Description
For the Salad:
12 oz orecchiette pasta, cooked and cooled
4 oz Brie cheese, cut into small cubes
½ cup dried cranberries
½ cup toasted walnuts, chopped
½ cup baby spinach, roughly chopped
¼ cup red onion, thinly sliced
For the Orange Poppy Seed Dressing:
¼ cup olive oil
2 tablespoons fresh orange juice
1 teaspoon orange zest
1 tablespoon honey
1 teaspoon Dijon mustard
½ teaspoon poppy seeds
¼ teaspoon salt
¼ teaspoon black pepper
Directions:
In a small bowl, whisk together olive oil, orange juice, orange zest, honey, Dijon mustard, poppy seeds, salt, and black pepper until well combined.
In a large bowl, combine cooked orecchiette, Brie cubes, dried cranberries, toasted walnuts, spinach, and red onion.
Drizzle the orange poppy seed dressing over the salad and toss gently to coat all .
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: 380 kcal per serving
Servings: 4
