Stashcook: Meal Planner & Recipe Keeper

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

Name: Pasta Salad with Feta, Almonds, Cranberries, Carrots & Spinach
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
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

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

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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