Description
For the Salad:
12 oz fusilli pasta, cooked and cooled
1 cup ricotta cheese
½ cup dried cranberries
¼ cup toasted walnuts, chopped
½ cup fresh basil, chopped
¼ cup red onion, thinly sliced
For the Lemon Vinaigrette:
3 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon honey
½ teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper
Directions:
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, honey, Dijon mustard, salt, and black pepper to make the vinaigrette.
In a large bowl, combine the cooled fusilli, ricotta, cranberries, walnuts, fresh basil, and red onion.
Pour the lemon vinaigrette over the salad and toss gently to combine.
Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Kcal: 360 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for a perfect pasta salad every time. First, cook the fusilli pasta in a large pot of salted boiling water according to package directions until al dente. Once cooked, drain and rinse immediately under cold water to stop the cooking process and cool the pasta quickly. Spread it on a baking sheet to dry slightly. While the pasta cools, prepare your ingredients: toast the walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant, then chop. Thinly slice the red onion and chop the fresh basil. In a large mixing bowl, combine the cooled pasta, ricotta cheese, dried cranberries, toasted walnuts, basil, and red onion.
For the vinaigrette, zest and juice one fresh lemon. In a separate small bowl, vigorously whisk together the olive oil, lemon juice, lemon zest, honey, Dijon mustard, salt, and pepper until the mixture is fully emulsified. Pour the dressing over the pasta mixture. Using a large spoon or spatula, gently toss everything together until the ricotta is evenly distributed and all ingredients are coated in the vibrant lemon dressing.
Serving Suggestions
This versatile salad shines in various settings. For a light summer lunch, serve it on a bed of fresh arugula or spinach. It makes an excellent side dish for grilled chicken, fish, or shrimp at a barbecue. To elevate a picnic or potluck, transport it in a sealed container and garnish with extra basil leaves and a sprinkle of lemon zest just before serving. For a more substantial meal, add shredded rotisserie chicken, chickpeas, or crumbled feta cheese.
How-to Summary
Cook and cool fusilli pasta. Whisk lemon vinaigrette ingredients. Combine pasta with ricotta, cranberries, walnuts, basil, and onion. Toss with dressing. Chill briefly for best flavor.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, you can assemble it up to 24 hours in advance. Store it covered in the refrigerator. Add a small splash of lemon juice or water when ready to serve to refresh the consistency, as the pasta absorbs the dressing.
What’s a good substitute for ricotta? Fresh goat cheese (chèvre), feta crumbles, or small mozzarella pearls (bocconcini) work well for a tangier flavor. For a dairy-free version, use a plain, unsweetened vegan cream cheese alternative.
How should I store leftovers? Keep leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, though the basil may darken.
Can I use a different pasta shape? Absolutely. Short shapes with grooves or twists like rotini, farfalle (bow-tie), or cavatappi are excellent as they hold the dressing and ricotta beautifully.
My salad seems dry after chilling. What happened? Pasta continues to absorb liquid. Simply stir in an extra tablespoon of olive oil and a squeeze of fresh lemon juice before serving to bring it back to life.
Common Mistakes to Avoid
- Using warm pasta: This will melt the ricotta and wilt the fresh basil. Ensure the pasta is completely cooled.
- Over-mixing: Be gentle when combining to keep the ricotta creamy and distinct, not completely blended into a sauce.
- Skipping the toasting step for walnuts: Toasting unlocks essential oils, deepening their flavor and adding crucial crunch.
- Not seasoning the pasta water: Salt your boiling water generously; it’s the only chance to season the pasta itself.
Conclusion
This Fusilli Pasta Salad with Ricotta and Lemon Vinaigrette is a celebration of bright, balanced flavors and satisfying textures. It’s incredibly simple to prepare yet feels elegantly fresh, making it a reliable recipe for busy weeknights and special gatherings alike. By following the step-by-step guide and heeding the common mistakes, you’ll master a dish that is both comforting and vibrant. Enjoy the perfect bite of tangy, sweet, and creamy in every forkful.