Orecchiette Pasta Salad with Spinach Cranberries Walnuts and Feta

Serves 1
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Directions

  1. 1Cook orecchiette in a large pot of salted boiling water until al dente.
  2. 2Cook orecchiette in a large pot of salted boiling water until al dente.
  3. 3Cook orecchiette in a large pot of salted boiling water until al dente.
  4. 4Toast chopped walnuts in a dry skillet over medium heat for 3 to 5 minutes until fragrant.
  5. 5Toast chopped walnuts in a dry skillet over medium heat for 3 to 5 minutes until fragrant.
  6. 6Toast chopped walnuts in a dry skillet over medium heat for 3 to 5 minutes until fragrant.
  7. 7Whisk together olive oil, balsamic vinegar, honey, salt, and black pepper in a small bowl.
  8. 8Whisk together olive oil, balsamic vinegar, honey, salt, and black pepper in a small bowl.
  9. 9Whisk together olive oil, balsamic vinegar, honey, salt, and black pepper in a small bowl.
  10. 10Place fresh spinach in a colander.
  11. 11Place fresh spinach in a colander.
  12. 12Place fresh spinach in a colander.
  13. 13Pour the hot pasta and cooking water directly over the spinach to wilt it, then drain well.
  14. 14Pour the hot pasta and cooking water directly over the spinach to wilt it, then drain well.
  15. 15Pour the hot pasta and cooking water directly over the spinach to wilt it, then drain well.
  16. 16Transfer warm pasta and spinach to a bowl.
  17. 17Transfer warm pasta and spinach to a bowl.
  18. 18Transfer warm pasta and spinach to a bowl.
  19. 19Pour the dressing over top and toss to coat evenly.
  20. 20Pour the dressing over top and toss to coat evenly.
  21. 21Pour the dressing over top and toss to coat evenly.
  22. 22Gently fold in dried cranberries and toasted walnuts.
  23. 23Gently fold in dried cranberries and toasted walnuts.
  24. 24Gently fold in dried cranberries and toasted walnuts.
  25. 25Top with crumbled feta cheese and serve warm.
  26. 26Top with crumbled feta cheese and serve warm.
  27. 27Top with crumbled feta cheese and serve warm.

Ingredients

  • 10 oz orecchiette pasta
  • 10 oz orecchiette pasta
  • 10 oz orecchiette pasta
  • 3 cups fresh baby spinach
  • 3 cups fresh baby spinach
  • 3 cups fresh baby spinach
  • 0.5 cup dried cranberries
  • 0.5 cup dried cranberries
  • 0.5 cup dried cranberries
  • 0.5 cup walnuts, roughly chopped
  • 0.5 cup walnuts, roughly chopped
  • 0.5 cup walnuts, roughly chopped
  • 0.5 cup feta cheese, crumbled
  • 0.5 cup feta cheese, crumbled
  • 0.5 cup feta cheese, crumbled
  • 3 tbsp extra virgin olive oil
  • 3 tbsp extra virgin olive oil
  • 3 tbsp extra virgin olive oil
  • 1 tbsp white balsamic vinegar
  • 1 tbsp white balsamic vinegar
  • 1 tbsp white balsamic vinegar
  • 1 tsp honey
  • 1 tsp honey
  • 1 tsp honey
  • Salt
  • Salt
  • Salt
  • freshly cracked black pepper
  • freshly cracked black pepper
  • freshly cracked black pepper

Equipment

large potdry skilletsmall bowlcolander

Tips

  • The walnuts and cranberries really make this one.
  • The feta adds a nice salty bite too.