Spinach Pasta Salad with Feta and Cranberries
Enjoy a refreshing Spinach Pasta Salad with Feta and Cranberries that bursts with flavor—perfect for any gathering.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 6
- Category: Salad
- Method: Mixing
- Cuisine: American
Ingredients
Scale
- 4 cups fresh spinach, chopped
- 2 cups rotini pasta (uncooked)
- 1 cup crumbled feta cheese
- 1/2 cup dried cranberries
- 1/4 cup extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Cook the rotini pasta in salted boiling water for 8–10 minutes until al dente. Drain and set aside.
- Rinse the fresh spinach under cold water and shake off excess moisture.
- In a large bowl, combine the cooled pasta, chopped spinach, crumbled feta, and dried cranberries; toss gently to mix.
- In a separate bowl, whisk together olive oil, lemon juice, salt, and pepper for the dressing.
- Pour the dressing over the salad and toss gently to coat evenly. Adjust seasoning as needed before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 280
- Sugar: 7g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 20mg