Description
A fresh and nutritious spinach pasta salad combining whole wheat rotini with vibrant cherry tomatoes, crisp cucumber, red onion, and earthy spinach. Tossed in a tangy balsamic dressing and enriched with creamy feta cheese, sweet dried cranberries, and crunchy sliced almonds, this salad is perfect as a light lunch or a wholesome side dish served chilled or at room temperature.
Ingredients
Scale
Pasta and Vegetables
- 8 ounces of whole wheat rotini or fusilli pasta
- 2 cups of fresh spinach, chopped
- 1 cup of cherry tomatoes, halved
- 1/2 cup of cucumber, diced
- 1/2 cup of red onion, finely chopped
Cheese and Nuts
- 3/4 cup of feta cheese, crumbled
- 1/4 cup of sliced almonds (optional)
Fruits
- 1/2 cup of dried cranberries
Dressing
- 1/4 cup of olive oil
- 2 tablespoons of balsamic vinegar
- 1 teaspoon of Dijon mustard
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Cook the pasta: Begin by cooking the pasta according to the package instructions. Salt the boiling water generously to enhance the flavor. Once cooked al dente, drain the pasta in a colander and rinse under cold water to halt the cooking process and cool the pasta. Set aside.
- Mix the vegetables: In a large bowl, combine the chopped spinach, halved cherry tomatoes, diced cucumber, and finely chopped red onion. Stir to evenly distribute all the vegetables.
- Add the pasta: Add the cooled pasta to the vegetable mixture. Gently toss everything to combine well without mashing the ingredients.
- Prepare the dressing: In a separate small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until the mixture is emulsified and smooth.
- Toss with dressing: Pour the dressing over the pasta and vegetable mixture. Toss delicately to ensure that every piece is well coated with the flavorful dressing.
- Add cheese and nuts: Gently fold in the crumbled feta cheese, dried cranberries, and sliced almonds if using. Take care to keep some feta chunks intact for texture and flavor.
- Adjust seasoning: Taste the salad and adjust salt and pepper as needed to suit your preference.
- Chill and marinate: For best flavor, refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
- Serve: Serve the spinach pasta salad chilled or at room temperature, garnished with fresh chopped parsley if desired.
Notes
- Use whole wheat pasta for added fiber and nutrition.
- To keep the salad vibrant, rinse pasta with cold water immediately after cooking.
- Add sliced almonds for a tasty crunch, or omit for a nut-free option.
- The salad can be made a few hours ahead and refrigerated to enhance the flavors.
- For a vegan version, substitute the feta cheese with a plant-based alternative.
