Orecchiette Pasta Salad with Spinach Cranberries Walnuts and Feta
Serves 1
Directions
- 1Cook orecchiette in a large pot of salted boiling water until al dente.
- 2Toast chopped walnuts in a dry skillet over medium heat for 3 to 5 minutes until fragrant.
- 3Whisk together olive oil, balsamic vinegar, honey, salt, and black pepper in a small bowl.
- 4Place fresh spinach in a colander.
- 5Pour the hot pasta and cooking water directly over the spinach to wilt it, then drain well.
- 6Transfer warm pasta and spinach to a bowl.
- 7Pour the dressing over top and toss to coat evenly.
- 8Gently fold in dried cranberries and toasted walnuts.
- 9Top with crumbled feta cheese and serve warm.
Ingredients
- 10 oz orecchiette pasta
- 3 cups fresh baby spinach
- 0.5 cup dried cranberries
- 0.5 cup walnuts, roughly chopped
- 0.5 cup feta cheese, crumbled
- 3 tbsp extra virgin olive oil
- 1 tbsp white balsamic vinegar
- 1 tsp honey
- Salt
- 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.
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