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Creamy Ricotta & Cranberry Farfalle Salad with Citrus Vinaigrette

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This creamy farfalle salad combines tender bow tie pasta with rich ricotta, tart cranberries, and a bright citrus vinaigrette for a refreshing side or light main dish.

Ingredients

Scale
  • For the Farfalle:
  • 8 oz farfalle (bow tie) pasta
  • 1/2 cup whole milk ricotta cheese
  • 1 tbsp heavy cream
  • 1/4 tsp lemon zest
  • For the Salad:
  • 1/2 cup dried cranberries
  • 1/4 cup toasted slivered almonds
  • 2 tbsp chopped fresh parsley
  • For the Citrus Vinaigrette:
  • 3 tbsp olive oil
  • 2 tbsp fresh orange juice
  • 1 tbsp white wine vinegar
  • 1 tsp honey
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Instructions

  1. Cook farfalle according to package directions until al dente. Drain and rinse with cold water to cool. Drain well.
  2. In a small bowl, combine ricotta, heavy cream, and lemon zest; mix until smooth.
  3. In a large bowl, toss cooked pasta with ricotta mixture until coated.
  4. Add dried cranberries, almonds, and parsley; toss gently.
  5. In a separate small bowl, whisk together olive oil, orange juice, vinegar, honey, salt, and pepper until emulsified.
  6. Pour vinaigrette over pasta salad and toss to combine. Serve chilled or at room temperature.

Nutrition

Find it online: https://cheerychop.com/creamy-ricotta-cranberry-farfalle-salad/