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Tangy Apple and Walnut Pasta Salad

Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked pasta fusilli or farfalle work great
  • 2 apples thinly sliced
  • 1 cup walnuts roughly chopped
  • 1/2 cup red onion thinly sliced
  • 1 cup baby spinach roughly chopped
  • 1/2 cup feta cheese crumbled (optional)
  • 1/4 cup dried cranberries optional
  • 1/4 cup apple cider vinegar
  • 1/4 cup olive oil
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1 clove garlic minced
  • Salt and pepper to taste

Method
 

  1. Cook pasta to package directions; drain and rinse under cold water.
  2. Set aside.
  3. Combine pasta, apples, walnuts, onion, and spinach in a large bowl.
  4. Add optional feta and cranberries.
  5. Whisk vinegar, oil, honey, mustard, garlic, salt, and pepper in a small bowl.
  6. Pour dressing over salad; toss to coat evenly.
  7. Refrigerate at least 30 minutes to blend flavors.
  8. Serve cold.

Notes

For extra protein, you can add grilled chicken or chickpeas. This salad keeps well in the fridge for up to 3 days, making it great for meal prep! Feel free to customize the veggies and add-ins to your liking – some avocado, arugula, or sunflower seeds would be delicious!