Spinach Pasta Salad with Feta and Cranberries

Save this recipe on:

The moment I brought this salad to life, I knew it would be something special. There’s something so satisfying about combining fresh, colorful ingredients with just the right touch of tang and texture. The creamy crumbles of feta, the chewy sweetness of dried cranberries, and the comforting bite of al dente pasta all come together on a bed of baby spinach to create what might just be my favorite pasta salad yet.

When I made this for a quick lunch one afternoon, it disappeared faster than I expected. It started as a way to use up extra spinach, but the moment the cranberries and feta hit the bowl, I could tell this was going to be more than just a “fridge clean-out” meal. I gave it a toss with a light vinaigrette, added a crack of black pepper, and from the very first bite, it was bright, creamy, and incredibly satisfying.

This dish is more than just a salad. It’s a vibrant, versatile recipe perfect for picnics, potlucks, or a light dinner on a warm evening. It travels well, can be made ahead, and somehow tastes even better after it sits for a bit. Whether you’re looking to impress at a gathering or simply treat yourself to something fresh, this salad won’t let you down.

Why You’ll Love This Spinach Pasta Salad with Feta and Cranberries

This salad brings together a beautiful harmony of flavors and textures in every bite. The saltiness of the feta plays perfectly against the sweet tartness of the cranberries, while the pasta adds substance that makes it more than just a side. Spinach keeps it fresh and light, and a quick vinaigrette pulls everything together effortlessly.

Another reason to fall for this recipe is its versatility. It pairs beautifully with grilled proteins like this One-Pot Smoked Sausage Pasta or even a creamy main like Creamy Ground Beef Alfredo Pasta. Whether served warm or cold, it holds up beautifully and stays flavorful, making it a solid option for meal prep or potluck contributions.

Lastly, the ingredients are easily accessible and budget-friendly, yet the result feels elevated and gourmet. This is one of those recipes that proves simple really can be sensational.

How to Make Spinach Pasta Salad with Feta and Cranberries

Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add your choice of short pasta, like penne or rotini, and cook until al dente according to the package instructions. Once done, drain the pasta and rinse it under cold water to stop the cooking and cool it quickly.

Step 2: Prepare the Dressing
In a small bowl or jar, whisk together olive oil, red wine vinegar, a touch of honey or maple syrup, Dijon mustard, salt, and freshly cracked black pepper. This simple vinaigrette adds a bright, tangy layer that enhances the salad beautifully.

Step 3: Assemble the Salad
In a large mixing bowl, combine the cooked and cooled pasta, fresh baby spinach, dried cranberries, and crumbled feta cheese. If you’re using optional add-ins like chopped walnuts or pecans, toss those in as well.

Step 4: Dress and Toss
Drizzle the vinaigrette over the salad and gently toss to coat all the ingredients evenly. Give it a final taste and adjust seasoning if needed.

Step 5: Chill and Serve
You can serve this salad immediately, but for even better flavor, let it chill in the refrigerator for 30 minutes. This gives the ingredients time to mingle and intensify in taste.

Recipe Variations and Possible Substitutions

This salad is wonderfully flexible. If you’re out of spinach, arugula or baby kale make excellent replacements. You can also swap feta for goat cheese or even blue cheese for a bolder flavor.

For a nut-free version, skip the walnuts or replace them with roasted seeds like sunflower or pumpkin. Want more protein? Add grilled chicken, chickpeas, or even leftover salmon for a heartier meal.

You can also experiment with different pasta shapes or go gluten-free by using chickpea or lentil-based pasta. Fresh herbs like basil or parsley can elevate the salad even further, adding bursts of color and aroma.

Serving and Pairing Suggestions

Spinach Pasta Salad with Feta and Cranberries shines as a standalone dish, but it pairs exceptionally well with a variety of mains. I often serve it alongside grilled chicken or baked salmon, especially during the warmer months. The tart cranberries and creamy feta create a delicious contrast when served next to smoky or charred proteins.

For something more casual, it goes great with sandwiches or wraps—try it with a turkey and avocado panini or a veggie hummus wrap. It can even join a brunch table, adding a savory-sweet balance to richer dishes like quiches or breakfast casseroles.

If you’re hosting, consider adding a crisp white wine or a sparkling lemonade to round out the meal. This salad adds color, flavor, and texture to any spread, making it a favorite for entertaining.

Storage and Reheating Tips

This pasta salad stores beautifully. Simply place any leftovers in an airtight container and keep them refrigerated for up to 3 days. The flavors continue to develop, often tasting even better the next day.

If you plan to store it ahead of time, keep the dressing separate and toss just before serving to preserve the freshness of the spinach. For packed lunches or potlucks, portion it into individual containers.

No reheating is needed for this dish. It’s best enjoyed cold or at room temperature. If you’re adding a protein like chicken, that can be warmed separately if desired.

Frequently Asked Questions

How do I keep the spinach from wilting?

To keep spinach fresh, wait to mix it with the pasta and dressing until right before serving. You can also store the salad components separately and assemble just before eating.

Can I make this pasta salad ahead of time?

Yes! You can prepare all the ingredients a day in advance. Store them separately, especially the dressing, and combine everything before serving.

Is this salad suitable for vegetarians?

Absolutely. The ingredients are all vegetarian-friendly. If you’re using store-bought feta, just double-check the label to ensure it’s made with vegetarian rennet.

What other dressings work well with this salad?

A balsamic vinaigrette or lemon-honey dressing also complements the flavors beautifully. You could even try a creamy yogurt-based dressing for a different twist.

Can I use frozen spinach instead of fresh?

Fresh spinach is recommended for the best texture and flavor. If you must use frozen, thaw and squeeze it thoroughly to remove excess moisture before adding it to the salad.

Related Recipe You’ll Like

If you loved this Spinach Pasta Salad with Feta and Cranberries, there’s a good chance you’ll enjoy trying more creative and comforting pasta dishes from my collection. For something creamy and indulgent, give this Stovetop Creamy Ground Beef Pasta a try. It’s rich, hearty, and incredibly satisfying.

Another excellent companion to this salad is the Creamy Beef and Shells, which brings a cozy, nostalgic vibe to your dinner table. If you’re in the mood for something more elegant, the Cheesesteak Tortellini in Rich Provolone Sauce offers bold flavors in a surprisingly easy one-pan format.

These recipes, like the spinach pasta salad, are made for real life: simple, flavorful, and always satisfying.

Save and Share This Recipe for Later

If you made and loved this salad, don’t forget to save it for later! Pin it to your favorite Pinterest board so it’s easy to find next time you’re planning meals. You can also share it on Facebook or Instagram and tag friends who would enjoy it. Every save or share helps more people discover and enjoy recipes that make everyday meals a little more delicious.

Save this recipe on: