Tired of heavy winter meals? Craving something fresh and flavorful but still comforting for those chilly evenings? Then look no further! This Winter Pasta Salad recipe offers a delightful twist on a classic, combining the satisfying heartiness of pasta with the vibrant flavors of winter vegetables and a zesty lemon vinaigrette. It’s a perfect quick dinner idea, a healthy meal option, and a delicious dish for any gathering. Get ready to experience homemade cooking at its finest!
Ingredients:
This recipe is easily adaptable to what you have on hand, making it a flexible and convenient choice for busy weeknights.
- 1 pound rotini pasta (or your favorite short pasta)
- 1 cup broccoli florets
- 1 cup Brussels sprouts, halved
- 1/2 cup crumbled feta cheese
- 1/4 cup toasted walnuts or pecans
- 1/4 cup dried cranberries
- For the Lemon Vinaigrette:
- 1/4 cup extra virgin olive oil
- 3 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste
Instructions:
Let's get cooking! This recipe is incredibly easy and comes together quickly.
- Cook the Pasta: Cook the rotini pasta according to package directions until al dente. Drain and rinse with cold water to prevent sticking. Set aside.
- Roast the Vegetables: Preheat your oven to 400°F (200°C). Toss the broccoli and Brussels sprouts with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes, or until tender-crisp.
- Prepare the Vinaigrette: While the vegetables are roasting, whisk together the olive oil, lemon juice, Dijon mustard, honey, and minced garlic in a small bowl. Season with salt and pepper to taste. A little extra honey can be added for sweetness, depending on your preference.
- Assemble the Salad: In a large bowl, combine the cooked pasta, roasted vegetables, feta cheese, toasted nuts, and dried cranberries.
- Dress and Serve: Pour the lemon vinaigrette over the salad and toss gently to combine. Taste and adjust seasoning as needed. Serve immediately or chill for later.
Cooking Tips for the Best Winter Pasta Salad:
- Don't overcook the pasta: Al dente pasta holds its shape better in salads.
- Roast your vegetables: Roasting brings out their natural sweetness and creates a delightful texture contrast to the pasta.
- Toast your nuts: Toasting enhances the nutty flavor and adds a pleasant crunch.
- Use fresh ingredients: Fresh lemon juice and high-quality olive oil make a big difference in the flavor of the vinaigrette.
- Add protein: For a heartier meal, add grilled chicken, chickpeas, or shrimp.
Variations:
This recipe is a great base for endless variations. Feel free to experiment!
- Different vegetables: Substitute or add other winter vegetables like carrots, butternut squash, or sweet potatoes.
- Different cheeses: Goat cheese or Parmesan cheese would also be delicious.
- Different nuts: Try almonds, pistachios, or pumpkin seeds.
- Add some spice: A pinch of red pepper flakes adds a nice kick.
Nutritional Information (per serving, approximate):
This information is based on a serving size assuming 4 servings and may vary based on ingredients used.
- Calories: Approximately 400-450
- Protein: 10-12g
- Fat: 20-25g
- Carbohydrates: 45-50g
- Fiber: 5-7g
This easy recipe for Winter Pasta Salad is a delightful and healthy addition to your meal repertoire. Its versatility allows you to customize it based on your preferences and available ingredients, making it a perfect choice for a quick weeknight dinner or a more elaborate gathering. Enjoy!