness and color.
3. Pour the vinaigrette over the salad and stir gently until everything is evenly coated.

Step 5: Chill and Serve

1. Refrigerate for 15–30 minutes to let the flavors meld together.
2. Give it a final toss before serving and adjust seasoning if needed.
3. Serve chilled or at room temperature for the best taste.

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Why This Recipe Works So Well

The magic of this salad lies in its contrast of flavors and textures:
✔ The creamy feta and sweet cranberries play against the fresh spinach.
✔ The nutty crunch of walnuts or pecans adds extra depth.
✔ The lemon vinaigrette ties it all together with a light, citrusy zing.

It’s a dish that feels indulgent yet wholesome—perfect as a side or light meal.

Ways to Customize Your Salad

• Add More Protein: Toss in grilled chicken, shrimp, or chickpeas for extra protein.
• Make It Heartier: Add quinoa or orzo instead of pasta for a different base.
• Try a Different Cheese: Swap feta for goat cheese or shaved Parmesan.
• Boost the Herbs: Sprinkle in fresh basil, parsley, or mint for extra freshness.

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Storage & Meal Prep Tips

• Store leftovers in an airtight container in the fridge for up to 3 days.
• If making ahead, keep the dressing separate and mix before serving to prevent sogginess.
• Refresh leftovers with an extra drizzle of olive oil and lemon juice before serving.

Now, enjoy your Spinach Pasta Salad with Feta & Cranberries—a dish that’s just as nutritious as it is delicious! 🥗✨