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Tangy Apple and Walnut Pasta Salad

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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 your pasta according to package directions. Drain and rinse under cold water to stop the cooking process.
  2. Set aside.
  3. In a large mixing bowl, combine the cooked pasta, thinly sliced apples, chopped walnuts, thinly sliced red onion, and chopped baby spinach. Mix well.
  4. Add the crumbled feta cheese and dried cranberries, if using.
  5. In a small bowl, whisk together the apple cider vinegar, olive oil, honey, Dijon mustard, minced garlic, salt, and pepper until well combined.
  6. Pour the tangy apple cider vinaigrette over the pasta mixture and toss to coat everything evenly.
  7. Chill in the fridge for at least 30 minutes to let the flavors meld together.
  8. Serve cold and enjoy! This salad is perfect as a side dish or a light meal on its own.

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!