Creamy Ricotta & Cranberry Farfalle Salad with Citrus Vinaigrette is a refreshing and delightful dish perfect for any occasion. This salad combines creamy ricotta cheese with the sweetness of dried cranberries, the crunch of toasted walnuts, and the peppery bite of arugula or baby spinach, all tossed in a bright citrus vinaigrette. It’s not only easy to make but also tastes fantastic.
Why Make This Recipe
There are plenty of reasons to whip up this salad. First, it is a delightful balance of flavors and textures, making it satisfying and exciting. The creamy ricotta adds richness, while the cranberries provide a sweet contrast. The citrus vinaigrette brightens everything up and is so simple to make. Plus, it’s perfect for gatherings, picnics, or as a light lunch.
How to Make Creamy Ricotta & Cranberry Farfalle Salad with Citrus Vinaigrette
Making this salad is straightforward and quick. Follow the steps below to create this tasty dish.
Ingredients
- 12 oz farfalle (bowtie) pasta
- 3/4 cup ricotta cheese
- 1/2 cup dried cranberries
- 1/3 cup chopped walnuts, toasted
- 1/4 cup fresh parsley, chopped
- 2 cups arugula or baby spinach
- Salt and pepper to taste
- 3 tablespoons olive oil
- 1 tablespoon orange juice
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Zest of 1 orange
Directions
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Cook the Pasta: Start by cooking the farfalle pasta in salted water according to the package instructions. Once done, drain it and rinse it under cold water to cool.
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Make the Vinaigrette: In a small bowl, whisk together all the citrus vinaigrette ingredients until they are well mixed and emulsified.
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Combine the Ingredients: In a large mixing bowl, combine the cooled pasta, dried cranberries, toasted walnuts, chopped parsley, and arugula.
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Dress the Salad: Drizzle the citrus vinaigrette over the salad and toss gently to coat all the ingredients.
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Add Ricotta: Spoon dollops of ricotta cheese throughout the salad.
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Season: Finally, season with salt and pepper to taste. Serve immediately or chill in the refrigerator for 20 minutes before serving.
How to Serve Creamy Ricotta & Cranberry Farfalle Salad
This salad is best served fresh. You can serve it as a main dish for a light lunch or as a side salad during dinner. Garnish with extra parsley or walnuts for a nice touch.
How to Store Creamy Ricotta & Cranberry Farfalle Salad
If you have leftovers, store them in an airtight container in the refrigerator. It can be kept for up to 2 days, but remember that the pasta may continue to absorb the vinaigrette, so it may taste different the next day.
Tips to Make Creamy Ricotta & Cranberry Farfalle Salad
- Opt for fresh ricotta for a creamier texture.
- Toast your walnuts just before use for added flavor.
- You can add more greens like kale or swap cranberries for raisins if you prefer.
- Adjust the vinaigrette to your taste by adding more honey or mustard to give it a twist.
Variation
For a protein boost, consider adding grilled chicken or chickpeas to this salad. It makes great additions and makes the salad heartier.
FAQs
1. Can I use a different type of pasta?
Yes, you can use any pasta shape you like! Just adjust the cooking time according to the package instructions.
2. Is there a dairy-free option for this recipe?
Absolutely! You can substitute the ricotta with a dairy-free cheese or even a nut-based cheese spread.
3. Can I prepare this salad in advance?
You can prepare the salad and vinaigrette in advance, but it’s best to combine them just before serving to keep the ingredients fresh and crisp.
