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

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


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.


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


Preheat oven to 375°F (190°C).
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.
Spread sliced almonds on a baking sheet and toast in the oven until lightly golden, about 5-7 minutes, then set aside to cool.
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.
Peel and grate carrots. Add to the bowl with the dressing.
Drain pasta and rinse under cold water to cool; add to the bowl with dressing and carrots.
Add baby spinach and dried cranberries to the bowl and toss to combine the pasta salad.
To serve, divide pasta salad among plates or bowls; top with crumbled feta cheese and toasted almonds. Enjoy!

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