Raspberry Spinach Feta Pasta Salad (Printer-Friendly)

Vibrant summer 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

# 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 and cool the pasta.
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, red onion, cucumber, and half the raspberries in a large salad bowl.
04 - Pour the vinaigrette over the salad and toss gently to coat all ingredients evenly without crushing the raspberries.
05 - Scatter crumbled feta cheese, remaining fresh raspberries, and toasted nuts over the top.
06 - Serve immediately or refrigerate for up to 2 hours before serving for optimal freshness.

# Expert Advice:

01 -
  • The raspberries add a burst of sweetness that balances the tangy feta perfectly
  • It comes together in under 30 minutes but tastes like something from a fancy bistro
  • You can make it ahead and it actually gets better as the flavors mingle
02 -
  • Rinse the pasta with cold water immediately after draining or it will keep cooking and turn mushy
  • Add the dressing right before serving to keep the spinach vibrant and crisp
  • The raspberries work best when they are at room temperature, not straight from the fridge
03 -
  • Toast the nuts in a dry pan over medium heat until fragrant, watching closely so they do not burn
  • Let the dressing sit for 10 minutes before using to let the flavors deepen and meld together

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