Spinach pasta salad with feta and cranberries

Here’s a simple and delicious Spinach Pasta Salad with Feta and Cranberries recipe:

Ingredients:

• 8 oz (about 2 cups) cooked pasta (penne, bowtie, or rotini work well)
• 4 cups fresh baby spinach
• 1/2 cup crumbled feta cheese
• 1/3 cup dried cranberries
• 1/4 cup red onion, thinly sliced
• 1/4 cup chopped walnuts or pecans (optional, for crunch)

Dressing:

• 3 tbsp olive oil
• 1 tbsp balsamic vinegar (or red wine vinegar)
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package instructions. Drain, rinse under cold water, and let it cool.
2. In a large bowl, combine the cooled pasta, spinach, feta, cranberries, red onion, and nuts if using.
3. In a small bowl or jar, whisk together the dressing ingredients until well combined.
4. Pour the dressing over the salad and toss to coat evenly.
5. Chill for 15–30 minutes before serving, or serve immediately.

Would you like a version that’s vegan, gluten-free, or high-protein?