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
