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
