Description
8 oz fusilli pasta
½ cup dried cranberries
½ cup crumbled feta cheese
¼ cup red onion, finely diced
¼ cup chopped walnuts or pecans
2 cups fresh baby spinach
1 tbsp fresh parsley, chopped
For the Lemon Vinaigrette:
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp honey
1 tsp Dijon mustard
½ tsp garlic powder
Salt and black pepper, to taste
Directions:
Cook the fusilli pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
In a large bowl, toss the cooked pasta with dried cranberries, feta cheese, red onion, chopped nuts, and baby spinach.
In a small bowl or jar, whisk together the olive oil, lemon juice, honey, Dijon mustard, garlic powder, salt, and black pepper.
Drizzle the vinaigrette over the salad and toss to combine.
Garnish with fresh parsley and serve immediately, or refrigerate for 30 minutes to let the flavors meld. Enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 320 per serving Servings: 4 servings
