Cranberry Lime Salad
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.