Description
A vibrant spinach pasta salad packed with tangy feta, sweet cranberries, and crunchy walnuts, tossed in a zesty Dijon vinaigrette. Perfectly refreshing and easy to make for any meal or gathering!
Ingredients
For the Salad:
- 8 oz bowtie (farfalle) pasta
- 3 cups baby spinach, roughly chopped
- 1 cup arugula (optional, for a peppery bite)
- ½ cup dried cranberries
- ¼ cup golden raisins
- ½ cup walnut halves (toasted, optional)
- ⅓ cup crumbled feta cheese
For the Dijon Vinaigrette:
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Instructions
Cook the pasta
Bring a large pot of salted water to a boil. Cook the bowtie pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.
Make the vinaigrette
In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper. Set aside.
Prep the salad ingredients
Roughly chop the baby spinach and combine it with arugula in a large bowl. Add cranberries, golden raisins, walnuts, and crumbled feta.
Toss it all together
Add the cooled pasta to the bowl of greens and toppings. Drizzle the Dijon vinaigrette over the top and toss gently until everything is evenly coated.
Chill and serve
Let the salad rest in the fridge for 15–30 minutes before serving so the flavors can meld. Serve chilled or at room temperature.
- Prep Time: 15minutes
- Cook Time: 10minutes
- Category: Main Dish
- Cuisine: American
Nutrition
- Serving Size: 4 people
Keywords: Spinach pasta salad