Zingy Feta & Cranberry Fusilli Salad Recipe with Lemon Twist

Crafting a delightful feta and cranberry fusilli salad with lemon vinaigrette brings unexpected flavor combinations to your table.

Mediterranean ingredients dance together in this vibrant dish.

Tangy cheese meets sweet berries, creating a refreshing harmony of tastes.

Crisp pasta provides the perfect canvas for these bold ingredients.

Colorful and light, this recipe promises to surprise your palate with its zesty profile.

Each bite delivers a complex yet balanced experience that feels both comforting and exciting.

Fusilli Salad Cranberry Styles

• Gluten-Free Option: Replace fusilli with gluten-free pasta made from rice, quinoa, or chickpea flour to accommodate celiac or gluten-sensitive diners.
• Vegan Version: Swap feta cheese with crumbled tofu or dairy-free plant-based cheese alternative. Use maple syrup instead of honey in the vinaigrette.
• Protein Boost: Add grilled chicken, canned tuna, or chickpeas to transform the salad into a more substantial meal with extra protein content.
• Low-Carb Alternative: Substitute pasta with spiralized zucchini noodles or cauliflower rice for a lighter, lower-carbohydrate meal option.

FAQs

• Can I use a different type of pasta?

Yes, you can substitute fusilli with penne, rotini, or bowtie pasta. Choose a shape that holds dressing well and has similar cooking time.

• Is this salad gluten-free?

Not as written. To make it gluten-free, use gluten-free pasta and ensure all other ingredients are certified gluten-free.

• Can I make this salad ahead of time?

Absolutely. You can prepare the salad and dressing separately and combine just before serving. It stays fresh in the refrigerator for 1-2 days.

• Are the walnuts necessary?

No, they’re optional. You can replace them with almonds, pecans, or skip nuts entirely if you have allergies or preferences.

What to Like About Feta & Cranberry Fusilli Salad with Lemon Vinaigrette

• Quick and Easy Prep: Whip up this delightful salad with minimal cooking skills, perfect for beginners or busy home cooks looking for a hassle-free meal.
• Burst of Flavor Combinations: Enjoy the tangy feta, sweet cranberries, crunchy walnuts, and zesty lemon vinaigrette that create a symphony of tastes in every bite.
• Versatile Crowd-Pleaser: Serves as a fantastic side dish for potlucks, picnics, or a light lunch that appeals to various dietary preferences and age groups.
• Nutritious and Balanced Meal: Packed with protein from feta and walnuts, greens from spinach, and a vibrant dressing that adds both nutrition and exciting flavor profile.

Cranberry Fusilli Salad with Feta Ingredients

• Fusilli: Classic spiral-shaped pasta perfect for holding dressing.

• Feta Cheese: Tangy and crumbly Mediterranean cheese.
• Walnuts: Crunchy and rich nutty ingredient.

• Baby Spinach, Red Onion: Fresh green leaves and sharp onion for crisp texture.

• Dried Cranberries: Sweet and tart fruity element.

• Olive Oil, Lemon Juice: Smooth base for bright and light dressing.
• Honey: Natural sweetener to balance vinaigrette.
• Dijon Mustard: Adds subtle tang and helps emulsify dressing.

• Garlic Powder, Salt, Black Pepper: Classic seasonings for depth of flavor.

How to Make Cranberry Fusilli Salad with Lemon Vinaigrette

Step 1: Boil the Pasta

Cook fusilli in salted water until perfectly tender. Drain the pasta and rinse with cold water to stop cooking and cool it down quickly.

Step 2: Prepare Crisp Ingredients

Slice baby spinach into ribbons. Finely chop red onion into delicate pieces. Toast walnuts in a dry skillet until golden and fragrant, releasing their nutty aroma.

Step 3: Assemble the Salad Base

• Cooled fusilli
• Crumbled feta cheese
• Dried cranberries
• Chopped baby spinach
• Diced red onion
• Toasted walnuts

Step 4: Whip Up Zesty Vinaigrette

• Extra virgin olive oil
• Fresh lemon juice
• Honey
• Dijon mustard
• Garlic powder
• Sea salt
• Cracked black pepper

Whisk until the mixture becomes smooth and well-integrated.

Step 5: Finish and Serve

Drizzle the vinaigrette over the salad. Gently toss everything to ensure each bite is perfectly coated. Let the salad sit for 15 minutes to allow flavors to mingle. Serve chilled and enjoy the burst of Mediterranean-inspired freshness.

