Ingredients

(Serves 4-6)

For the Salad

8 oz (225g) pasta (penne, bowtie, or rotini work well)

3 cups fresh baby spinach, roughly chopped

½ cup dried cranberries

½ cup crumbled feta cheese

¼ cup (30g) chopped walnuts or pecans (toasted for extra flavor)

¼ small red onion, thinly sliced

For the Dressing

3 tbsp extra virgin olive oil

2 tbsp balsamic vinegar

1 tbsp honey or maple syrup

1 tsp Dijon mustard

½ tsp salt

¼ tsp black pepper

½ tsp garlic powder (optional, for extra flavor)

 

Instructions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.

2. Cook the pasta according to package instructions until al dente.

3. Drain, rinse with cold water to stop cooking, and let cool.

Step 2: Make the Dressing

4. In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, pepper, and garlic powder until well combined.

Step 3: Assemble the Salad

5. In a large mixing bowl, combine cooled pasta, spinach, dried cranberries, red onion, and nuts.

6. Drizzle with the dressing and toss gently to coat.

7. Add crumbled feta cheese and mix lightly.

Step 4: Serve

8. Serve immediately or chill in the fridge for 30 minutes to let the flavors meld.