Description
This vibrant Raspberry Spinach Pasta Salad with Feta is a refreshing and delightful dish perfect for summer gatherings. Bursting with flavors from fresh raspberries, tender spinach, and tangy feta, it’s a light side that will elevate any meal.
Ingredients
- Fusilli, rotini, or orecchiette pasta
- Fresh raspberries
- Baby spinach
- Feta cheese
- Red onion
- Pecans or walnuts (optional but recommended)
- Olive oil
- Red wine vinegar
- Honey or maple syrup
- Dijon mustard
- Salt
- Freshly ground black pepper
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to package directions until it's perfectly al dente. Drain the pasta thoroughly and rinse it under cold water to stop the cooking process and cool it down quickly. Set it aside to drain well.
- Prepare the Dressing: In a small bowl or jar, combine the olive oil, red wine vinegar, honey (or maple syrup), Dijon mustard, salt, and freshly ground black pepper. Whisk or shake until the dressing is fully emulsified. Taste and adjust seasonings as needed.
- Prep Your Fresh Ingredients: Gently wash the fresh raspberries and set them aside. Wash and dry the baby spinach. Thinly slice the red onion and soak in ice water if a milder flavor is preferred. Crumble the feta cheese if using a block. Toast the pecans or walnuts in a dry skillet if adding.
- Combine Everything: In a large mixing bowl, combine the cooled pasta, fresh spinach, sliced red onion, and crumbled feta cheese.
- Dress and Toss: Pour about two-thirds of the prepared dressing over the ingredients and gently toss everything together.
- Add Raspberries and Nuts: Gently fold in the fresh raspberries and toasted nuts, giving it one last gentle toss.
- Chill (Optional but Recommended): Cover the bowl and chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 10 mg
Keywords: Don't overcook your pasta; al dente is key. You can substitute baby arugula for spinach or use other berries like blueberries or strawberries. For cheese, goat cheese or mozzarella pearls can be used instead of feta. If making ahead, keep the dressing separate until serving.