Raspberry Spinach Feta Pasta Salad (Print Version)

Fresh spinach, sweet raspberries, and creamy feta tossed with pasta in tangy vinaigrette. A vibrant summer dish ready in 25 minutes.

# What You 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

# Preparation Steps:

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 completely.
02 - In a small mixing bowl, whisk together olive oil, lemon juice, vinegar, honey or syrup, Dijon mustard, salt, and pepper until emulsified and smooth.
03 - In a large serving bowl, toss together cooled pasta, baby spinach, sliced red onion, diced cucumber, and half the fresh raspberries.
04 - Pour the vinaigrette evenly over the pasta mixture. Gently fold to coat all ingredients without crushing the raspberries.
05 - Scatter crumbled feta cheese, remaining raspberries, and toasted nuts over the top. Serve immediately or refrigerate up to 2 hours before serving.

# Expert Advice:

01 -
  • The raspberry vinaigrette transforms plain pasta into something elegant without any fancy techniques
  • You can prepare everything ahead and toss it together right before serving
  • It hits that perfect sweet and savory balance that keeps people coming back for seconds
02 -
  • Rinse the pasta thoroughly under cold water to stop cooking and prevent sticking
  • Add dressing just before serving to keep spinach fresh and vibrant
  • The raspberries will release some juice, creating a lovely pink hue over time
03 -
  • Toast the nuts in a dry pan for 3 minutes until fragrant, watching carefully so they do not burn
  • Gently toss half the raspberries into the salad to prevent them from completely breaking down

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