Spinach pasta salad with feta and cranberries

If you’re looking for a salad that checks all the boxes—sweet, salty, tangy, refreshing, and super simple to throw together—say hello to this spinach pasta salad with feta and cranberries. It’s bright, bold, and oh-so-good. Whether you’re feeding a crowd or just meal-prepping for the week, this one’s a guaranteed win.

You know those recipes you make once and then find yourself craving again and again? This is one of those.

It’s got a little bit of everything: the chewiness of pasta, the crunch of spinach, the tang of feta, and the sweet pop of cranberries. Plus, it comes together in about 20 minutes. Serve it chilled or at room temp—either way, it disappears fast.

What You’ll Need to Make This Fresh Spinach Pasta Salad

This salad is all about bold flavors and fun textures. The beauty of it? You can totally make it your own by swapping in ingredients you love. Below are the essentials to get you started, and don’t miss the tips section later for extra mix-in ideas.

• Bowtie Pasta – This fun-shaped pasta is perfect for catching all that tasty vinaigrette in its little ridges. Not a fan of bowties? Rotini or penne work just as well.
• Baby Spinach – Tender and slightly sweet, baby spinach brings a light, fresh flavor without any bitterness.
• Arugula – Want a little peppery bite? Toss in some arugula for that bold, crisp contrast.
• Dried Cranberries – These bring a hint of sweetness and a chewy texture that pairs perfectly with the greens and cheese. Fresh cranberries can be used if you want more tartness.
• Golden Raisins – Add a soft burst of sweetness that balances out the savory ingredients nicely.
• Walnut Halves – These give the salad a satisfying crunch and earthy richness. Chop them up smaller if you prefer a finer texture.
• Crumbled Feta Cheese – Creamy, tangy, and slightly salty—feta ties everything together with its bold personality.

For the Dijon Vinaigrette:

• Olive Oil – Helps blend all the flavors together and gives the salad a nice, silky coating.
• Balsamic Vinegar – Adds a tangy punch that wakes up the entire dish.
• Honey – Balances the acidity with just the right amount of sweetness.
• Dijon Mustard – This is where the magic happens. It brings that signature zip and depth to the dressing.
• Salt & Black Pepper – Simple, but essential. Season to taste.

How to make Spinach pasta salad with feta and cranberries

This salad comes together in a snap, and it’s perfect for meal prep, potlucks, or any time you’re craving something fresh and flavorful. Here’s how to bring it all together:

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a boil. Add bowtie pasta (or any pasta you love) and cook according to the package instructions until al dente.

Once cooked, drain the pasta and rinse it under cold water to cool it down quickly and stop the cooking process. This also helps the pasta hold its shape in the salad.

Step 2: Make the Dijon Vinaigrette

While the pasta is cooking, whisk together the dressing in a small bowl or shake it up in a mason jar. You’ll need:

• 3 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• Salt and black pepper to taste
• 1/3 cup olive oil

Mix it until it’s well combined and slightly thickened. The mustard helps emulsify everything and adds a delicious tang.

Step 3: Assemble the Salad Base

In a large mixing bowl, add:

• A few handfuls of baby spinach
• A handful of arugula (optional, but great for a peppery kick)

These greens bring a lovely, fresh texture and flavor contrast to the pasta.

Step 4: Add Pasta and Mix-Ins

Now, fold in the cooled pasta. Then sprinkle in your sweet and savory toppings:

• 1/3 cup dried cranberries
• 2–3 tablespoons golden raisins
• 1/3 cup walnut halves (chopped if desired)
• 1/2 cup crumbled feta cheese

Gently toss everything together so that the ingredients are evenly distributed.

Step 5: Drizzle and Toss

Pour the Dijon vinaigrette over the salad and toss again to make sure every bite gets coated in that sweet and tangy dressing. Start with about half the dressing and add more as needed—you want everything lightly dressed, not swimming.

