This Easy Fall Pasta Salad is a delightful combination of hearty pasta, vibrant veggies, and autumn flavors. The sweetness of dried cranberries pairs perfectly with the nuttiness of walnuts, while the balsamic vinaigrette adds a tangy touch. It's a versatile dish that can be served as a side or a light main course, perfect for any fall gathering or weeknight dinner.
Ingredients: 8 oz pasta, such as farfalle or penne. 1 cup cherry tomatoes, halved. 1 cup baby spinach leaves. 1/2 cup chopped walnuts. 1/4 cup crumbled feta cheese. 1/4 cup dried cranberries. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. 1 teaspoon honey. Salt and pepper to taste.
Instructions: Follow the directions on the package to cook the pasta until it is al dente. Let it cool down after draining. Put the cooked pasta, cherry tomatoes, baby spinach, walnuts, feta cheese, and dried cranberries in a large bowl. Honey, salt, and pepper should all be mixed together in a small bowl with olive oil. Add the dressing to the pasta salad and mix it all together. Put it in the fridge for at least 30 minutes before you serve it. If you want, you can add more feta cheese and walnuts as a garnish before serving.
Prep Time: 15 minutes
Cook Time: 10 minutes
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