Raspberry Spinach Feta Pasta Salad (Printable Version)
Vibrant summer pasta salad with fresh raspberries, spinach, and feta in a tangy vinaigrette.
# What You Need:
→ Pasta
01 - 7 oz short pasta such as 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
→ 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
# How to Make It:
01 - Boil pasta in salted water according to package directions until al dente. Drain thoroughly and rinse under cold running water to stop cooking process and cool completely.
02 - Whisk together olive oil, lemon juice, vinegar, honey, Dijon mustard, salt, and pepper in small bowl until emulsified and smooth.
03 - Place cooled pasta, baby spinach, sliced red onion, diced cucumber, and half the raspberries in large serving bowl.
04 - Drizzle prepared vinaigrette over salad mixture. Toss gently with salad utensils until evenly coated.
05 - Sprinkle crumbled feta cheese, remaining fresh raspberries, and toasted nuts over dressed salad.
06 - Serve immediately or refrigerate up to 2 hours before serving for optimal texture.
# Expert Tips:
01 -
- The raspberries burst in your mouth and their juices mix with the dressing to create something magical
- It comes together in under 30 minutes but looks like you spent way more time on it
02 -
- Rinse the pasta thoroughly or the starch will make everything clump together
- Add the dressing right before serving or the spinach will get soggy within an hour
03 -
- Pat those raspberries dry with paper towels so they do not dilute your dressing
- Toast the nuts while the pasta boils to save time and maximize flavor