Pasta Salad with Apples, Dried Cranberries, Feta & Maple-Balsamic Dressing

Ingrédients

For the dressing

15 ml (1 tablespoon) Dijon mustard

15 ml (1 tablespoon) balsamic vinegar

15 ml (1 tablespoon) lemon juice

15 ml (1 tablespoon) maple syrup

90 ml (6 tablespoons) vegetable oil

Salt and pepper

For the pasta salad

454 g (1 lb) pasta (rotini type)

1/2 red onion, diced

2 or 3 Spartan apples, cored, seeded and diced*

1 142-g bag Patience Fruit & Co No Added Sugar Dried Cranberries (about 1 cup)

225 g (1/2 lb) feta cheese, drained and roughly crumbled

140 g (6 cups) arugula, roughly chopped

Here’s a great recipe for a one-dish supper you can make in a flash. Keep it in your back pocket for those crazy weeknights.

Quick: pasta goes into the pot. Boom: whip up the dressing. Chop up the onion, apples and cheese, then add a big handful of our dried cranberries with no added sugar (if you want to add the whole bag, we won’t tell!).

We guarantee you’ll love the results. This one’s a keeper!

Les étapes

1. Whisk mustard, vinegar, lemon juice and maple syrup together in a bowl. Add oil in a thin stream while whisking until the texture is creamy. Add salt and pepper. Set aside.

2. Whisk mustard, vinegar, lemon juice and maple syrup together in a bowl. Add oil in a thin stream while whisking until the texture is creamy. Add salt and pepper. Set aside.

3. Cook pasta in a pot of salted boiling water, following instructions on the package. Drain and add a little oil. Set aside to cool.

4. Cook pasta in a pot of salted boiling water, following instructions on the package. Drain and add a little oil. Set aside to cool.

5. Combine pasta with other ingredients in a big bowl. Add dressing and correct seasoning.

6. Combine pasta with other ingredients in a big bowl. Add dressing and correct seasoning.

Recommendations

We used Spartan apples because they don’t get brown too quickly when exposed to the air. They’ll still look (and taste) luscious for several hours!