Description
For the Salad:
12 oz farfalle 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
2 cups baby spinach, roughly chopped
For the Citrus Vinaigrette:
¼ cup olive oil
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1 teaspoon honey
½ teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper
Directions:
In a small bowl, whisk together olive oil, orange juice, lemon juice, honey, Dijon mustard, salt, and black pepper to make the vinaigrette.
In a large mixing bowl, combine the cooked farfalle, feta cheese, dried cranberries, cucumber, red onion, walnuts, and spinach.
Pour the citrus vinaigrette over the salad and toss gently to combine.
Serve immediately or refrigerate for 30 minutes to let the flavors meld.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Kcal: 350 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 farfalle 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. Prepare the Vinaigrette: While the pasta cools, make the dressing. In a small bowl, combine the olive oil, fresh orange juice, fresh lemon juice, honey, Dijon mustard, salt, and black pepper. Whisk vigorously until the mixture is fully emulsified and slightly thickened.
3. Toast the Walnuts: Place the 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 immediately to prevent burning.
4. Chop the Vegetables: Dice the cucumber, thinly slice the red onion, and roughly chop the baby spinach. Ensure the red onion slices are thin to avoid overpowering bites.
5. Assemble the Salad: In a large serving bowl, combine the cooled farfalle, crumbled feta, dried cranberries, cucumber, red onion, toasted walnuts, and chopped spinach.
6. Dress and Toss: Pour the prepared citrus vinaigrette over the salad ingredients. Using salad tongs or two large spoons, gently toss everything together until evenly coated.
Serving Suggestions
This vibrant pasta salad is incredibly versatile. Serve it as a standalone light lunch or as a colorful side dish. It pairs perfectly with grilled chicken, salmon, or shrimp for added protein. For a summer gathering, present it on a large platter garnished with extra orange zest and a few whole walnuts. It’s also an excellent make-ahead option for picnics and potlucks.
How-to Summary
Cook and cool farfalle pasta. Whisk together olive oil, citrus juices, honey, mustard, salt, and pepper for the vinaigrette. Toast walnuts. Combine pasta with feta, cranberries, cucumber, red onion, walnuts, and spinach. Pour dressing over the salad, toss gently, and serve chilled or immediately.
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 walnuts just before serving to maintain their texture.
What can I substitute for farfalle? Any short pasta shape works well, such as penne, rotini, or bowtie. Whole wheat or gluten-free pasta are great alternatives.
How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. The pasta will absorb the dressing, so you may want to refresh it with a squeeze of fresh lemon juice before serving again.
Can I use a different cheese? Absolutely. Goat cheese or cubed mozzarella are delicious substitutes for feta. For a dairy-free version, use a vegan feta alternative or omit the cheese entirely.
Is there a substitute for the honey? To make the recipe vegan, you can use maple syrup or agave nectar in place of honey with excellent results.
Common Mistakes to Avoid
Avoid adding the dressing to warm pasta, as it will become gummy and absorb too much liquid. Always ensure the pasta is completely cooled. Do not skip toasting the walnuts; this step is crucial for deepening their flavor. Be careful not to overdress the salad—start with three-quarters of the vinaigrette, toss, and add more if needed. Finally, do not use bottled citrus juice; the fresh flavor is key to the bright vinaigrette.
Conclusion
This Cranberry Walnut Pasta Salad with Citrus Vinaigrette is a perfect balance of savory, sweet, and tangy flavors. Its combination of textures and make-ahead convenience makes it a reliable recipe for both quick family meals and entertaining. By following the detailed steps and tips, you can create a stunning, flavorful dish that is sure to become a favorite in your recipe collection.
