Description
This vibrant spinach pasta salad with feta and cranberries is a refreshing blend of flavors, perfect for picnics, potlucks, or any gathering.
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 red onion, thinly sliced
- 1/4 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook the rotini pasta in salted boiling water until al dente (8-10 minutes). Drain and rinse under cold water.
- Rinse the spinach under cold water and dry gently. Thinly slice the red onion.
- In a large bowl, combine the cooked pasta, spinach, sliced onion, feta cheese, and cranberries.
- In a separate bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Drizzle over salad and toss gently to combine.
- Serve immediately or chill in the refrigerator for one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 300
- Sugar: 8g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg