Description
For the Salad:
12 oz penne pasta, cooked and cooled
½ cup ricotta cheese
½ cup dried cranberries
¼ cup chopped walnuts, toasted
½ cup baby spinach, roughly chopped
¼ cup red onion, thinly sliced
½ teaspoon salt
¼ teaspoon black pepper
For the Orange Vinaigrette:
¼ cup fresh orange juice
1 teaspoon orange zest
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper
Directions:
In a small bowl, whisk together orange juice, orange zest, olive oil, honey, Dijon mustard, salt, and black pepper to make the vinaigrette.
In a large bowl, combine cooked penne, ricotta, cranberries, toasted walnuts, baby spinach, and red onion.
Pour the orange vinaigrette over the salad and toss gently to coat.
Serve immediately or refrigerate for 30 minutes to allow flavors to blend.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Kcal: 380 kcal per serving
Servings: 4
