Description
For the Salad:
8 oz farfalle (bowtie) pasta
½ cup ricotta cheese
⅓ cup dried cranberries
¼ cup chopped walnuts (optional)
½ cup baby spinach, chopped
¼ cup crumbled feta cheese
2 tablespoons fresh parsley, chopped
For the Citrus Vinaigrette:
Zest and juice of 1 orange
1 tablespoon lemon juice
2 tablespoons olive oil
1 teaspoon honey
½ teaspoon Dijon mustard
Salt and black pepper to taste
Directions:
Cook the farfalle pasta according to package instructions. Drain and rinse under cold water to cool.
In a large bowl, combine the cooled pasta, ricotta cheese, dried cranberries, walnuts, baby spinach, and feta cheese.
In a small bowl, whisk together the orange zest, orange juice, lemon juice, olive oil, honey, Dijon mustard, salt, and black pepper until well combined.
Drizzle the citrus vinaigrette over the pasta salad and toss gently to coat.
Garnish with fresh parsley and serve chilled or at room temperature.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Kcal: 320 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, bring a large pot of salted water to a rolling boil. Add the farfalle pasta and cook according to the package directions for al dente texture. Once cooked, drain the pasta in a colander and immediately rinse it under cold running water. This stops the cooking process and cools the pasta completely, which is essential for a pasta salad. Shake the colander well to remove excess water.
While the pasta cools, prepare your vinaigrette. In a small bowl, zest the entire orange first, then juice it. Add the fresh lemon juice, olive oil, honey, and Dijon mustard. Whisk vigorously until the mixture is fully emulsified—this means the oil and juices are completely combined and slightly thickened. Season with salt and black pepper to taste.
In your large mixing bowl, combine the cooled pasta, ricotta cheese, dried cranberries, chopped walnuts, chopped baby spinach, and crumbled feta. Pour the prepared citrus vinaigrette over the top. Using a large spoon or spatula, gently toss everything together until the pasta and ingredients are evenly coated with the dressing and ricotta. Finish by folding in the chopped fresh parsley.
Serving Suggestions
This versatile salad is perfect for picnics, potlucks, or a quick lunch. For a complete meal, serve it alongside grilled chicken, salmon, or shrimp. To make it a more substantial vegetarian offering, add a can of rinsed chickpeas or white beans. For presentation, serve it on a bed of additional baby spinach or arugula. Garnish with extra crumbled feta, a few whole cranberries, and a sprinkle of parsley for a beautiful, colorful finish.
How-to Summary
Cook and cool farfalle pasta. Whisk together orange zest, juice, lemon juice, oil, honey, mustard, salt, and pepper for the vinaigrette. In a large bowl, combine pasta with ricotta, cranberries, walnuts, spinach, and feta. Toss with the dressing and parsley. Serve chilled.
Frequently Asked Questions
Can I make this pasta salad ahead of time? Yes, it’s an excellent make-ahead dish. Prepare it up to a day in advance, store it covered in the refrigerator, and give it a good stir before serving. The flavors meld beautifully overnight.
What’s a good substitute for ricotta cheese? Fresh goat cheese (chèvre) or a creamy feta would be excellent substitutes. For a dairy-free option, try a plain, unsweetened vegan cream cheese.
My pasta salad seems dry after chilling. What can I do? Pasta absorbs dressing over time. Simply whisk together a tablespoon each of orange juice and olive oil, then stir it gently into the salad before serving to refresh it.
Can I use a different type of pasta? Absolutely. Any short pasta with good nooks for holding dressing works well, such as penne, rotini, or fusilli.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Note that the spinach will wilt, but the salad will still taste delicious.
Common Mistakes to Avoid
Avoid overcooking the pasta; aim for al dente so it holds its shape in the salad. Do not skip rinsing the pasta under cold water, as this prevents it from becoming gummy and sticking together. Ensure the pasta is completely cool before adding the other ingredients, especially the spinach, to prevent wilting. Finally, do not add the vinaigrette to warm pasta, as it will absorb it too quickly and the salad will be dry.
Conclusion
This Farfalle Pasta Salad with Citrus Vinaigrette is a celebration of bright, fresh flavors and satisfying textures. It comes together in just 20 minutes, making it an ideal choice for busy weeknights or effortless entertaining. The combination of creamy ricotta, tangy feta, sweet cranberries, and crunchy walnuts, all brought together by the vibrant citrus dressing, is truly irresistible. Give this simple recipe a try for a dish that is as delightful to eat as it is easy to make.
