Description
A delicious and refreshing pasta salad featuring feta cheese, sweet cranberries, crunchy walnuts, and fresh spinach, perfect for any occasion.
Ingredients
Scale
- 8 oz rigatoni or penne pasta
- 1 cup baby spinach
- 3/4 cup feta cheese, cubed
- 1/2 cup dried cranberries
- 1/3 cup walnuts, roughly chopped
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Salt and pepper to taste
Instructions
- Boil the pasta until al dente. Rinse under cold water and drain well.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
- In a large mixing bowl, combine the cooled pasta, baby spinach, feta cheese, cranberries, and walnuts.
- Drizzle the vinaigrette over the salad, toss gently, and top with black pepper. Serve chilled or at room temperature.
Notes
For extra flavor, add grilled chicken or shrimp. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg
Keywords: pasta salad, feta, cranberries, summer dish, side dish