If you’re craving a dish that bursts with freshness, flavors, and delightful textures, you simply cannot miss this Crispy Spinach Pasta Salad with Feta & Tangy Cranberries. It’s a wonderful way to enjoy a Mediterranean-inspired salad loaded with vibrant baby spinach, the sweet tartness of cranberries, creamy feta, and that unexpected crispy spinach crunch that elevates every bite. This salad manages to be both hearty and refreshing, making it perfect for lunch, a potluck, or a light dinner that will leave everyone asking for seconds.
Ingredients You’ll Need
The beauty of this recipe is in its simplicity—just a handful of fresh and pantry staples come together to create a salad that sings with balance and charm. Each ingredient plays a crucial role, whether it’s the tender pasta forming a satisfying base, or the toasted almonds adding a nutty crunch to contrast the soft feta and spinach.
- Rotini pasta: The spiral shape helps trap the dressing for maximum flavor in every forkful.
- Fresh baby spinach: Adds vibrant color, subtle earthiness, and a tender yet crisp texture.
- Dried cranberries: Provide a sweet-tart punch that brightens the whole salad.
- Crumbled feta cheese: Offers creamy saltiness that complements the cranberries perfectly.
- Red onion: Thinly sliced for a bit of sharpness and crunch without overpowering.
- Toasted sliced almonds: Bring a wonderful crunchy contrast and mild nuttiness.
- Olive oil: The base of the dressing, adding richness and a silky mouthfeel.
- Apple cider vinegar: Adds acidity to balance sweetness and enrich the salad’s flavor.
- Honey: Provides a gentle sweetness that ties all the ingredients together.
- Dijon mustard: Adds a subtle tang and depth to the dressing.
- Garlic powder: Gives a delicate garlicky warmth without the bite of fresh garlic.
- Salt and black pepper: Essential to enhance and round out all the flavors beautifully.
How to Make Crispy Spinach Pasta Salad with Feta & Tangy Cranberries
Step 1: Cook the Pasta to Perfection
Start by cooking the rotini pasta according to the package instructions. Aim for al dente—it should have a slight bite but be fully cooked. Once done, drain it well and rinse under cold water to stop the cooking process and cool the pasta quickly. This step sets the foundation for a salad that isn’t mushy but delightfully springy.
Step 2: Combine the Fresh Ingredients
In a large bowl, toss together the cooled pasta with fresh baby spinach, dried cranberries, crumbled feta cheese, thinly sliced red onion, and toasted sliced almonds. The combination creates a wonderful mix of textures and flavors— from juicy hints of sweetness to salty creaminess and crisp crunch.
Step 3: Whisk Up the Dressing
In a separate small bowl, whisk olive oil, apple cider vinegar, honey, Dijon mustard, garlic powder, salt, and black pepper until the dressing is fully emulsified. This blend provides the perfect balance of sweet, tangy, and savory notes that coat every ingredient with irresistible flavor.
Step 4: Dress and Toss
Pour the dressing over the pasta mixture. Gently toss everything together to ensure every piece is evenly coated. Be delicate here so the spinach and feta hold their texture and don’t break down.
Step 5: Add the Crispy Spinach Twist
Heat a little olive oil in a skillet over medium-high heat. Add a handful of baby spinach leaves and cook just a minute or two until they become crispy. This step adds a uniquely delightful texture contrast that takes the salad from great to absolutely memorable. Fold the crispy spinach into the salad gently.
Step 6: Chill and Meld
For the best flavor experience, refrigerate the salad for at least 30 minutes before serving. This resting time allows the dressing to soak in and all the ingredients to marry their tastes perfectly.
How to Serve Crispy Spinach Pasta Salad with Feta & Tangy Cranberries
Garnishes
A sprinkle of freshly chopped herbs like parsley or basil can add a lovely fresh note and an extra pop of green color. For an extra texture boost, a dusting of toasted breadcrumbs or a handful of crunchy pumpkin seeds make fantastic options. If you want a little more tang, a few fresh lemon zest curls on top brighten the experience beautifully.
Side Dishes
This salad shines as a complete light meal but pairs wonderfully with grilled chicken or fish for added protein. A warm garlic bread or crusty baguette balances the cool, tangy flavors of the salad perfectly. For a vegetarian feast, try it alongside stuffed bell peppers or roasted vegetable platters for colorful, satisfying combinations.
