Ingredients
Salad Ingredients
- 1 pound bowtie pasta
- 2 cups baby spinach
- 2 cups arugula
- 1/2 cup dried cranberries
- 1/4 cup golden raisins
- 1/2 cup walnut halves
- 1/2 cup crumbled feta cheese
Dressing Ingredients
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon kosher salt
- 1/2 cup olive oil
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook 1 pound of bowtie pasta according to the package instructions until al dente. Drain the pasta and allow it to cool completely.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled bowtie pasta, 2 cups baby spinach, 2 cups arugula, 1/2 cup dried cranberries, 1/4 cup golden raisins, 1/2 cup walnut halves, and 1/2 cup crumbled feta cheese. Toss gently to combine all the ingredients evenly.
- Prepare the Dressing: In a small bowl, whisk together 1/4 cup balsamic vinegar, 2 tablespoons honey, 1 tablespoon Dijon mustard, 1/4 teaspoon ground black pepper, and 1/4 teaspoon kosher salt until well mixed. Slowly drizzle in 1/2 cup olive oil while whisking constantly to emulsify the dressing.
- Toss Salad with Dressing: Pour the desired amount of the prepared dressing over the salad ingredients and gently toss to coat everything evenly. Adjust the amount of dressing to taste.
Notes
- Make sure the pasta is fully cooled before mixing with spinach and arugula to prevent wilting.
- You can substitute walnuts with pecans or almonds according to preference.
- This salad can be refrigerated for up to 2 days but is best served fresh.
- Add grilled chicken or tofu for added protein if desired.
- Adjust the sweetness of the dressing by varying the honey quantity.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
