Creamy Ricotta & Cranberry Farfalle Salad with Citrus Vinaigrette
Creamy Ricotta & Cranberry Farfalle Salad with Citrus Vinaigrette is a delightful dish that blends creamy, sweet, and tangy flavors beautifully. This salad is not only visually appealing but also packed with nutrients, making it a perfect option for a light lunch or as a side dish for dinner. With its vibrant colors and refreshing taste, this salad brings a burst of flavor to your table.
Why Make This Recipe
There are many reasons to love this salad. First, it is easy to make, requiring minimal cooking skills. The combination of farfalle pasta, creamy ricotta, and sweet cranberries creates a delicious contrast that everyone will enjoy. Furthermore, the citrus vinaigrette adds a refreshing twist, making it perfect for warm days or gatherings. Whether you are looking for a quick meal or something to impress guests, this salad fits the bill!
How to Make Creamy Ricotta & Cranberry Farfalle Salad with Citrus Vinaigrette
Making this salad is simple and quick. Here’s how you do it:
Ingredients:
- 8 oz (225 g) farfalle (bowtie) pasta
- 1/2 cup whole-milk ricotta cheese
- 1/3 cup dried cranberries
- 1/2 cup baby spinach or arugula, chopped
- 2 tablespoons chopped fresh parsley or mint
- 1/4 cup toasted walnuts or pecans, chopped (optional)
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon orange juice
- 1 tablespoon lemon juice
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon Dijon mustard
- Salt and pepper, to taste
Directions:
- Cook the farfalle pasta according to the package instructions. Drain and rinse it under cold water to cool it down.
- In a small bowl, whisk together the citrus vinaigrette ingredients until well combined.
- In a large bowl, toss the cooled pasta with cranberries, chopped greens, herbs, and nuts if you are using them.
- Gently fold in the ricotta cheese, then drizzle the citrus vinaigrette over the salad.
- Toss everything lightly to coat. Season with salt and pepper to taste.
- Chill in the refrigerator for 10 minutes before serving.
How to Serve Creamy Ricotta & Cranberry Farfalle Salad with Citrus Vinaigrette
This salad is best served chilled. You can serve it in individual bowls or on a large platter. Garnish with extra herbs or nuts on top for an attractive presentation. It pairs wonderfully with grilled chicken or fish, making it a versatile dish for any meal.
How to Store Creamy Ricotta & Cranberry Farfalle Salad with Citrus Vinaigrette
To store leftovers, keep the salad in an airtight container in the refrigerator. It will stay fresh for about 2 to 3 days. However, note that the pasta may absorb some of the vinaigrette over time, so the salad might have a different texture on the second day.
Tips to Make Creamy Ricotta & Cranberry Farfalle Salad with Citrus Vinaigrette
- Make sure to rinse the pasta with cold water to stop the cooking process and keep it from getting mushy.
- Adjust the ingredients to your liking; feel free to add more veggies or use different nuts.
- For a little heat, consider adding some red pepper flakes to the vinaigrette.
Variation
You can easily customize this salad. Consider adding grilled chicken or shrimp for extra protein. If you’re looking for a vegetarian option, add more vegetables like bell peppers or cucumbers for added crunch and freshness.
FAQs
1. Can I use a different type of pasta?
Yes, you can use any pasta shape you like, such as penne or fusilli, if you can’t find farfalle.
2. Is there a substitute for ricotta cheese?
If you want a lighter option, you can use cottage cheese or Greek yogurt instead of ricotta.
3. How long can I keep the salad in the fridge?
The salad will last for about 2 to 3 days in the fridge. It’s best to eat it within that time for the freshest taste!
Enjoy making and sharing this Creamy Ricotta & Cranberry Farfalle Salad with Citrus Vinaigrette! It’s a great dish that everyone will love.
