Farfalle Salad with Apple, Cranberry and Feta

Preparation
25 MIN
Cooking
15 MIN
Output
8 to 10 servings
Photo Farfalle Salad with Apple, Cranberry  and Feta

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

  • 1. In a large bowl, combine the lemon juice and olive oil. Season with salt and pepper. Set aside.
  • Salad

  • 2. In a pot of salted boiling water, cook the pasta al dente. Drain and lightly oil. Let cool. Add to the dressing.
  • 3. 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.
  • 4. Add the onions and the remaining ingredients to the pasta. Adjust the seasoning.

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