Looking for a dish that’s bursting with flavor, easy to whip up, and perfect for any occasion? This Spinach Pasta Salad with Feta and Cranberries is your answer! Whether you’re meal prepping for the week, hosting a summer picnic, or just craving a nutritious bite, this recipe checks all the boxes. Packed with organic ingredients like fresh baby spinach and extra virgin olive oil, it’s a standout among healthy recipes that don’t skimp on taste.
Not only is this salad a breeze to make, but it also doubles as a weight loss meal that keeps you full and satisfied. The combo of tangy feta, sweet cranberries, and crunchy nuts creates a flavor explosion you’ll want to recreate again and again. Let’s dive into this easy cooking recipe that’s about to become your new go-to!
Ingredients You’ll Need
Here’s what you’ll need to make this delicious salad (serves 4):
- 8 oz (225g) pasta – Any shape works, but bowties or rotini hold the dressing beautifully.
- 3 cups fresh baby spinach – Go for organic if you can; it’s a nutrient powerhouse.
- ½ cup dried cranberries – Adds a sweet pop to every bite.
- ½ cup crumbled feta cheese – Creamy, salty, and oh-so-good.
- ¼ cup (30g) chopped walnuts or pecans – For that satisfying crunch.
- ¼ small red onion – Thinly sliced for a subtle kick.
- 3 tbsp extra virgin olive oil – Ties it all together with a rich, smooth finish.
With just a handful of ingredients, you’re on your way to a meal that’s as pretty as it is tasty.
How to Make Spinach Pasta Salad
This recipe is so simple, even beginner cooks will feel like pros. Here’s the step-by-step:
- Cook the Pasta: Bring a pot of salted water to a boil and cook your pasta according to the package instructions—usually about 8-10 minutes for al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
- Prep the Goodies: While the pasta cools, thinly slice your red onion. If you’re not a fan of raw onion’s bite, soak the slices in cold water for 10 minutes to mellow them out.
- Mix It Up: In a large bowl, toss together the cooled pasta, fresh baby spinach, dried cranberries, crumbled feta, chopped nuts, and red onion. Drizzle the extra virgin olive oil over the top and give it a good mix. The oil acts as a light dressing, letting the natural flavors shine.
- Season to Taste: Add a pinch of salt and pepper if you’d like, though the feta’s saltiness might be enough. Give it one final toss, and you’re done!
That’s it—less than 20 minutes from start to finish. Perfect for busy folks who still want a gourmet vibe.
Why You’ll Love This Salad
This healthy recipe isn’t just about good looks (though it’s Instagram-worthy!). The spinach is loaded with vitamins, making it a smart pick for anyone eyeing weight loss meals. The nuts bring healthy fats and protein, while the cranberries add antioxidants. It’s a balanced dish that feels indulgent without the guilt.
Plus, it’s endlessly customizable. Swap walnuts for almonds, feta for goat cheese, or toss in some grilled chicken for extra protein. It’s versatile enough for lunch, dinner, or even a potluck crowd-pleaser.
Serving Tips and Storage
Serve this salad chilled or at room temperature—either way, it’s a hit. Pair it with a glass of iced tea or a crisp white wine for a refreshing combo. Got leftovers? Store them in an airtight container in the fridge for up to 3 days. The flavors meld even more over time, making it a fantastic make-ahead option.
If you’re prepping for a party, double the recipe and watch it disappear. It’s one of those dishes that looks fancy but takes zero stress to pull off.
Final Thoughts
This Spinach Pasta Salad with Feta and Cranberries is proof that easy cooking can still deliver big on flavor and nutrition. With organic ingredients and a prep time that fits any schedule, it’s a winner for health-conscious foodies and busy bees alike. Try it out, and let this vibrant salad brighten up your table—and your taste buds!
What’s your favorite twist on pasta salad? Drop a comment below—I’d love to hear your ideas!
