Description
Spinach Pasta Salad with Feta and Cranberries is a refreshing blend of vibrant flavors, perfect for summer gatherings or quick lunches. Enjoy the delightful contrast of tangy feta and sweet cranberries!
Ingredients
Scale
- 4 cups fresh baby spinach
- 2 cups cooked fusilli pasta
- 1 cup crumbled feta cheese
- 3/4 cup dried cranberries
- 1/2 small red onion, thinly sliced
- 1/4 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook the fusilli pasta according to package instructions until al dente; drain and let cool.
- Whisk together olive oil and balsamic vinegar in a small bowl to create the dressing.
- In a large mixing bowl, combine cooled pasta, spinach, feta, cranberries, and red onion.
- Pour the dressing over the salad mixture, season with salt and pepper, then toss gently to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 10g
- Sodium: 480mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 20mg
Keywords: For added crunch, consider incorporating walnuts or pecans. Substitute feta with goat cheese for a creamier texture. Mix in seasonal vegetables like bell peppers or cherry tomatoes for extra flavor.