Raspberry Spinach Feta Pasta (Printable)
Fresh pasta salad with raspberries, spinach, feta, and tangy vinaigrette
# What You'll Need:
→ Pasta
01 - 7 oz short pasta (fusilli, penne, or farfalle)
02 - 1 tsp 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 tbsp extra virgin olive oil
10 - 2 tbsp fresh lemon juice
11 - 1 tbsp raspberry vinegar or red wine vinegar
12 - 1 tsp honey or maple syrup
13 - 1 tsp Dijon mustard
14 - Salt and black pepper to taste
# Directions:
01 - Boil pasta in salted water until al dente per package directions. Drain thoroughly and rinse under cold running water to stop cooking and cool completely.
02 - Whisk together olive oil, lemon juice, vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until emulsified and smooth.
03 - Place cooled pasta, baby spinach, sliced red onion, diced cucumber, and half the raspberries in a large serving bowl.
04 - Drizzle vinaigrette evenly over salad and toss gently to coat all ingredients without damaging the raspberries.
05 - Sprinkle crumbled feta, remaining raspberries, and toasted nuts over the top.
06 - Serve immediately or refrigerate up to 2 hours before serving.
# Expert Advice:
01 -
- The vinaigrette comes together in seconds but tastes like something from a fancy restaurant
- Its that rare salad that actually gets better after the flavors mingle for a bit
02 -
- Rinse the pasta thoroughly or the residual heat will wilt the spinach immediately
- Wait until the last minute to add all the raspberries so they stay intact
03 -
- Use a salad spinner to dry spinach thoroughly, or the dressing slides right off
- Let the dressed salad sit for five minutes before serving to let flavors meld