Spinach Pasta with Feta Cranberries

This spinach pasta salad with feta and cranberries is my year round go to when I need something quick that still tastes bright and feels filling Whether for a picnic or busy weekday lunch this bowl always hits the spot and guests ask for seconds before they even finish the first serving

I threw this together out of desperation for a wholesome lunch and now it is my signature summer side dish Everyone comments on the harmony of textures

Gather Your Ingredients

• Fresh spinach chopped: Vibrant base that holds up well Look for deep green crisp leaves without wilting
• Rotini pasta: The spiral shape catches dressing and cranberries Cook just to al dente for best texture
• Crumbled feta cheese: Tangy and creamy Adds richness Choose block feta and crumble by hand for best flavor
• Dried cranberries: Sweet tart pop in every bite Opt for ones without added sugar
• Extra virgin olive oil: Adds a silky finish and rounds out the salad Look for cold pressed and robust green color
• Freshly squeezed lemon juice: Bright acidity lifts the flavors Fresh lemons provide the best zing
• Salt and pepper: Brings all the ingredients together Use kosher salt and freshly ground pepper for deeper flavor

How to Make It

Cook the Pasta:

Boil rotini in well salted water Stir occasionally and cook until just al dente about ten minutes Drain immediately rinse under cool water to stop cooking and prevent sticking Set aside to cool completely

Prep the Spinach:

Wash spinach leaves thoroughly in a sink or salad spinner Shake dry very well then layer leaves and slice into thin ribbons This makes it easier to toss and eat

Combine Main Ingredients:

In a large wide bowl mix cooled pasta spinach crumbled feta and cranberries Make sure ingredients are evenly distributed but do not overmix so feta stays mostly in chunky bits

Prepare the Dressing:

In a small bowl whisk olive oil with lemon juice until slightly thickened Season generously with salt and black pepper Taste and adjust acidity as desired

Dress the Salad:

Pour the lemony olive oil mixture evenly over pasta mixture Toss gently using large forks or salad servers so everything is lightly coated

Final Seasoning:

Taste now and sprinkle on a final pinch of salt and a bit more pepper if you like Serve right away or chill in the fridge for maximum flavor melding

My favorite part is how the feta softens just slightly as it sits melding with the lemony dressing When I served this at a spring dinner my kids surprised me by picking out extra spinach for their plates

Flavor Boosters

Toast a handful of nuts in a dry pan and sprinkle them on top just before serving for incredible flavor and crunch Freshly crumbled feta and a pinch of lemon zest add even more brightness

Serving Suggestions

Serve this dish piled high as a main course with grilled chicken on the side or let it shine as a refreshing side with grilled meats or roasted vegetables Pair with a crisp white wine or berry infused water for a warm weather feast

Creative Twists

Use baby kale or mixed greens instead of spinach for a sturdier base Try goat cheese in place of feta or trade dried cherries or chopped apricots for cranberries Whole wheat pasta adds extra fiber and nutty depth

This pasta salad always disappears fast at gatherings and keeps well for lunchboxes Taste and tweak before serving for your perfect balance of flavors

Recipe FAQs

→ How can I keep the spinach crisp?

Rinse spinach under cold water and gently pat dry or use a salad spinner just before assembling the salad.

→ Can I use a different type of pasta?

Yes, short pastas like penne, fusilli, or farfalle work well and hold dressing and toppings nicely.

→ What can I add for extra crunch?

Try sliced almonds, walnuts, or sunflower seeds for added texture and a nutty flavor boost.

→ Is this salad best served cold or at room temperature?

This salad tastes delicious both cold and at room temperature, making it versatile for any occasion.

→ How long can leftovers be stored?

Store leftovers in an airtight container in the refrigerator for up to two days for best freshness.

→ Can I substitute the feta cheese?

Yes, goat cheese or fresh mozzarella are excellent alternatives for a different taste and texture.