Cranberry Walnut Pasta Salad
A delicious and easy pasta salad with walnuts, cranberries, and feta cheese tossed with a homemade creamy balsamic vinaigrette
Servings 8
Calories 511kcal
Ingredients
- 16 oz rotini pasta
- ½ cup walnuts chopped
- 1 cup dried cranberries
- 1 cup green onion diced
- ½ cup feta or goat cheese crumbled
Creamy balsamic vinaigrette
- ½ cup olive oil
- ¼ cup balsamic vinegar
- 3 cloves garlic minced
- 1 tbsp mayonnaise
- 1 tbsp oregano
- 1 tsp Kosher salt
- 1 tsp black pepper ground
Instructions
- Cook the rotini pasta 1 minute shy of al dente (per package instructions).
- Strain the pasta, coat it in a bit of olive oil, and let it cool to room temperture.
- Once your pasta is cool put it in a large salad bowl with the walnuts, cranberries, green onions, and cheese.
- Pour the creamy balsamic vinaigrette over the top and toss until combined and the pasta is well coated.
- Store in the fridge for 2-3 hours prior to serving. Can be kept in fridge up to 4 days.
Creamy balsamic vinaigrette
- Combine all the ingredients in a measuring cup or mason jar. Blend with an immersion blender until well combined.
Nutrition
Calories: 511kcal | Carbohydrates: 62g | Protein: 16g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.004g | Cholesterol: 9mg | Sodium: 418mg | Potassium: 549mg | Fiber: 9g | Sugar: 3g | Vitamin A: 179IU | Vitamin C: 3mg | Calcium: 121mg | Iron: 3mg