Description
A vibrant and refreshing salad of tender rotini pasta, crisp fresh spinach, tangy feta, and sweet-tart dried cranberries, perfect for lunch or side dishes. This Mediterranean-inspired salad offers a balanced flavor profile with a zesty lemon dressing and a medley of textures.
Ingredients
4 cups washed fresh spinach (stems removed)
2 cups rotini pasta
1 cup crumbled feta cheese
½ cup dried cranberries (unsweetened, if possible)
¼ cup extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
Salt to taste
Freshly ground black pepper to taste
Instructions
Boil 2 cups of water per cup of rotini pasta and add a pinch of salt. Cook until al dente (8–10 minutes), drain, and rinse under cold water. Let cool completely on a sheet pan.
While the pasta cools, trim and rinse the spinach. Pat dry with paper towels and allow to air-dry on a clean kitchen towel for 5 minutes.
In a small bowl, whisk together the olive oil and lemon juice to create the dressing. Add salt and pepper to taste.
In a large bowl, combine cooled pasta, dried spinach, crumbled feta, and dried cranberries. Pour the dressing over the salad and toss to coat evenly.
Notes
For vegan version, substitute feta with a crumbled vegan cheese alternative.
Use olive oil to maintain authenticity and a rich flavor profile.
Store leftovers chilled in an airtight container for up to 2 days.