Spinach Pasta Salad with Feta and Cranberries
Experience a refreshing burst of flavors with this Spinach Pasta Salad with Feta and Cranberries. Perfect for summer gatherings or as a light meal, this dish combines the rich creaminess of feta cheese with the sweet tartness of cranberries, all complemented by fresh spinach and rotini pasta.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Approximately 6 servings 1x
- Category: Salad
- Method: Boiling
- 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 rotini pasta in salted boiling water until al dente. Drain and let cool.
- Rinse fresh spinach under cold water and shake off excess moisture.
- In a large bowl, combine cooled pasta, spinach, feta cheese, and cranberries.
- For the dressing, whisk together olive oil, lemon juice, salt, and pepper in a separate bowl.
- Drizzle the dressing over the salad and toss gently to coat evenly. Adjust seasoning if needed before serving.
Nutrition
- Serving Size: 1 cup (225g)
- Calories: 290
- Sugar: 6g
- Sodium: 330mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg