Description
8 oz fusilli pasta
1/2 cup crumbled feta cheese
1/3 cup dried cranberries
1/4 cup chopped walnuts
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh parsley, chopped
Directions:
Cook the fusilli pasta according to package instructions until al dente. Drain and let it cool.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper to make the vinaigrette.
In a large bowl, toss the cooled pasta with feta cheese, dried cranberries, and walnuts.
Pour the lemon vinaigrette over the salad and toss to combine.
Garnish with fresh parsley and serve chilled or at room temperature.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Kcal: 330 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 fusilli pasta and cook for the time indicated on the package, typically 8-10 minutes, until it is al dente (firm to the bite). Drain the pasta in a colander and rinse briefly under cool water to stop the cooking process. Allow it to cool completely to prevent the salad from becoming gummy.
While the pasta cools, prepare the vinaigrette. In a small mixing bowl, combine the olive oil, fresh lemon juice, Dijon mustard, honey, salt, and black pepper. Whisk vigorously for about 30 seconds until the mixture is fully emulsified and slightly thickened. Set aside. Next, chop the walnuts and fresh parsley. In your large serving bowl, combine the completely cooled pasta, crumbled feta, dried cranberries, and chopped walnuts. Pour the prepared vinaigrette over the top. Using two large spoons or salad tongs, gently toss everything together until all ingredients are evenly coated. Finish by sprinkling the chopped parsley over the top for garnish.
Serving Suggestions
This versatile pasta salad is excellent as a standalone lunch or a vibrant side dish. For a light summer meal, serve it on a bed of fresh arugula or spinach. It pairs beautifully with grilled proteins like chicken skewers, lemon-herb salmon, or simple barbecue burgers. To make it a more substantial picnic offering, pack it alongside crusty bread, olives, and sliced cucumbers. For a creamier variation, stir in a tablespoon of Greek yogurt into the dressing.
How-to Summary
Cook and cool fusilli pasta. Whisk olive oil, lemon juice, mustard, honey, salt, and pepper for the dressing. In a large bowl, combine pasta, feta, cranberries, and walnuts. Toss with dressing, garnish with parsley, and serve.
Frequently Asked Questions
Can I make this pasta salad ahead of time?
Yes, it’s an excellent make-ahead dish. Prepare it up to 24 hours in advance, store it covered in the refrigerator, and give it a good stir before serving. The flavors meld beautifully overnight.
What can I use instead of walnuts?
Toasted pecans, slivered almonds, or sunflower seeds are great alternatives for crunch and flavor.
How can I make this recipe vegetarian-friendly?
This recipe is already vegetarian. Ensure your feta cheese is made with vegetarian rennet if required.
My salad seems dry, what can I do?
If the pasta has absorbed the dressing, simply whisk together an extra tablespoon each of olive oil and lemon juice and gently fold it in before serving.
Can I use a different type of pasta?
Absolutely. Any short pasta with good nooks for holding the dressing works well, such as penne, farfalle (bow-tie), or rotini.
Common Mistakes to Avoid
- Adding dressing to hot pasta: This causes the pasta to absorb too much dressing and become soggy. Always let the pasta cool completely first.
- Overcooking the pasta: Mushy pasta will ruin the salad’s texture. Cook only until al dente and rinse with cool water.
- Not whisking the vinaigrette thoroughly: Incomplete emulsification means the oil and acid will separate, leading to uneven flavor distribution.
- Using stale nuts: Stale walnuts can taste bitter. For the best flavor, taste one before chopping and consider toasting them lightly in a dry pan.
Conclusion
This Fusilli Pasta Salad with feta, cranberries, and walnuts is a perfect harmony of tangy, sweet, and savory flavors, all brought together by a bright lemon vinaigrette. It’s incredibly quick to prepare, visually appealing, and endlessly adaptable to your taste preferences or pantry staples. Whether for a quick weeknight dinner, a potluck, or an elegant picnic, this reliable recipe is sure to become a favorite. Enjoy the delightful combination of textures and tastes in every bite.