Description
For the Salad:
12 oz cavatappi pasta, cooked and cooled
½ cup crumbled feta cheese
½ cup dried cranberries
½ cup cucumber, diced
¼ cup red onion, thinly sliced
¼ cup toasted walnuts, chopped
½ cup fresh parsley, chopped
For the White Wine Vinaigrette:
¼ cup olive oil
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
½ teaspoon honey
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon black pepper
Directions:
In a small bowl, whisk together olive oil, white wine vinegar, Dijon mustard, honey, oregano, salt, and black pepper to create the vinaigrette.
In a large bowl, combine cooked cavatappi pasta, feta cheese, cranberries, cucumber, red onion, walnuts, and parsley.
Drizzle the white wine vinaigrette over the salad and toss gently to combine.
Serve immediately or refrigerate for 30 minutes to enhance flavors.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Kcal: 340 kcal per serving
Servings: 4
Step-by-Step Guide
1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the cavatappi 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.
2. Toast the Walnuts: While the pasta cooks, place the chopped walnuts in a dry skillet over medium heat. Toast for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Set aside to cool.
3. Prepare the Vinaigrette: In a small bowl or jar, combine the olive oil, white wine vinegar, Dijon mustard, honey, dried oregano, salt, and black pepper. Whisk or shake vigorously until the mixture is fully emulsified.
4. Combine Salad Ingredients: In a large mixing bowl, add the cooled pasta, crumbled feta, dried cranberries, diced cucumber, thinly sliced red onion, cooled toasted walnuts, and chopped fresh parsley.
5. Assemble & Rest: Pour the prepared vinaigrette over the salad. Toss gently but thoroughly until all ingredients are evenly coated. For best results, cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Serving Suggestions
This versatile pasta salad is perfect as a standalone lunch or a vibrant side dish. For a light summer meal, serve it over a bed of fresh spinach or arugula. It pairs beautifully with grilled chicken, salmon, or lemon-herb shrimp for added protein. To make it a complete picnic or potluck offering, accompany it with crusty bread, fresh fruit, and a crisp white wine like Sauvignon Blanc.
How-to Summary
Quickly summarize the process: Cook and cool the pasta, toast the walnuts, whisk together a simple white wine vinaigrette, combine all ingredients in a large bowl, toss with the dressing, and chill before serving for optimal flavor.
Frequently Asked Questions
Can I make this salad ahead of time? Absolutely. This salad holds up very well. Prepare it up to a day in advance, store it covered in the refrigerator, and give it a good stir before serving. You may want to add an extra drizzle of olive oil if it seems dry.
What can I use instead of cavatappi? Any short pasta with good texture works well. Fusilli, farfalle (bow-tie), or rotini are excellent substitutes that will hold the dressing and mix-ins nicely.
How can I make this recipe vegetarian or vegan? It is naturally vegetarian. For a vegan version, omit the feta cheese or use a plant-based feta alternative, and ensure the honey is substituted with maple syrup or agave nectar.
My salad seems dry after chilling. What should I do? Pasta absorbs dressing over time. Simply whisk together a quick, small batch of the vinaigrette (or just olive oil, vinegar, salt, and pepper) and toss it into the salad just before serving to refresh it.
Can I add other ingredients? Definitely! This salad is very adaptable. Consider adding diced bell peppers, cherry tomatoes, chickpeas for extra protein, or swapping walnuts for pecans or almonds.
Common Mistakes to Avoid
Avoid adding the dressing to hot pasta, as it will absorb it all and become gummy. Always ensure the pasta is completely cooled. Do not skip toasting the walnuts; this step is crucial for deepening their flavor and adding crunch. Finally, do not overdress the salad initially; start with 3/4 of the dressing, toss, and add more if needed after chilling.
Conclusion
This Cavatappi Pasta Salad with its tangy white wine vinaigrette, salty feta, sweet cranberries, and crunchy walnuts is a guaranteed crowd-pleaser. It strikes the perfect balance of flavors and textures, is incredibly easy to prepare, and is adaptable to your preferences. Whether for a quick weeknight dinner, a meal prep lunch, or your next gathering, this recipe delivers freshness and satisfaction in every bite.
