Cranberry Lime Pasta Salad with Feta
I was really surprised and delighted with the Cranberry Pear Balsamic and Persian Lime Olive Oil dressing. I've enjoyed it on green salads, but using it in a pasta salad made it truly special. And it pairs perfectly with the pine nuts.
8 oz. small pasta such as ditalini
1/3 cup dried cranberries, chopped
2 oz. toasted pine nuts*
2 green onions, chopped
2 oz. feta, crumbled
2-3 tablespoons parsley, chopped
1/4 cup Cranberry Pear Balsamic Vinegar
1/3 cup Persian Lime Olive Oil
1 teaspoon Dijon or your favorite mustard
Cook the pasta in salted water according to package directions. Drain, rinse, and drain well again. Set aside to cool.
In a large bowl, combine the ditalini, cranberries, pine nuts, green onions, feta and parsley. In a small container, combine the vinegar, oil and mustard, and shake vigorously.
Pour the dressing over the salad and toss. Taste to see if the salad needs a pinch of salt. Chill, then serve.
* Check the expiration date on your pine nuts. Old ones are inedible. Toast the pine nuts in a skillet over medium heat. Be sure to stir them often so they won't burn. Remove from the skillet and cool before using.