Creative Ways to Present
For casual entertaining, serve in individual mason jars for pretty, portable portions. Alternatively, present the salad in a large rustic bowl surrounded by lemon wedges and extra toppings for a communal vibe. Layered parfait-style bowls alternating pasta salad with dollops of yogurt or tzatziki create an elegant look with added creaminess.
Make Ahead and Storage
Storing Leftovers
Leftover Crispy Spinach Pasta Salad with Feta & Tangy Cranberries keeps well in an airtight container in the refrigerator for up to 3 days. Keep in mind that the crispy spinach might lose some crunch over time, so you can always refresh it by adding a small handful of fresh crispy spinach just before serving again.
Freezing
Because of its fresh greens and dressing, this salad is best enjoyed fresh and is not recommended for freezing. Freezing can alter the texture of the spinach and the flavor balance of the dressing significantly.
Reheating
This salad is designed to be served cold or at room temperature, so reheating is not necessary. If you prefer a slightly warmer version, allow it to sit out for a few minutes or let it come to room temperature inside before serving.
FAQs
Can I use a different type of pasta?
Absolutely! While rotini works perfectly for holding the dressing, penne, bowties, or fusilli would also be delicious choices that provide similar texture and shape.
Is there a substitute for feta cheese?
Yes, you can swap feta for goat cheese or ricotta salata for a similar salty creaminess. For a dairy-free option, try seasoned tofu or a plant-based cheese alternative.
How can I make this salad vegan?
To make the salad vegan, simply omit the feta cheese or replace it with a vegan cheese substitute, and ensure your honey in the dressing is swapped for maple syrup or agave nectar.
Can I prepare this salad without the crispy spinach addition?
Definitely! The crispy spinach adds a unique twist, but the salad is still flavorful and satisfying without it. Feel free to skip that step if you’re short on time.
What other dressings might work well?
A light lemon vinaigrette or a balsamic-based glaze would complement this salad nicely, but the provided dressing balances sweetness, tanginess, and savoriness in a way that perfectly complements the ingredients.
Final Thoughts
This Crispy Spinach Pasta Salad with Feta & Tangy Cranberries is one of those rare dishes that feels like a warm hug and a fresh breeze all at once. It’s easy to prepare, packed with wholesome ingredients, and delights the palate with each bite. Whether you’re feeding a crowd or treating yourself, do try this recipe soon—you just might find a new favorite salad to return to again and again.
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Crispy Spinach Pasta Salad with Feta & Tangy Cranberries
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean-inspired
- Diet: Vegetarian
Description
A vibrant and healthy Crispy Spinach Pasta Salad featuring al dente rotini, fresh spinach, tangy dried cranberries, creamy feta, and crunchy toasted almonds, all tossed in a zesty apple cider vinegar and honey Dijon dressing. This Mediterranean-inspired vegetarian salad offers a delightful texture contrast with crispy spinach leaves and is perfect for a light lunch or side dish.
Ingredients
Pasta and Vegetables
- 8 oz rotini pasta
- 4 cups fresh baby spinach
- 1/2 cup dried cranberries
- 1/2 small red onion, thinly sliced
Cheese and Nuts
- 1/2 cup crumbled feta cheese
- 1/3 cup toasted sliced almonds
Dressing
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook Pasta: Boil the rotini pasta in salted water according to package instructions until al dente, about 9-11 minutes. Drain and rinse under cold water to stop cooking and cool the pasta.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled pasta, fresh baby spinach, dried cranberries, crumbled feta cheese, thinly sliced red onion, and toasted sliced almonds.
- Prepare Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, garlic powder, salt, and black pepper until the dressing is fully emulsified.
- Toss Salad: Pour the dressing over the pasta mixture and toss gently to combine, making sure all ingredients are evenly coated with the dressing.
- Make Crispy Spinach: Heat a little olive oil in a skillet over medium-high heat. Add a handful of fresh baby spinach leaves and cook for 1-2 minutes until the spinach becomes crispy. Remove from heat and fold the crispy spinach into the salad to add contrasting texture.
- Chill and Serve: Cover the salad and chill it in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve cold or at room temperature.
Notes
- For a nut-free version, substitute toasted sunflower seeds for the almonds.
- Add grilled chicken or chickpeas to increase protein content.
- For a sweeter dressing, increase the honey slightly or add a splash of orange juice.
- Using fresh cranberries instead of dried will provide a tarter bite but may require additional honey in the dressing.
