Description
2 cups rigatoni pasta, cooked and cooled
½ cup ricotta cheese
½ cup dried cranberries
¼ cup toasted walnuts, chopped
1 cup fresh spinach, chopped
1 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp honey
Salt and black pepper to taste
Directions:
In a large bowl, combine cooked rigatoni, ricotta cheese, cranberries, walnuts, and chopped spinach.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper until smooth and well combined.
Pour the lemon vinaigrette over the pasta mixture and toss until everything is evenly coated.
Serve immediately or refrigerate for an hour to allow the flavors to meld.
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 350 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions to ensure your pasta salad is perfect every time.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni 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 the pan to cool.
- Prepare the Vinaigrette: In a small bowl, combine the olive oil, fresh lemon juice, Dijon mustard, honey, salt, and black pepper. Whisk vigorously until the mixture is smooth and emulsified.
- Combine Salad Ingredients: In your large serving bowl, add the cooled rigatoni, ricotta cheese, dried cranberries, toasted walnuts, and chopped fresh spinach.
- Assemble and Toss: Pour the prepared lemon vinaigrette over the pasta mixture. Using a large spoon or spatula, gently toss everything together until the pasta and ingredients are evenly coated with the dressing and ricotta.
- Chill and Serve: For best flavor, cover and refrigerate the salad for at least 1 hour before serving to allow the flavors to meld.
Serving Suggestions
This versatile pasta salad pairs beautifully with various dishes. Serve it as a light main course for lunch, or as a vibrant side dish at a barbecue alongside grilled chicken or fish. For a more substantial meal, add shredded rotisserie chicken or chickpeas. Garnish with extra chopped walnuts, a sprinkle of lemon zest, or fresh herbs like basil or parsley just before serving.
How-to Summary
To make this Cranberry Walnut Pasta Salad: cook and cool rigatoni, toast walnuts, and whisk together a simple lemon-honey vinaigrette. Combine pasta with ricotta, cranberries, walnuts, and spinach. Toss with the dressing and chill before serving for a refreshing, flavorful dish.
Frequently Asked Questions
Can I make this pasta salad ahead of time?
Absolutely. This salad is perfect for making ahead. Prepare it up to 24 hours in advance, store it covered in the refrigerator, and give it a good stir before serving. The flavors improve over time.
What can I use instead of ricotta cheese?
For a similar creamy texture, you can substitute with crumbled feta cheese, goat cheese, or even small cubes of fresh mozzarella. For a dairy-free option, a plain, unsweetened vegan cream cheese works well.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some of the dressing, so you may wish to refresh it with a small squeeze of lemon juice before serving again.
Can I use a different type of pasta?
Yes. Any short pasta with good nooks to hold the dressing and cheese will work, such as penne, farfalle (bow-tie), or fusilli. Avoid long, thin pastas like spaghetti.
Is there a substitute for the honey in the dressing?
To make the recipe vegan or to adjust sweetness, you can use maple syrup, agave nectar, or simply omit the sweetener entirely for a tangier vinaigrette.
Common Mistakes to Avoid
- Using Warm Pasta: Adding the dressing to warm pasta will cause it to absorb too much liquid and become gummy. Always ensure your pasta is completely cooled.
- Skipping the Toasting Step: Toasting the walnuts is crucial for deepening their flavor and adding a satisfying crunch. Raw walnuts can taste bitter and soft.
- Over-chopping the Spinach: Chop the spinach roughly. If it’s chopped too finely, it can wilt excessively and become mushy when mixed with the dressing.
- Not Whisking the Dressing Thoroughly: Ensure the vinaigrette is fully emulsified before adding it. This coats the pasta evenly and prevents a pool of separated oil at the bottom of the bowl.
Conclusion
This Cranberry Walnut Pasta Salad is a celebration of textures and flavors, combining creamy ricotta, tart cranberries, and crunchy walnuts in a bright lemon vinaigrette. It’s incredibly simple to prepare, yet impressive enough for any occasion. By following the step-by-step guide and avoiding common pitfalls, you can create a reliably delicious dish that’s both satisfying and refreshing. Give this recipe a try for your next meal—it’s sure to become a favorite.
