Description
Brighten your table with this refreshing spinach pasta salad featuring creamy feta and sweet cranberries—a perfect dish for summer gatherings that bursts with flavor and color.
Ingredients
Scale
- 4 cups fresh spinach, chopped
- 2 cups rotini pasta, uncooked
- 1 cup feta cheese, crumbled
- 1/2 cup dried cranberries
- 1/4 cup extra virgin olive oil
- 2 tbsp lemon juice, freshly squeezed
- Salt & pepper to taste
Instructions
- Cook the rotini pasta in a large pot of salted boiling water until al dente (about 8-10 minutes). Drain and let cool.
- Rinse the fresh spinach thoroughly under cool water and pat dry with paper towels.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- In a large mixing bowl, combine the cooled pasta, spinach, crumbled feta, and dried cranberries.
- Pour the dressing over the salad and gently toss to combine without crushing the feta.
- Serve immediately or refrigerate for 30 minutes for enhanced flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 290mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg