Description
For the Salad
12 oz fusilli pasta
1/2 cup dried cranberries
1/2 cup crumbled goat cheese
1/4 cup toasted walnuts, chopped
1/4 cup red onion, thinly sliced
2 cups baby spinach
1/4 cup fresh parsley, chopped
For the Lemon Vinaigrette
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
1 clove garlic, minced
Salt and black pepper, to taste
Directions
Cook the fusilli pasta according to package instructions until al dente. Drain and rinse under cold water.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and black pepper to make the vinaigrette.
In a large bowl, combine cooked pasta, dried cranberries, goat cheese, walnuts, red onion, spinach, and parsley.
Drizzle the lemon vinaigrette over the salad and toss gently to combine.
Serve immediately or chill for 20 minutes to enhance the flavors.
Prep Time: 10 minutes, Cooking Time: 10 minutes, Total Time: 20 minutes, Kcal: 340 per serving, Servings: 4
