Description
A refreshing Spinach Pasta Salad with Feta and Cranberries that delights your taste buds with its vibrant flavors and textures.
Ingredients
- 8 ounces rotini pasta
- 4 cups fresh spinach, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 1/2 cup dried cranberries
- 1/4 cup red onion, finely chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
Instructions
- Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large mixing bowl, combine the cooled pasta, chopped spinach, cherry tomatoes, feta cheese, dried cranberries, and red onion.
- In a small bowl, whisk together the olive oil, red wine vinegar, garlic powder, salt, black pepper, and dried oregano until well combined.
- Pour the dressing over the pasta salad and toss gently to coat all ingredients evenly.
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled or at room temperature.
Notes
- For added protein, consider mixing in grilled chicken or chickpeas.
- Substitute walnuts or pecans for a crunchy texture and a nutty flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 8g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg