Description
For the Salad
8 oz whole wheat spaghetti
1/2 cup ricotta cheese
1/3 cup dried cranberries
1/4 cup toasted almonds, sliced
1/4 cup fresh basil, chopped
1/4 cup red onion, thinly sliced
Salt and black pepper, to taste
For the Lemon Vinaigrette
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon honey
1 teaspoon Dijon mustard
Salt and black pepper, to taste
Directions
Cook whole wheat spaghetti according to package instructions until al dente. Drain and rinse under cold water.
In a small bowl, whisk together olive oil, lemon juice, lemon zest, honey, Dijon mustard, salt, and black pepper.
In a large mixing bowl, combine cooked spaghetti, ricotta cheese, cranberries, toasted almonds, basil, and red onion.
Drizzle the lemon vinaigrette over the salad and toss gently to combine.
Taste and adjust seasoning with more salt, pepper, or honey as needed.
Serve immediately or refrigerate for 20 minutes to allow the flavors to meld.
Prep Time: 10 minutes, Cooking Time: 10 minutes, Total Time: 20 minutes, Kcal: 350 per serving, Servings: 4
Step-by-Step Guide
1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the whole wheat spaghetti and cook according to package directions until al dente. Drain and immediately rinse under cold running water to stop the cooking and cool the pasta completely.
2. Make the Vinaigrette: In a small bowl or jar, combine the extra virgin olive oil, fresh lemon juice, lemon zest, honey, and Dijon mustard. Whisk or shake vigorously until the mixture is fully emulsified. Season with salt and black pepper to taste.
3. Toast the Almonds: If your almonds are not pre-toasted, place them in a dry skillet over medium heat. Cook for 3-5 minutes, shaking the pan frequently, until they are fragrant and lightly golden. Let them cool before adding to the salad.
4. Assemble the Salad: In a large serving bowl, combine the cooled spaghetti, ricotta cheese, dried cranberries, toasted almonds, chopped fresh basil, and thinly sliced red onion.
5. Dress and Toss: Drizzle the prepared lemon vinaigrette over the salad ingredients. Using salad tongs or two large forks, gently toss everything together until the pasta is evenly coated and the ricotta is distributed in creamy little pockets.
6. Final Seasoning: Taste the salad and adjust the seasoning with more salt, pepper, or a tiny extra drizzle of honey if desired.
Serving Suggestions
This versatile salad works beautifully as a light main course for lunch or a substantial side dish. For a complete meal, serve it alongside grilled chicken, salmon, or shrimp. To make it a more elegant appetizer, consider serving smaller portions in lettuce cups or endive spears. For a picnic or potluck, transport the dressing separately and toss just before serving to keep the pasta from absorbing all the dressing and becoming dry.
How-to Summary
Cook and cool whole wheat spaghetti. Whisk together olive oil, lemon juice, zest, honey, and Dijon for the vinaigrette. In a large bowl, combine the pasta with ricotta, cranberries, toasted almonds, basil, and red onion. Drizzle with the dressing, toss gently, season to taste, and serve chilled.
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. Add a small splash of water or lemon juice when ready to serve to refresh the consistency.
What can I use instead of ricotta cheese? Fresh goat cheese (chèvre) or crumbled feta are excellent substitutes that will add a similar creamy yet tangy element.
Is there a substitute for whole wheat spaghetti? Absolutely. Regular spaghetti, linguine, orzo, or even a chickpea pasta for a gluten-free option will all work well.
How do I prevent the red onion from being too pungent? Soak the thinly sliced red onion in a bowl of ice water for 10 minutes before adding it to the salad. This mellows its sharp bite significantly.
Can I add protein to this salad? Definitely. Diced grilled chicken, chickpeas, or flaked canned tuna are great additions to make the salad more filling.
Common Mistakes to Avoid
Avoid overcooking the pasta, as it will become mushy when tossed. Always cook to al dente. Do not skip rinsing the pasta under cold water; this step is crucial to cool it quickly and prevent clumping. Ensure your vinaigrette is properly emulsified before adding it; a separated dressing won’t coat evenly. Finally, be gentle when tossing to keep the ricotta cheese in distinct creamy bits rather than turning the entire salad into a homogenous paste.
Conclusion
This Whole Wheat Spaghetti Salad with Lemon Vinaigrette is a perfect harmony of textures and flavors—creamy, tangy, sweet, and crunchy. It’s a quick, nutritious, and make-ahead recipe that proves pasta salad can be both refreshing and satisfying. By following the detailed steps and tips, you can easily avoid common pitfalls and create a standout dish perfect for any occasion.
