Raspberry Spinach Feta Pasta Salad (Printable)
Light and vibrant pasta salad with fresh raspberries, spinach, and feta in tangy vinaigrette.
# What You'll Need:
→ Pasta
01 - 7 oz short pasta (fusilli, penne, or farfalle)
02 - 1 teaspoon salt for boiling water
→ Vegetables & Fruit
03 - 3.5 oz baby spinach, washed and dried
04 - 4.5 oz fresh raspberries
05 - 1 small red onion, thinly sliced
06 - 1 small cucumber, diced
→ Cheese & Nuts
07 - 3.5 oz feta cheese, crumbled
08 - 1 oz toasted walnuts or pecans, roughly chopped (optional)
→ Dressing
09 - 3 tablespoons extra virgin olive oil
10 - 2 tablespoons fresh lemon juice
11 - 1 tablespoon raspberry vinegar or red wine vinegar
12 - 1 teaspoon honey or maple syrup
13 - 1 teaspoon Dijon mustard
14 - Salt and black pepper to taste
# Directions:
01 - Boil pasta in salted water until al dente. Drain and rinse under cold water to stop cooking and cool completely.
02 - Whisk together olive oil, lemon juice, vinegar, honey, Dijon mustard, salt, and pepper until emulsified and smooth.
03 - Toss cooled pasta with spinach, red onion, cucumber, and half the raspberries in a large bowl.
04 - Drizzle vinaigrette over the pasta mixture. Gently toss to coat all ingredients evenly.
05 - Sprinkle crumbled feta, remaining raspberries, and toasted nuts over the top.
06 - Serve immediately or refrigerate up to 2 hours before serving for optimal texture.
# Expert Tips:
01 -
- The raspberries add this burst of brightness that makes every forkful feel like discovering something new
- It comes together in under 30 minutes but tastes like you spent way more time on it
02 -
- Rinse the pasta really thoroughly or the residual heat will wilt the spinach immediately
- Wait until just before serving to add the final raspberries so they keep their shape
03 -
- Spin the spinach in a salad spinner to remove excess water so the dressing clings better
- Taste the dressing before adding it since feta brings its own saltiness