Description
A vibrant and refreshing spinach pasta salad combining whole wheat pasta, fresh baby spinach, creamy feta cheese, sweet dried cranberries, and crunchy sliced almonds. Tossed in a light honey-lemon Dijon dressing, this salad is perfect as a nutritious lunch or a colorful side dish for any meal.
Ingredients
Scale
Pasta and Greens
- 8 oz Whole Wheat Pasta
- 6 cups Fresh Baby Spinach (dry)
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
- Boil 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 it with cold water to stop the cooking process and cool it down thoroughly.
- Prepare Dressing: In a small bowl, whisk together olive oil, fresh lemon juice, honey, Dijon mustard, salt, and pepper. Whisk until fully combined and the honey is completely dissolved, creating a smooth and balanced 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. Toss gently to mix, ensuring you don’t crush the ingredients and the salad stays light and airy.
- Add Dressing: Drizzle the prepared dressing over the salad mixture. Toss gently once more to coat every ingredient evenly with the flavorful dressing.
- Chill and Marinate: For optimal flavor, cover the salad and refrigerate it for at least 30 minutes. This resting time allows the flavors to meld and the salad to chill nicely.
- Serve and Garnish: Before serving, give the salad one final gentle toss. Optionally, garnish with extra crumbled feta cheese and additional sliced almonds for an appealing presentation and added texture.
Notes
- To make this salad nut-free, substitute sliced almonds with sunflower seeds.
- For a vegan version, replace feta cheese with a plant-based cheese alternative and substitute honey with agave syrup.
- If gluten is a concern, swap whole wheat pasta with gluten-free pasta varieties.
- Make sure the baby spinach is dry to avoid watering down the salad.
- The salad can be made a few hours ahead and stored refrigerated; toss gently before serving.
