Feta & Cranberry Fusilli Salad with Lemon Vinaigrette

There’s something truly special about a dish that balances flavors so perfectly—creamy, tangy feta, sweet dried cranberries, crunchy walnuts, and a bright lemon vinaigrette that ties it all together! If you’re looking for a light yet satisfying pasta salad that’s easy to whip up, this Feta & Cranberry Fusilli Salad with Lemon Vinaigrette is the answer.

This salad is an ideal side dish, a refreshing lunch, or even a quick meal prep option. Plus, it’s packed with flavor, texture, and wholesome ingredients that will leave you feeling great.

Let’s dive into what makes this salad a must-try!

Why You’ll Love This Recipe

• Quick & Easy – Ready in just 20 minutes with minimal prep.
• Incredibly Flavorful – A perfect mix of tangy, sweet, and savory.
• Versatile & Customizable – Add proteins, swap greens, or switch up the dressing.
• Great for Meal Prep – Tastes even better after marinating in the fridge!

What Does This Salad Taste Like?

Imagine a perfect bite—al dente fusilli coated in a zesty lemon vinaigrette, the creamy saltiness of feta, bursts of sweetness from dried cranberries, and just the right amount of crunch from toasted walnuts. The baby spinach adds a refreshing, slightly earthy contrast, making each forkful an exciting blend of textures and flavors.

Ingredients You’ll Need

For the Salad:

• 8 oz fusilli pasta – The perfect spiral shape to hold the vinaigrette.
• 1 cup feta cheese, crumbled – Adds a creamy, tangy contrast.
• 1/2 cup dried cranberries – Brings a pop of sweetness.
• 1/2 cup baby spinach, chopped – Adds freshness and a slight crunch.
• 1/4 cup red onion, finely diced – For a sharp, slightly sweet bite.
• 1/4 cup toasted walnuts, chopped – A nutty crunch to complement the other textures.

For the Lemon Vinaigrette:

• 3 tablespoons extra virgin olive oil – A rich, smooth base.
• 2 tablespoons lemon juice (freshly squeezed) – The bright, citrusy kick.
• 1 teaspoon honey – A hint of natural sweetness.
• 1 teaspoon Dijon mustard – Adds depth and a touch of sharpness.
• 1/2 teaspoon garlic powder – For a subtle, savory punch.
• Salt and black pepper, to taste – To bring all the flavors together.

Kitchen Tools You’ll Need

• A large pot for boiling pasta
• A strainer
• A large mixing bowl
• A small bowl for the vinaigrette
• A whisk or fork for mixing

Ingredient Substitutions & Additions

Want to mix things up? Here are a few ideas:

• Swap the pasta – Use whole wheat, gluten-free, or even orzo for a different twist.
• Try a different cheese – Goat cheese or blue cheese work beautifully here.
• Add a protein – Grilled chicken, chickpeas, or salmon turn this into a full meal.
• Use different greens – Arugula or kale would work well instead of spinach.
• Make it nut-free – Swap walnuts for sunflower seeds or leave them out entirely.

How to Make Feta & Cranberry Fusilli Salad with Lemon Vinaigrette

Step 1: Cook the Pasta

Cook the fusilli pasta according to the package instructions until it reaches a perfect al dente texture. Drain it and rinse under cold water to cool it down quickly.

Step 2: Prep the Ingredients

While the pasta is cooling, chop the spinach, dice the red onion, and toast the walnuts if they aren’t pre-toasted.

Step 3: Mix the Salad

In a large mixing bowl, combine the cooled pasta, crumbled feta, dried cranberries, chopped spinach, diced red onion, and toasted walnuts.

Step 4: Make the Lemon Vinaigrette

In a small bowl, whisk together the olive oil, fresh lemon juice, honey, Dijon mustard, garlic powder, salt, and black pepper until well combined.

Step 5: Dress & Toss

Drizzle the lemon vinaigrette over the salad and toss everything gently to combine, ensuring all the ingredients are coated evenly.

Step 6: Serve & Enjoy

You can serve this salad immediately, but if you have the time, refrigerate it for about 15 minutes to allow the flavors to meld together. Enjoy!

What to Serve with This Pasta Salad

This salad is fantastic on its own, but here are a few pairings that take it to the next level:

• Grilled chicken or shrimp – Adds protein for a heartier meal.
• Crusty bread or garlic toast – To soak up any leftover vinaigrette.
• A fresh soup – Such as a light tomato or vegetable soup.
• A crisp white wine – Like Sauvignon Blanc or Pinot Grigio.

Pro Tips for the Best Salad

• Use fresh lemon juice – The bottled stuff won’t have the same bright flavor.
• Toast the walnuts – It enhances their natural sweetness and crunch.
• Let it sit before serving – 15 minutes in the fridge makes a huge difference in flavor!
• Don’t overcook the pasta – Al dente is key for the best texture.

Storage Instructions

• Refrigeration: Store leftovers in an airtight container for up to 3 days. The flavors will deepen over time!
• Make-Ahead Tip: You can cook the pasta and prepare the dressing ahead of time. Store them separately and toss together just before serving for the freshest taste.
• Avoid Freezing: This salad doesn’t freeze well due to the fresh ingredients and dressing.

Frequently Asked Questions

Can I make this salad ahead of time?

Yes! You can prepare it up to a day in advance. Just store the dressing separately and mix it in before serving for the best texture.

Can I use fresh cranberries instead of dried?

Dried cranberries provide sweetness, but fresh cranberries can work if you chop them finely and add a bit of honey to balance their tartness.

What other nuts can I use?

Pecans, almonds, or pine nuts are great alternatives to walnuts.

Can I use bottled lemon juice?

Fresh lemon juice is highly recommended for the best flavor, but bottled can work in a pinch.

Final Thoughts

This Feta & Cranberry Fusilli Salad with Lemon Vinaigrette is the perfect combination of fresh, tangy, sweet, and savory flavors. Whether you’re looking for an easy weekday lunch, a side dish for a gathering, or a meal-prep staple, this salad delivers every time.

Give it a try and let me know how it turns out! I’d love to see your creations—tag me on Pinterest or leave a review below. Happy cooking!

More Delicious Recipes to Try:

🥗 Feta & Cranberry Orzo with Lemon Vinaigrette
🍝 Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
🌾 Feta & Cranberry Barley Salad with Lemon Vinaigrette

Nutritional Information (Per Serving):

• Calories: 320
• Carbohydrates: 38g
• Protein: 8g
• Fat: 15g
• Fiber: 3g

Enjoy your fresh, vibrant pasta salad! 🥗✨

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