Description
Bright, flavorful, and bursting with freshness, the Spinach and Strawberry Pasta Salad perfectly balances tender pasta, crisp spinach, and juicy strawberries. This colorful and nutritious salad features a tangy apple cider vinegar dressing and creamy plant-based feta, making it an ideal light meal or a refreshing side dish for any season.
Ingredients
Scale
Salad Ingredients
- 2 cups fresh spinach leaves, thoroughly rinsed and dried
- 1 cup ripe strawberries, hulled and sliced
- 2 cups cooked pasta (fusilli or penne), drained and cooled
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped walnuts (toasted optional)
- 1/2 cup crumbled plant-based feta cheese
- 2 tablespoons fresh basil leaves (optional)
Dressing Ingredients
- 3 tablespoons apple cider vinegar (natural)
- 4 tablespoons extra virgin olive oil
- 1 teaspoon honey (natural)
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta (fusilli or penne) and cook according to package directions until tender but firm. Drain well and rinse under cold water to stop the cooking process. Set aside to drain completely.
- Prepare the Fresh Ingredients: While pasta cooks, rinse and dry spinach leaves thoroughly. Hull and slice strawberries, thinly slice the red onion, chop the walnuts, and crumble the plant-based feta if not pre-crumbled.
- Make the Dressing: In a small bowl, whisk together apple cider vinegar (natural), extra virgin olive oil, honey (natural), salt, and black pepper until smooth and well combined. Adjust seasoning to taste.
- Combine Everything: In a large mixing bowl, gently toss the cooled pasta, spinach, sliced strawberries, red onion, and walnuts. Pour the dressing over the salad and toss again to coat evenly.
- Add Cheese and Basil: Fold in the crumbled plant-based feta and fresh basil leaves, if using. Give the salad one last gentle toss and it is ready to serve.
Notes
- Use fresh, ripe strawberries for maximum sweetness and juiciness.
- Cook pasta al dente to maintain a firm texture and avoid mushiness.
- Dry spinach thoroughly to prevent the salad from becoming watery; a salad spinner works well.
- Toast walnuts briefly to enhance their nutty flavor and add extra crunch.
- Chill the salad in the refrigerator for 20-30 minutes before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 7g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Spinach Strawberry Pasta Salad, plant-based feta, fresh salad, healthy pasta salad, vegan pasta salad, fruit and greens salad