Step 6: Chill or Serve Immediately

You can enjoy this salad right away, but it gets even better if you let it sit in the fridge for 15–30 minutes to allow the flavors to mingle. Just give it a quick toss before serving.

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Tips for Perfect Spinach Pasta Salad

Cool the Pasta Completely

Warm pasta will wilt your greens and melt the cheese—not ideal. Rinse it under cold water after cooking and let it cool completely before tossing it with the rest of the ingredients.

Dress It Right Before Serving (or Just Before Chilling)

If you’re making this ahead of time, wait to add the dressing until about 15–30 minutes before serving. This keeps the spinach fresh and avoids soggy greens.

Don’t Overdo the Dressing

Start by adding half the vinaigrette, then toss and taste. You can always add more, but it’s hard to take it back if you go overboard.

Toast the Walnuts for Extra Flavor

Want more depth? Lightly toast the walnuts in a dry pan over medium heat for 3–4 minutes until fragrant. Let them cool before adding them to the salad.

Delicious Variations to Try

Feeling creative? Here are some delicious spins on the classic:

• Add protein: Toss in grilled chicken, shrimp, or tofu to make it heartier.
• Swap the cheese: Try goat cheese or parmesan for a new flavor profile.
• Nuts & seeds: Toasted pecans, sunflower seeds, or slivered almonds add crunch.
• Fruity swaps: Use golden raisins, pomegranate seeds, or chopped apples.

Make-Ahead Tips

Planning a picnic or prepping for a party? You can cook the pasta and prep the other ingredients a day in advance. Just store everything separately and toss it all together right before serving. That way, the spinach stays fresh and crisp.

What to Serve with Spinach Pasta Salad

This salad is a star on its own, but it pairs perfectly with:

• Grilled chicken or steak
• Baked salmon
• Veggie sandwiches or wraps
• BBQ burgers
• Hummus and pita on the side

It also fits right in at holiday potlucks or summer cookouts.

How to Store Leftovers

Got leftovers? Lucky you.

• Store in an airtight container in the fridge for up to 3 days.
• If it looks dry after chilling, revive it with a splash of olive oil or lemon juice before serving.

Avoid freezing—spinach doesn’t hold up well.

Common Mistakes to Avoid

Here are a few things that can mess with your salad game:

• Overcooking the pasta: Mushy pasta = sad salad. Keep it firm.
• Dressing too early: It wilts the spinach. Wait until the last minute.
• Skipping seasoning: Don’t forget to taste and adjust salt and pepper.

FAQs about Spinach pasta salad with feta and cranberries

Can I use a different kind of pasta?

Absolutely! Bowtie pasta holds the dressing well, but rotini, penne, fusilli, or even orzo will all work. Just aim for something that can catch the dressing and toppings.

Is there a vegan option for this salad?

Yes! Just swap out the feta cheese for a plant-based alternative or skip it entirely. You can also use maple syrup instead of honey in the vinaigrette.

Can I make this salad gluten-free?

Definitely. Use your favorite gluten-free pasta—just be sure to rinse it well after cooking to remove extra starch and keep it from getting gummy.

How long does this salad last in the fridge?

If the dressing is already mixed in, it’s best within 1–2 days. For longer storage, keep the greens and dressing separate and combine them just before eating.

What can I serve with this pasta salad?

It pairs beautifully with grilled chicken, salmon, shrimp, or even a simple veggie soup. It’s also a great side dish for sandwiches or wraps.

Final Thoughts

Spinach Pasta Salad with Feta and Cranberries is one of those dishes that never goes out of style. It’s colorful, flavorful, and full of textures—sweet, tangy, crunchy, and creamy—all in one bite. Whether you’re making it for a backyard cookout, a weeknight dinner, or your lunch meal prep, it’s always a win.

Plus, it’s flexible enough to fit whatever’s in your pantry or fridge. Add some protein, swap the pasta, or switch up the mix-ins—you really can’t go wrong. And the best part? It’s just as satisfying as it is simple to make.

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