Description
8 oz fusilli pasta
1/2 cup crumbled feta cheese
1/3 cup dried cranberries
1/4 cup chopped walnuts
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh parsley, chopped
Directions:
Cook the fusilli pasta according to package instructions until al dente. Drain and let it cool.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper to make the vinaigrette.
In a large bowl, toss the cooled pasta with feta cheese, dried cranberries, and walnuts.
Pour the lemon vinaigrette over the salad and toss to combine.
Garnish with fresh parsley and serve chilled or at room temperature.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Kcal: 330 kcal per serving
Servings: 4
