Description
For the Salad
8 oz fusilli pasta
1/2 cup pomegranate seeds
4 oz goat cheese, crumbled
1/4 cup toasted walnuts, chopped
1/4 cup red onion, thinly sliced
2 cups baby spinach or arugula
For the Balsamic Vinaigrette
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 clove garlic, minced
Salt and black pepper, to taste
Directions
Cook fusilli pasta according to package instructions until al dente. Drain and rinse under cold water.
In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, garlic, salt, and black pepper.
In a large bowl, combine cooked pasta, pomegranate seeds, crumbled goat cheese, toasted walnuts, red onion, and spinach.
Drizzle the balsamic vinaigrette over the salad and toss gently to combine.
Serve immediately or chill for 15 minutes to allow flavors to meld.
Prep Time: 10 minutes, Cooking Time: 10 minutes, Total Time: 20 minutes, Kcal: 320 per serving, Servings: 4
Step-by-Step Guide
1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package directions until al dente. Drain and immediately rinse under cold running water to stop the cooking process and cool the pasta completely.
2. Prepare the Vinaigrette: In a small bowl or jar, combine the extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, and minced garlic. Whisk vigorously or shake the jar until the mixture is fully emulsified. Season generously with salt and black pepper to taste.
3. Toast the Walnuts: While the pasta cooks, 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. Assemble the Salad: In a large serving bowl, layer the baby spinach or arugula. Add the cooled pasta, pomegranate seeds, crumbled goat cheese, toasted walnuts, and thinly sliced red onion.
5. Dress and Toss: Just before serving, drizzle the prepared balsamic vinaigrette over the salad. Using salad tongs or two large spoons, gently toss everything together until all ingredients are evenly coated with the dressing.
Serving Suggestions
This vibrant pasta salad is versatile. Serve it as a stunning main course for a light lunch, or as a substantial side dish alongside grilled chicken, salmon, or lamb chops. For a festive touch, serve it on a large platter garnished with extra pomegranate seeds and a few whole sprigs of fresh herbs like mint or parsley.
How-to Summary
Cook and cool fusilli pasta. Whisk together oil, vinegar, mustard, honey, and garlic for the dressing. Combine pasta with pomegranate seeds, goat cheese, toasted walnuts, red onion, and greens in a bowl. Drizzle with dressing, toss gently, and serve.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, but for best texture, prepare the components separately. Combine the pasta, nuts, onion, and dressing up to a day ahead. Add the fresh spinach, pomegranate seeds, and goat cheese just before serving to prevent wilting and sogginess.
What can I use instead of goat cheese? Feta cheese offers a similar tangy and crumbly texture. For a creamier element, try fresh mozzarella pearls or even a mild blue cheese.
How do I easily remove pomegranate seeds? Cut the pomegranate in half horizontally. Hold one half seed-side down over a bowl and firmly tap the back with a wooden spoon. The seeds (arils) should fall out freely.
Is there a substitute for walnuts? Toasted pecans, almonds, or pine nuts would work beautifully. For a nut-free version, use roasted sunflower or pumpkin seeds.
Can I use a different pasta shape? Absolutely. Any short pasta with grooves or curls to hold the dressing works well, such as farfalle (bowties), rotini, or penne.
Common Mistakes to Avoid
Avoid rinsing the pasta with hot water; it must be cold to stop cooking and chill properly. Do not add the dressing to the full salad too far in advance, as the spinach will wilt and the pasta can become mushy. Ensure your walnuts are only toasted, not burned, as a bitter taste will overpower the salad. Finally, do not skip the step of whisking the vinaigrette vigorously—proper emulsification ensures every bite is perfectly flavored.
Conclusion
This Pomegranate, Goat Cheese, and Walnut Pasta Salad is a celebration of textures and flavors, combining sweet, tangy, creamy, and crunchy elements. It’s surprisingly simple to prepare yet elegant enough for any occasion. By following the detailed guide and tips above, you can avoid common pitfalls and create a stunning, restaurant-quality dish that is sure to impress your family and guests.
