Description
For the Salad:
12 oz farfalle pasta, cooked and cooled
½ cup ricotta cheese
½ cup dried cranberries
½ cup baby spinach, chopped
¼ cup toasted walnuts, chopped
¼ cup red onion, thinly sliced
½ cup crumbled feta cheese (optional)
For the Lemon Vinaigrette:
¼ cup olive oil
2 tablespoons lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
½ teaspoon honey
½ teaspoon salt
¼ teaspoon black pepper
Directions:
In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey, salt, and black pepper to make the vinaigrette.
In a large bowl, combine the cooked farfalle, ricotta cheese, dried cranberries, spinach, walnuts, red onion, and feta cheese.
Drizzle the lemon 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: 320 kcal per serving
Servings: 4
Step-by-Step Guide
1. Cook the Pasta: Bring a large pot of salted water to a boil. Add 12 oz of farfalle pasta and cook according to package directions until al dente. Drain, rinse under cold water to stop the cooking, and let it cool completely.
2. Prepare the Vinaigrette: In a small bowl, combine 1/4 cup olive oil, 2 tablespoons lemon juice, 1 teaspoon lemon zest, 1 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk vigorously until the mixture is fully emulsified.
3. Toast the Walnuts: Place 1/4 cup of chopped walnuts in a dry skillet over medium heat. Toast for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat to cool.
4. Assemble the Salad: In a large mixing bowl, combine the cooled farfalle, 1/2 cup ricotta cheese, 1/2 cup dried cranberries, 1/2 cup chopped baby spinach, the toasted walnuts, 1/4 cup thinly sliced red onion, and 1/2 cup crumbled feta cheese (if using).
5. Dress and Toss: Drizzle the prepared lemon vinaigrette over the salad ingredients. Using two large spoons or salad tongs, gently toss everything together until the pasta and toppings are evenly coated with the dressing and ricotta.
6. Rest and Serve: For best flavor, cover and refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
Serving Suggestions
This vibrant pasta salad is versatile. Serve it as a hearty main dish for a light lunch, or as a standout side at picnics and barbecues. It pairs beautifully with grilled chicken, fish, or simple lemon-herb shrimp. For a presentation boost, serve on a bed of extra baby spinach leaves and garnish with extra lemon zest and a few whole cranberries.
How-to Summary
Cook and cool farfalle pasta. Whisk together olive oil, lemon juice, zest, Dijon, honey, salt, and pepper for the vinaigrette. In a large bowl, combine pasta with ricotta, cranberries, spinach, toasted walnuts, red onion, and optional feta. Drizzle with vinaigrette, toss gently, and chill before serving.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, you can assemble it up to a day in advance. Add the spinach just before serving to prevent wilting, and store the dressing separately if possible.
What can I use instead of ricotta? Fresh goat cheese (chèvre) or small-curd cottage cheese are excellent substitutes for a similar creamy texture.
Is there a nut-free alternative to walnuts? Absolutely. Toasted sunflower seeds or pepitas (pumpkin seeds) provide a similar crunch without the nuts.
How can I make the vinaigrette less tart? Increase the honey to 1 full teaspoon or add a tablespoon of orange juice to balance the lemon’s acidity.
Can I use a different pasta shape? Certainly. Fusilli, penne, or rotini are great choices as their shapes hold the dressing and ingredients well.
Common Mistakes to Avoid
- Using warm pasta, which will melt the ricotta and wilt the spinach.
- Overlooking the toasting step for the walnuts, which is crucial for deepening their flavor.
- Dicing the red onion instead of slicing it thinly, which can make its flavor too overpowering.
- Not whisking the vinaigrette vigorously enough, causing it to separate quickly.
- Over-mixing the salad once the ricotta is added, which can break it down too much and make the salad gummy.
Conclusion
This Farfalle Salad with Lemon Vinaigrette is a perfect harmony of creamy, tangy, sweet, and crunchy elements. It’s surprisingly simple to prepare yet delivers sophisticated flavors ideal for any occasion. By following the detailed guide and avoiding common pitfalls, you’ll create a crowd-pleasing dish that’s as nutritious as it is delicious. Enjoy this versatile salad as a refreshing centerpiece for your next meal.
