Raspberry Spinach Feta Pasta Salad (Print View)

Refreshing pasta salad with sweet raspberries, spinach, feta, and tangy vinaigrette—ready in 25 minutes.

# 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

# Method:

01 - Boil pasta in salted water according to package directions 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 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 vinaigrette over salad and toss gently until evenly distributed.
05 - Scatter crumbled feta, remaining raspberries, and toasted nuts over the top.
06 - Serve immediately or refrigerate up to 2 hours before serving for best texture.

# Insider Tips:

01 -
  • The dressing comes together in seconds but tastes like something from a fancy restaurant
  • It's that rare dish that looks impressive but requires zero actual cooking skill
  • Raspberries hold up surprisingly well and don't turn to mush like you might expect
02 -
  • The salad needs at least 15 minutes for flavors to meld, but don't chill longer than 2 hours or raspberries get sad
  • Don't dress the entire salad if you're planning leftovers—keep dressing separate
  • Add nuts right before serving so they stay perfectly crunchy
03 -
  • If your raspberries are very tart, add an extra half teaspoon of honey to the dressing
  • Toast raw nuts in a dry skillet for 3 minutes before adding—this one step transforms the whole dish

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