Spinach, Feta & Cranberry Pasta Salad

Spinach, Feta & Cranberry Pasta Salad

Ingredients (serves 3–4)

Salad

• 2 cups penne pasta (or any short pasta)

• 2–3 cups fresh baby spinach

• 1 cup cucumber, diced

• ¼ cup red onion, thinly sliced

• ½ cup dried cranberries

• ½ cup feta cheese, crumbled

• ¼ cup walnuts, roughly chopped

• Zest of ½ lemon (optional but recommended)

Dressing

• 3 tbsp olive oil

• 1½ tbsp lemon juice (or red wine vinegar)

• 1 tsp Dijon mustard (optional)

• ½ tsp dried oregano or Italian seasoning

• Salt and black pepper, to taste

---

Instructions

1. Cook the pasta
   Boil pasta in salted water until al dente. Drain and let cool slightly.

2. Prepare the dressing
   In a small bowl, whisk together olive oil, lemon juice, mustard, oregano, salt, and pepper.

3. Assemble the salad
   In a large bowl, combine pasta, spinach, cucumber, red onion, cranberries, and walnuts.

4. Dress & toss
   Pour the dressing over the salad and toss gently so everything is coated.

5. Finish
   Sprinkle feta cheese and lemon zest on top. Add extra pepper if you like.

6. Serve
   Serve immediately or chill for 20–30 minutes for more flavor.