Farfalle Salad with Apple, Cranberry and Feta

Name: Farfalle Salad with Apple, Cranberry and Feta
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 8 to 10 servings
Ingredients: 3 tbsp (45 ml) lemon juice; 3 tbsp (45 ml) olive oil; Salt and pepper; 1 lb (454 g) farfalle; 3 red onions, finely diced; 2 tbsp (30 ml) olive oil; 1 tbsp (15 ml) lemon juice; 2 green apples, cored and diced; 1 red apple, cored and diced; ½ cup (75 g) dried cranberries, coarsely chopped; ½ lb (225 g) feta cheese, drained and finely diced; 6 cups (140 g) arugula, coarsely chopped

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Preparation 25 min
Cooking 15 min
Makes 8 to 10 servings

This fresh take on a potluck staple gets its tangy flavour (and festive colouring) from a combination of diced apple, red onion and chopped arugula. It has family favourite written all over it!

Featured in RICARDO Magazine HOLIDAY 2015 (p. 107)

Vegetarian
Nut-free
Egg-free

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Ingredients

Dressing
- 3 tbsp (45 ml) lemon juice
- 3 tbsp (45 ml) olive oil
- Salt and pepper
Salad
- 1 lb (454 g) farfalle
- 3 red onions, finely diced
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) lemon juice
- 2 green apples, cored and diced
- 1 red apple, cored and diced
- ½ cup (75 g) dried cranberries, coarsely chopped
- ½ lb (225 g) feta cheese, drained and finely diced
- 6 cups (140 g) arugula, coarsely chopped

Preparation

Dressing
- In a large bowl, combine the lemon juice and olive oil. Season with salt and pepper. Set aside.
Salad
- In a pot of salted boiling water, cook the pasta al dente. Drain and lightly oil. Let cool. Add to the dressing.
- In a large non-stick skillet over medium heat, soften the onions in the oil and lemon juice for about 7 minutes or until the onions are very soft. Season with salt and pepper. Let cool.
- Add the onions and the remaining ingredients to the pasta. Adjust the seasoning.

Note from Ricardo

The salad will keep for up to 24 hours in the refrigerator.

Personal Note

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Farfalle Salad with Apple, Cranberry and Feta

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