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Pasta Salad with Feta, Almonds, Cranberries, Carrots & Spinach Recipe

Pasta Salad with Feta, Almonds, Cranberries, Carrots & Spinach recipe

Stashcook

This is a yummy pasta salad with crunchy almonds, sweet cranberries, fresh carrots, and leafy spinach. It has tasty feta cheese and a homemade dressing. It's a cold dish that's perfect for a picnic or lunch.

Ingredients

150 g baby spinach
3 medium carrots
150 g crumbled feta cheese
2 cloves garlic
1 small bunch chives
300 g fusilli pasta
150 g dried cranberries
2/3 cup sliced almonds
1/4 tsp black pepper
1 tbsp honey
1 tbsp Dijon mustard
3 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1/2 tsp salt

Method

1
Preheat oven to 375°F (190°C).
2
Fill a large pot with water, cover, and bring to a boil. Add salt and fusilli pasta, and cook until al dente, about 8-10 minutes.
3
Spread sliced almonds on a baking sheet and toast in the oven until lightly golden, about 5-7 minutes, then set aside to cool.
4
Peel and mince garlic. Finely chop chives. Place garlic, chives, olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper in a large bowl; whisk to combine the dressing.
5
Peel and grate carrots. Add to the bowl with the dressing.
6
Drain pasta and rinse under cold water to cool; add to the bowl with dressing and carrots.
7
Add baby spinach and dried cranberries to the bowl and toss to combine the pasta salad.
8
To serve, divide pasta salad among plates or bowls; top with crumbled feta cheese and toasted almonds. Enjoy!

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