Cranberry Fusilli Salad
This Cranberry Fusilli Salad is a vibrant and satisfying dish that combines fusilli pasta with sweet dried cranberries, salty feta cheese, crunchy vegetables, and fresh herbs, all tossed in a light vinaigrette. It's perfect for potlucks, picnics, or as a refreshing side dish.
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add the fusilli pasta and cook according to package directions until al dente, typically 10-12 minutes.
- Step 2: While the pasta cooks, prepare your dressing by whisking together olive oil, red wine vinegar, Dijon mustard, and honey in a small bowl. Season with salt and pepper.
- Step 3: Drain the cooked pasta and rinse it under cold water to stop the cooking process. Transfer to a large mixing bowl.
- Step 4: Toss the warm pasta with half of the prepared dressing.
- Step 5: Add the dried cranberries to the dressed pasta and let them plump slightly.
- Step 6: Incorporate the diced red bell pepper, finely chopped red onion, and chopped spinach.
- Step 7: Gently fold in the crumbled feta cheese and toasted walnuts, then add the fresh basil and remaining dressing.
- Step 8: Taste and adjust seasonings as needed.
Notes
This salad can be made ahead of time and tastes even better after sitting overnight. Store in an airtight container for up to 4 days.