Description
8 oz fusilli pasta
½ cup dried cranberries
½ cup crumbled feta cheese
¼ cup red onion, finely diced
¼ cup chopped walnuts or pecans
2 cups fresh baby spinach
1 tbsp fresh parsley, chopped
For the Lemon Vinaigrette:
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp honey
1 tsp Dijon mustard
½ tsp garlic powder
Salt and black pepper, to taste
Directions:
Cook the fusilli pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
In a large bowl, toss the cooked pasta with dried cranberries, feta cheese, red onion, chopped nuts, and baby spinach.
In a small bowl or jar, whisk together the olive oil, lemon juice, honey, Dijon mustard, garlic powder, salt, and black pepper.
Drizzle the vinaigrette over the salad and toss to combine.
Garnish with fresh parsley and serve immediately, or refrigerate for 30 minutes to let the flavors meld. Enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 320 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for a perfect salad every time. First, bring a large pot of salted water to a rolling boil. Add the fusilli pasta and cook, stirring occasionally, for the time indicated on the package for an 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.
While the pasta cooks, prepare your ingredients. Finely dice the red onion and chop the walnuts or pecans. Crumble the feta cheese if not pre-crumbled. In a large mixing bowl, combine the cooled pasta, dried cranberries, crumbled feta, diced onion, chopped nuts, and fresh baby spinach. For the dressing, combine olive oil, fresh lemon juice, honey, Dijon mustard, garlic powder, salt, and pepper in a jar with a tight-fitting lid. Shake vigorously until the mixture is fully emulsified. Pour the dressing over the salad ingredients and toss gently but thoroughly to ensure everything is evenly coated.
Serving Suggestions
This versatile salad pairs beautifully with various dishes. Serve it as a vibrant side at a summer barbecue alongside grilled chicken, burgers, or kebabs. For a light lunch, top it with grilled shrimp or shredded rotisserie chicken to make it a complete meal. It’s also an excellent make-ahead option for picnics and potlucks. For presentation, consider serving it on a bed of extra baby spinach leaves or in a large, shallow bowl garnished with extra chopped parsley and a lemon wedge.
How-to Summary
In brief: cook and cool fusilli pasta. Toss it in a large bowl with cranberries, feta, red onion, nuts, and spinach. Whisk together olive oil, lemon juice, honey, Dijon mustard, garlic powder, salt, and pepper to make the vinaigrette. Dress the salad, toss to combine, and garnish with fresh parsley before serving.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, you can assemble it up to a day in advance. For best results, add the spinach and nuts just before serving to maintain their texture.
What can I use instead of feta cheese? Goat cheese crumbles or cubed mozzarella are excellent substitutes that offer a different but delicious flavor profile.
Is there a gluten-free alternative for the pasta? Absolutely. Use a gluten-free fusilli or another short pasta shape made from rice, corn, or quinoa.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some dressing, so a fresh squeeze of lemon juice can revive it.
Can I use a different type of nut? Certainly. Toasted almonds, pine nuts, or pumpkin seeds would all work well and add their own unique crunch.
Common Mistakes to Avoid
Avoid overcooking the pasta, as it will become mushy when mixed with the dressing. Always rinse it under cold water to stop the cooking. Do not skip the step of emulsifying the vinaigrette; a properly shaken or whisked dressing will coat the salad evenly instead of pooling at the bottom. Finally, be cautious when adding salt, as feta cheese is already quite salty. Always taste after mixing before adding more.
Conclusion
This Cranberry Feta Fusilli Salad is a perfect harmony of sweet, savory, tangy, and crunchy elements. It’s incredibly simple to prepare yet delivers impressive flavor, making it an ideal choice for both quick weeknight dinners and special gatherings. By following the step-by-step guide and tips provided, you can master this recipe and easily adapt it to your taste or dietary needs. Enjoy this bright, refreshing, and satisfying dish that is sure to become a regular in your recipe rotation.