Description
For the Salad
12 oz orecchiette pasta
1/2 cup ricotta cheese
1/3 cup dried cranberries
1/4 cup roasted almonds, chopped
1/2 cup baby spinach, chopped
1/4 cup red onion, thinly sliced
1 tablespoon fresh parsley, chopped
For the Lemon Herb Dressing
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon honey
1 teaspoon Dijon mustard
1 tablespoon fresh thyme, chopped
Salt and black pepper, to taste
Directions
Cook orecchiette pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
In a small bowl, whisk together olive oil, lemon juice, lemon zest, honey, Dijon mustard, fresh thyme, salt, and black pepper.
In a large mixing bowl, combine cooked orecchiette, ricotta cheese, cranberries, roasted almonds, spinach, and red onion.
Drizzle the lemon herb dressing over the pasta mixture and toss gently to combine.
Garnish with fresh parsley before serving.
Serve immediately or chill for 20 minutes for enhanced flavor.
Prep Time: 10 minutes, Cooking Time: 10 minutes, Total Time: 20 minutes, Kcal: 320 per serving, Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, bring a large pot of salted water to a rolling boil. Add the orecchiette and cook, stirring occasionally, for the time specified on the package, aiming for an al dente texture. Once cooked, drain the pasta in a colander and immediately rinse it under cold running water. This stops the cooking process and cools the pasta completely, which is essential for a pasta salad.
While the pasta cooks, prepare your dressing. In a small bowl, combine the extra virgin olive oil, fresh lemon juice, and lemon zest. Whisk vigorously to emulsify. Add the honey, Dijon mustard, and chopped fresh thyme, whisking again until the mixture is smooth and well-blended. Season generously with salt and black pepper to taste.
In your large serving bowl, add the cooled orecchiette. Spoon the ricotta cheese over the pasta in dollops. Add the dried cranberries, chopped roasted almonds, chopped baby spinach, and thinly sliced red onion. Pour the prepared dressing over everything. Using a large spoon or spatula, gently toss the salad until all ingredients are evenly distributed and coated in the creamy dressing. Finish by sprinkling the chopped fresh parsley over the top.
Serving Suggestions
This vibrant pasta salad is incredibly versatile. For a light lunch, serve it in a bowl with a side of crusty bread or garlic knots. It makes an excellent side dish for summer barbecues or potlucks—pair it with grilled chicken, fish, or veggie burgers. For an elegant touch, serve it on a bed of additional baby spinach or arugula. You can also pack it for a flavorful and satisfying picnic or work lunch.
How-to Summary
To summarize: cook and cool the pasta, whisk the lemon-herb dressing, combine all salad ingredients in a large bowl, toss with the dressing, and garnish with parsley. Chill briefly before serving for the best flavor melding.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare it up to a day in advance. Store it covered in the refrigerator. If it seems dry after chilling, add a small drizzle of olive oil and a squeeze of lemon juice before serving.
What can I use instead of ricotta cheese?
For a similar creamy texture, you can substitute with crumbled feta, goat cheese, or small mozzarella pearls (bocconcini).
Is there a nut-free alternative to almonds?
Absolutely. For crunch without nuts, try adding toasted sunflower seeds or pumpkin seeds (pepitas).
Can I use a different type of pasta?
Orecchiette is ideal for holding the dressing and small ingredients, but farfalle (bow-tie), fusilli, or small shells will also work well.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, though the spinach may wilt slightly.
Common Mistakes to Avoid
- Overcooking the Pasta: Mushy pasta will ruin the salad’s texture. Always cook to al dente and rinse with cold water immediately.
- Skipping the Emulsification: Whisk the dressing ingredients thoroughly to create a cohesive, creamy emulsion that coats the pasta evenly.
- Adding Dressing to Warm Pasta: Ensure the pasta is completely cooled, or it will absorb all the dressing and become gummy.
- Not Seasoning the Dressing: Taste and adjust the dressing for salt, pepper, and acidity before adding it to the salad.
Conclusion
This Orecchiette Pasta Salad with Lemon Herb Dressing is a perfect harmony of creamy, crunchy, tangy, and sweet flavors. It’s quick to assemble, visually appealing, and adaptable to your preferences. By following the step-by-step guide and avoiding common pitfalls, you’ll create a crowd-pleasing dish that’s ideal for any occasion, from a quick weeknight dinner to your next gathering.
