Ingredients
Scale
- 8 oz pasta (bowtie, rotini, or penne)
- 3 cups fresh baby spinach
- ½ cup dried cranberries
- ½ cup crumbled feta cheese
- ¼ cup walnuts or pecans (optional, toasted)
- ¼ small red onion, thinly sliced
- 3 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar or lemon juice
- 1 tsp honey (optional)
- ½ tsp Dijon mustard (optional)
- Salt and black pepper to taste
Instructions
- Cook pasta until al dente. Rinse with cold water and drain thoroughly.
- In a small bowl, whisk together olive oil, balsamic vinegar or lemon juice, honey, Dijon mustard, salt, and pepper to make the dressing.
- In a large mixing bowl, combine the cooked pasta, spinach, cranberries, feta, walnuts, and red onion.
- Drizzle dressing over the salad and toss gently to coat.
- Chill for 10–15 minutes before serving for best flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (for the pasta)
- Category: Salads, Light Meals, Meal Prep
- Method: Boiling, Tossing
- Cuisine: Mediterranean-Inspired, American