Description
2 cups fusilli pasta, cooked and cooled
½ cup crumbled feta cheese
½ cup dried cranberries
¼ cup chopped walnuts or pecans
2 cups baby spinach, chopped
¼ small red onion, thinly sliced
For the Lemon Vinaigrette:
3 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp honey or maple syrup
½ tsp Dijon mustard
Salt and black pepper to taste
Directions:
In a small bowl, whisk together olive oil, lemon juice, honey (or maple syrup), Dijon mustard, salt, and black pepper to create the vinaigrette.
In a large bowl, combine cooked fusilli pasta, crumbled feta cheese, dried cranberries, chopped walnuts or pecans, baby spinach, and red onion.
Drizzle the lemon vinaigrette over the salad and toss to combine.
Serve immediately or chill for 15 minutes for flavors to meld. Enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 320 per serving Servings: 4 servings
