Description
A bright and tangy pasta salad balanced with salty feta and sweet cranberries, perfect for potlucks or as a light lunch.
Ingredients
- 12 oz (340 g) bowtie or fusilli pasta
- 1 tablespoon kosher salt
- 1 tablespoon olive oil
- 1/3 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3/4 cup dried cranberries
- 1 cup crumbled feta (about 150 g)
- 1/2 cup finely diced celery or cucumber
- 1/4 cup chopped fresh parsley
Instructions
- Cook pasta in 4–6 quarts of boiling salted water until al dente, about 9–11 minutes.
- Drain and rinse under cold water to cool quickly, then toss with olive oil.
- Whisk together the dressing ingredients: olive oil, vinegar, honey, Dijon, salt, and pepper.
- Toss the warm pasta with the dressing.
- Add cranberries, feta, celery or cucumber, and parsley, then chill for 30–60 minutes before serving.
Notes
For best results, let the salad chill to meld flavors without becoming soggy. Serve as a side or light main dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean