Description
A refreshing and nutritious Vibrant Spinach Pasta Salad featuring whole wheat pasta, fresh baby spinach, tangy feta cheese, and sweet dried cranberries, tossed in a zesty honey-lemon Dijon dressing. Perfect as a light lunch or a delicious side dish.
Ingredients
Scale
Pasta and Greens
- 8 oz Whole Wheat Pasta
- 6 cups Fresh Baby Spinach
Cheese and Nuts
- 1 cup Crumbled Feta Cheese
- 1/4 cup Sliced Almonds
Fruits and Vegetables
- 1/2 cup Dried Cranberries
- 1/4 cup Red Onion, finely diced
Dressing
- 3 tbsp Olive Oil
- 1 tbsp Fresh Lemon Juice
- 1 tsp Honey
- 1 tsp Dijon Mustard
- Salt, to taste
- Pepper, to taste
Instructions
- Cook the Pasta: Fill a large pot with salted water and bring it to a boil. Add the whole wheat pasta and cook until al dente, about 8-10 minutes. Drain the pasta and rinse with cold water to stop the cooking process and cool it down.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, fresh lemon juice, honey, Dijon mustard, salt, and pepper until well combined and the honey has dissolved completely, creating a smooth dressing.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled pasta, fresh baby spinach, crumbled feta cheese, dried cranberries, sliced almonds, and finely diced red onion. Gently toss to mix the ingredients thoroughly without crushing the delicate components.
- Toss with Dressing: Drizzle the prepared dressing over the salad mixture. Toss carefully until the pasta, greens, and other ingredients are evenly coated with the dressing.
- Chill to Marinate: For best flavor, refrigerate the salad for at least 30 minutes to allow the ingredients to meld together and the dressing to infuse throughout.
- Serve and Garnish: Before serving, give the salad one more gentle toss. Optionally, garnish with extra crumbled feta cheese and sliced almonds to enhance presentation and texture.
Notes
- The whole wheat pasta can be swapped with gluten-free pasta to accommodate dietary preferences.
- If you prefer a milder onion flavor, omit the red onion or substitute with green onions.
- Nuts like sliced almonds can be replaced with sunflower seeds for a nut-free version.
- For a vegan variation, omit the feta cheese or use a plant-based cheese alternative.
- Refrigerating the salad allows flavors to develop, but it can also be served immediately if short on time.