Pasta Salad Tips That Mix Feta, Cranberry, and Fusilli Perfection

• Perfectly Cook Pasta: Boil fusilli precisely to al dente stage for ideal texture, avoiding mushy or undercooked noodles.
• Maximize Flavor Infusion: Allow salad to rest in refrigerator for 15-20 minutes before serving to help ingredients blend and enhance overall taste profile.
• Toast Nuts Carefully: Lightly toast walnuts in a dry skillet to release natural oils and deepen their nutty flavor without burning.
• Balance Vinaigrette Ingredients: Adjust lemon juice and honey proportions to create a harmonious dressing that complements the salad's salty and sweet components.
• Vegetarian-Friendly Option: Replace walnuts with sunflower seeds for those with nut allergies or prefer alternative protein sources.

How to Save Feta & Cranberry Fusilli Salad for Later

• Store leftover salad in a sealed container in the refrigerator for up to 3 days. Keep dressing separate to prevent soggy pasta.
• Warm gently in microwave for 30-45 seconds on low power. Stir midway to distribute heat evenly and prevent pasta from becoming tough.
• Before serving cold leftovers, add a splash of fresh lemon juice and drizzle of olive oil to revive flavors and restore moisture.
• Skip freezing this salad as feta cheese and fresh spinach will lose texture and become watery when thawed.

Toppings That Work with Fusilli Salad

• Pair Zesty White Wine: Crisp sauvignon blanc perfectly complements the tangy feta and bright lemon vinaigrette, cutting through the richness of walnuts and cheese.
• Enhance with Sparkling Water: Lemon-infused sparkling water adds refreshing citrus notes that mirror the salad's vibrant lemon dressing, cleansing the palate between bites.
• Match Herbal Rosé: Light, herbaceous rosé wine balances the salad's sweet cranberries and savory feta, creating a harmonious flavor experience with subtle Mediterranean undertones.
• Serve Alongside Crusty Bread: Warm, rustic sourdough or olive bread provides a delightful textural contrast, perfect for soaking up the remaining tangy vinaigrette and adding a satisfying crunch.

Feta & Cranberry Fusilli Salad with Lemon Vinaigrette Recipe

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4.9 from 18 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Mediterranean-inspired Feta & Cranberry Fusilli Salad brings zesty lemon vinaigrette and tangy cheese together in a refreshing pasta experience. Crisp ingredients and bold flavors create a delightful dish you’ll crave for lunch or light dinner.

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Ingredients

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Main Ingredients:

• 8 ounces (226 grams) fusilli pasta
• 1 cup (240 milliliters) feta cheese, crumbled
• 1/2 cup (120 milliliters) dried cranberries
• 1/2 cup (120 milliliters) baby spinach, chopped

Aromatics and Nuts:

• 1/4 cup (60 milliliters) red onion, finely diced
• 1/4 cup (60 milliliters) toasted walnuts, chopped

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Instructions

1. Bring a pot of salted water to a rolling boil and cook fusilli until it reaches a tender yet firm consistency, approximately 8-10 minutes.
2. Drain the pasta thoroughly and rinse under cold water to halt the cooking process and prevent clumping, then set aside to cool completely.
3. While the pasta cools, finely chop fresh baby spinach leaves into delicate ribbons and mince red onion into small, uniform pieces.
4. Gently toast walnuts in a dry skillet over medium heat until fragrant and golden brown, stirring constantly to prevent burning.
5. In a spacious mixing bowl, combine the chilled fusilli with crumbled feta cheese, vibrant dried cranberries, prepared spinach, red onion, and toasted walnuts.
6. Create the zesty vinaigrette by whisking together extra virgin olive oil, freshly squeezed lemon juice, golden honey, robust Dijon mustard, aromatic garlic powder, kosher salt, and freshly ground black pepper.
7. Pour the bright vinaigrette over the salad and gently fold the ingredients to ensure even distribution of flavors and dressing.
8. For optimal taste, allow the salad to rest in the refrigerator for 15-20 minutes, enabling the ingredients to harmonize and develop a more intense flavor profile.
9. Serve chilled and enjoy the refreshing combination of textures and tastes.

Notes

• Choose high-quality fusilli with ridges to help capture more dressing and enhance flavor absorption.
• Crumble feta just before mixing to maintain its fresh, creamy texture and prevent clumping.
• Lightly toast walnuts in a dry skillet for 2-3 minutes to intensify their nutty flavor and add a delightful crunch.
• Swap feta for vegan cheese alternatives and use gluten-free pasta to accommodate different dietary needs.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Boiling
• Cuisine: Mediterranean

Nutrition

• Serving Size: 4
• Calories: 400
• Sugar: 12 g
• Sodium: 600 mg
• Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 4 g
• Protein: 12 g
• Cholesterol: 30 mg