Raspberry Spinach Feta Pasta Salad (Print)

Refreshing pasta salad with sweet raspberries, tender spinach, and creamy feta in tangy vinaigrette.

# Ingredient List:

→ 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 Steps:

01 - Boil pasta in salted water until al dente. Drain and rinse under cold water to stop cooking and cool completely.
02 - Whisk together olive oil, lemon juice, vinegar, honey, Dijon mustard, salt, and pepper until emulsified and smooth.
03 - In a large bowl, toss cooled pasta with spinach, red onion, cucumber, and half the raspberries.
04 - Pour vinaigrette over salad mixture and gently fold to coat evenly without crushing raspberries.
05 - Scatter crumbled feta, remaining fresh raspberries, and toasted nuts over the top.
06 - Serve immediately or refrigerate up to 2 hours before serving for best texture.

# Expert Suggestions:

01 -
  • The raspberries burst with juice while the feta brings just the right salty creaminess
  • It comes together in under 30 minutes but tastes like you spent much longer
  • The colors alone make people excited before they even take a bite
02 -
  • Rinse the pasta thoroughly under cold water or it will continue cooking and become mushy in the salad
  • Wait until the last moment to add the feta and remaining raspberries so they don't get crushed during tossing
  • The dressing might seem thick but that's exactly what prevents it from pooling at the bottom of the bowl
03 -
  • Toast the nuts in a dry pan over medium heat for 3 to 4 minutes until fragrant, watching carefully so they don't burn
  • Let the dressed salad sit for 15 minutes before serving so the flavors have time to meld and the spinach softens slightly

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