Spinach Pasta Feta Cranberries (Print-Friendly Version)
Fresh spinach, feta, and cranberries tossed with pasta for a vibrant, flavorful salad.
# Ingredients You’ll Need:
→ Salad Components
01 -
4 cups fresh spinach, chopped
02 -
2 cups rotini pasta, uncooked
03 -
1 cup feta cheese, crumbled
04 -
1/2 cup dried cranberries
→ Dressing
05 -
1/4 cup extra virgin olive oil
06 -
2 tablespoons freshly squeezed lemon juice
07 -
Salt, to taste
08 -
Black pepper, to taste
# How to Make It:
01 -
Cook rotini pasta in a large pot of salted boiling water until al dente, approximately 8-10 minutes. Drain and let cool completely.
02 -
Rinse fresh spinach thoroughly under cold water and shake off excess moisture. Chop spinach into bite-sized pieces.
03 -
In a spacious mixing bowl, add cooled pasta, chopped spinach, crumbled feta cheese, and dried cranberries. Toss gently to combine.
04 -
In a separate small bowl, whisk together extra virgin olive oil, freshly squeezed lemon juice, salt, and black pepper until well combined.
05 -
Drizzle dressing over the salad and toss until components are evenly coated. Taste and adjust seasoning if needed before serving.
# Extra Tips:
01 -
Ensure pasta is cooled to prevent wilting the spinach and melting the feta cheese.