Cranberry Pasta Salad
A vibrant and refreshing dish combining cooked pasta, tart cranberries, crunchy walnuts, and a tangy dressing, perfect for summer barbecues and potlucks.
Ingredients
Main ingredients
- 8 oz pasta Use whole wheat, gluten-free, or alternative grains like quinoa or farro.
- 1 cup fresh cranberries Fresh cranberries add a tart flavor.
- ½ cup walnuts, chopped Can substitute with pecans or almonds.
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey Replace with maple syrup for a vegan option.
- to taste Salt and pepper
- ½ cup feta cheese (optional) Can replace with goat cheese or mozzarella.
- to taste Fresh parsley for garnish (optional)
Instructions
Preparation
- Cook the pasta according to package directions until al dente, about 8-10 minutes. Drain and let it cool.
- In a large bowl, mix the cooled pasta with the fresh cranberries and chopped walnuts.
- In a separate small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper until well combined.
- Pour the dressing over the pasta mixture and toss everything together until well combined.
- If desired, crumble feta cheese into the salad and garnish with fresh parsley.
- Serve immediately or chill in the refrigerator for a while for the flavors to meld.
Notes
To keep the salad crunchy, do not let it sit too long before serving if added nuts are included. Avoid too much dressing to prevent sogginess.
