Description
A refreshing Spinach Pasta Salad with Feta and Cranberries that delights every bite, perfect for any occasion.
Ingredients
- 8 ounces rotini pasta
- 4 cups fresh spinach, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 1/2 cup dried cranberries
- 1/4 cup red onion, finely chopped
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooled pasta, chopped spinach, cherry tomatoes, feta cheese, dried cranberries, and red onion.
- In a small bowl, whisk together the olive oil, balsamic vinegar, garlic powder, salt, and pepper.
- Pour the dressing over the pasta salad and toss gently to combine all ingredients evenly.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
- Serve cold or at room temperature.
Notes
- For added protein, consider mixing in grilled chicken or chickpeas.
- Substitute the feta cheese with goat cheese or omit it for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 10g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg