Description
A refreshing and vibrant spinach pasta salad featuring whole wheat pasta, fresh baby spinach, tangy feta cheese, sweet dried cranberries, and crunchy sliced almonds, all tossed in a zesty honey-lemon Dijon dressing. Perfect for a light lunch or a wholesome side dish, this salad balances textures and flavors beautifully and can easily be prepared in under 30 minutes.
Ingredients
Scale
Pasta and Greens
- 8 oz Whole Wheat Pasta
- 6 cups Fresh Baby Spinach (dry)
Cheese and Toppings
- 1 cup Crumbled Feta Cheese
- 1/2 cup Dried Cranberries
- 1/4 cup Sliced Almonds
- 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
Instructions
- Boil the Pasta: Fill a large pot with salted water and bring it to a rolling boil. Add the whole wheat pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain the pasta and rinse under cold water to halt the cooking process and cool the pasta for the salad.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, fresh lemon juice, honey, Dijon mustard, salt, and pepper until the mixture is fully combined and the honey has completely dissolved, ensuring a smooth and balanced 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 mix all ingredients evenly without bruising the spinach or crushing the toppings.
- Toss Salad with Dressing: Drizzle the prepared dressing over the salad mixture and toss everything gently until the pasta and greens are evenly coated with the dressing. This helps marry all the flavors beautifully.
- Chill to Meld Flavors: For optimum taste, refrigerate the salad for at least 30 minutes to let the flavors meld and the salad chill.
- Serve and Garnish: Before serving, give the salad another gentle toss to redistribute the dressing. Optionally, garnish with extra crumbled feta cheese and sliced almonds to add an appealing final touch.
Notes
- To make this recipe gluten-free, use your preferred gluten-free pasta in place of whole wheat pasta.
- For a nut-free version, substitute sliced almonds with sunflower seeds or pumpkin seeds.
- If you prefer a milder onion flavor, omit the red onion or replace it with finely chopped scallions.
- The honey in the dressing can be replaced with agave syrup to keep it vegan-friendly.
- This salad holds well when stored in the refrigerator for up to 2 days, but best consumed fresh for crispness.
