Description
For the Salad:
12 oz fusilli pasta, cooked and cooled
1 cup ricotta cheese
½ cup dried cranberries
¼ cup toasted walnuts, chopped
½ cup fresh basil, chopped
¼ cup red onion, thinly sliced
For the Lemon Vinaigrette:
3 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon honey
½ teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper
Directions:
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, honey, Dijon mustard, salt, and black pepper to make the vinaigrette.
In a large bowl, combine the cooled fusilli, ricotta, cranberries, walnuts, fresh basil, and red onion.
Pour the lemon vinaigrette over the salad and toss gently to combine.
Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Kcal: 360 kcal per serving
Servings: 4
