Description

A vibrant and refreshing Spinach Pasta Salad combining wholesome whole wheat pasta, fresh baby spinach, creamy feta cheese, sweet dried cranberries, and crunchy sliced almonds, all tossed in a tangy honey-lemon Dijon dressing. Perfect for a quick, nutritious meal or an elegant side dish, this salad is full of textures and flavors that meld beautifully when chilled.

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

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Instructions

Cook 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, then set aside to cool.
Prepare Dressing: In a small bowl, whisk together the olive oil, fresh lemon juice, honey, Dijon mustard, salt, and pepper until fully combined and the honey is dissolved, creating a balanced and flavorful dressing.
Combine Salad Ingredients: In a large mixing bowl, gently combine the cooled pasta, fresh baby spinach, crumbled feta cheese, dried cranberries, sliced almonds, and finely diced red onion. Toss carefully to blend ingredients without bruising the spinach or breaking down the feta too much.
Toss with Dressing: Drizzle the prepared dressing over the salad ingredients. Toss everything gently until the pasta and greens are evenly coated with the dressing.
Chill and Marinate: For optimal flavor, refrigerate the salad for at least 30 minutes to allow the ingredients to marinate and meld together.
Final Touch and Serve: Before serving, give the salad another gentle toss. Optionally, garnish with extra feta cheese and sliced almonds to enhance the presentation and texture of the dish.

Notes

Use gluten-free pasta if you need to make this salad gluten free.
Make sure the spinach is dry to keep the salad crisp and prevent sogginess.
Honey can be substituted with agave syrup for a vegan option.
For a milder salad, omit the red onion.
Refrigerate the salad for at least 30 minutes, but it can be stored up to 24 hours for more developed flavors.
Serve chilled or at room temperature depending on your preference.