Description
For the Salad:
12 oz bowtie (farfalle) pasta, cooked and cooled
½ cup ricotta cheese
½ cup dried cranberries
½ cup baby spinach, chopped
¼ cup toasted walnuts, chopped
¼ cup red onion, thinly sliced
½ cup feta cheese, crumbled (optional)
For the Lemon Herb Dressing:
¼ cup olive oil
2 tablespoons lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
¼ teaspoon black pepper
Directions:
In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, oregano, basil, salt, and black pepper to make the dressing.
In a large bowl, combine the cooked bowtie pasta, ricotta cheese, cranberries, spinach, walnuts, and red onion.
Drizzle the lemon herb dressing over the salad and toss gently to combine.
Top with crumbled feta cheese if using, and serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Kcal: 380 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package directions until al dente. Drain and rinse under cold water to stop the cooking process. Let it cool completely.
- Toast the Walnuts: While the pasta cooks, place chopped walnuts in a dry skillet over medium heat. Toast for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat immediately to prevent burning.
- Prepare the Dressing: In a small bowl, combine the olive oil, fresh lemon juice, lemon zest, Dijon mustard, dried oregano, dried basil, salt, and black pepper. Whisk vigorously until the mixture is fully emulsified.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled pasta, ricotta cheese, dried cranberries, chopped baby spinach, toasted walnuts, and thinly sliced red onion.
- Assemble and Toss: Drizzle the prepared lemon herb dressing over the pasta mixture. Using a large spoon or salad tongs, gently toss everything together until evenly coated.
- Final Touches: Gently fold in the crumbled feta cheese (if using). For best flavor, cover and refrigerate for at least 30 minutes before serving.
Serving Suggestions
This versatile pasta salad pairs beautifully with various dishes. For a light summer lunch, serve it alongside grilled chicken or shrimp. It makes an excellent potluck or picnic dish. For a heartier meal, add a protein like chickpeas or shredded rotisserie chicken directly into the salad. Garnish with extra fresh herbs like parsley or basil just before serving for a vibrant touch.
How-to Summary
Cook and cool bowtie pasta. Whisk dressing ingredients. Combine pasta, ricotta, cranberries, spinach, toasted walnuts, and onion in a bowl. Toss with dressing. Fold in optional feta. Chill before serving.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, you can prepare it up to 24 hours in advance. Store it covered in the refrigerator. If it seems dry after chilling, add a small splash of olive oil and lemon juice before serving.
What are good substitutes for ricotta cheese? Fresh goat cheese (chèvre), small-curd cottage cheese, or even a creamy burrata would work well. For a dairy-free option, try mashed avocado.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb the dressing, so the texture will become softer.
Can I use a different type of pasta? Absolutely. Penne, fusilli, or rotini are excellent choices as their shapes hold dressing well. Ensure you cook any substitute to al dente.
Is there a way to make the dressing creamier? For a creamier dressing, add one tablespoon of mayonnaise or Greek yogurt to the dressing mixture and whisk until smooth.
Common Mistakes to Avoid
- Overcooking the Pasta: Mushy pasta will ruin the salad’s texture. Always cook to al dente and cool it quickly.
- Skipping the Toasting Step: Toasting the walnuts is crucial for deepening their flavor and adding a necessary crunch.
- Adding Dressing to Hot Pasta: This causes the pasta to absorb too much dressing and become soggy. Always ensure the pasta is completely cooled.
- Not Tossing Gently: Aggressive mixing can break the pasta and bruise the spinach. Fold ingredients together carefully.
Conclusion
This Lemon Herb Pasta Salad with Cranberries and Walnuts is a perfect balance of creamy, tangy, sweet, and crunchy. Its straightforward preparation and make-ahead convenience make it an ideal choice for busy weeknights or special gatherings. By following the step-by-step guide and avoiding common pitfalls, you can create a consistently delicious dish that is sure to impress. Enjoy this vibrant and flavorful addition to your recipe collection.
