Pasta salad with spinach, caramelized walnuts and mustard vinaigrette

Recipe for Pasta Salad with Spinach, Caramelized Walnuts, and Mustard Vinaigrette

Hello! Today we are going to prepare a salad that combines the smoothness of pasta, the freshness of spinach, and the sweet and crunchy touch of caramelized walnuts, all dressed with a mustard vinaigrette that gives it a vibrant flavor. This dish is ideal for those looking for a delicious, nutritious, and easy-to-make option at home.

Preparation time

This recipe is simple and quick, perfect for a light lunch or healthy dinner.

• Preparation: 15 minutes
• Cooking: 12 minutes
• Total: 27 minutes
• Servings: 4
• Difficulty: Easy

Ingredients

For the salad

• 250 grams of fusilli or spiral pasta
• 2 handfuls of fresh spinach leaves
• 100 grams of mozzarella balls or soft cheese
• 50 grams of diced cooked ham or turkey
• 2 tablespoons of sweet corn
• 10 cherry tomatoes cut in half
• 50 grams of caramelized walnuts

For the mustard vinaigrette

• 3 tablespoons extra virgin olive oil
• 1 tablespoon of Sherry or balsamic vinegar
• 1 dab of Dijon mustard
• 1/2 teaspoon garlic powder
• Salt to taste
• Ground black pepper to taste

2. If you can't find caramelized walnuts, you can make them at home by heating walnuts with a little sugar in a pan until golden and crispy. For an alternative cheese, use feta cheese 3. or ricotta.

Utensils we will use

• 4. Pot for cooking pasta
• Strainer
• Large mixing bowl
• Knife and cutting board
• Spoon or spatula for mixing
• 5. Small bowl for the vinaigrette

Preparation

1. Cooking the pasta

1. Boil the water: 6. Fill a large pot with water and add a pinch of salt. Bring to a boil over high heat.
2. Add the pasta: 7. Add the fusilli to the boiling water and cook according to package instructions, generally 10-12 minutes until al dente.
3. Cool and drain: 8. When ready, drain the pasta in a colander and rinse with cold water to stop cooking and prevent sticking.

2. Prepare the mustard vinaigrette

1. Mix ingredients: 9. In a small bowl, combine olive oil, vinegar, mustard, garlic powder, salt, and pepper.
2. Emulsify: 10. Whisk with a fork or whisk until a homogeneous and slightly creamy mixture is obtained.

3. Assemble the salad

1. 11. Place the base ingredients: 12. In the large bowl, combine the cold pasta 13. with the clean and drained spinach leaves.
2. 14. Add complementary ingredients: 15. Incorporate the cherry tomatoes, sweet corn, diced ham, and mozzarella balls.
3. 16. Add the caramelized walnut: Just before serving, add the walnuts so they retain their crunchy texture.
4. Dress when serving: Pour the vinaigrette and mix gently so that all ingredients are well coated without damaging the leaves.

To finish and serve

Avoid preparing the vinaigrette too far in advance so that the spinach doesn't wilt. Serve immediately to maintain freshness and enjoy this combination of flavors and textures. You can accompany this salad with crusty bread or a light grilled chicken dish for a complete meal.

I want to share these tips with you

• Flavor balance: The vinaigrette should have a perfect balance between acidity and smoothness to highlight without overpowering the spinach and pasta.
• Crunchy texture: Caramelized walnuts provide an important contrast, but always add them just before serving so they don't lose their crunch.
• Freshness: Fresh spinach is key; make sure to wash and dry it well to avoid excessive moisture.
• Simple substitutions: If you can't find mozzarella, cheeses like burrata or fresh cheese work well.
• Advance preparation: You can cook the pasta in advance and store it in the refrigerator in portions to make this salad quickly at any time.

Nutritional Information

• Calories: 320 kcal
• Protein: 15 g
• Fats: 18 g
• Carbohydrates: 30 g
• Fiber: 4 g

Approximate values per serving. They depend on the ingredient brands and exact quantities used.

5 keys to make it perfect

1. Choose the right pasta: Prefer curly or hollow-shaped pastas like fusilli or penne because they trap the vinaigrette and ingredients well.
2. Do not overcook the pasta: Cooking al dente prevents the salad from losing texture and the pasta from becoming mushy when mixed with the vinaigrette.
3. Use fresh and well-dried spinach: Moisture can ruin salad by making it watery, so proper drying is essential.
4. Homemade caramelized walnut: Preparing the walnuts yourself with a touch of sugar and butter enhances their flavor and guarantees freshness and texture.
5. Dress at the last minute: To preserve the texture and freshness of the leaves and prevent them from wilting, mix the salad with the vinaigrette just before serving.

When is it ideal to enjoy it?

This salad is perfect for summer when you're looking for fresh, quick, and nutritious dishes. It's also an ideal option for family gatherings or when you want a light side dish for barbecues or outdoor meals. Its balance of flavors, freshness, and easy preparation makes it suitable for any time of day, whether it's a quick lunch or a light and tasty dinner.

Comparative table of pasta salad recipes

Frequently asked questions about pasta salad with spinach, caramelized walnuts, and mustard vinaigrette

Share your experience

Cooking is for experimenting and sharing. Leave your comment and tell us how this pasta salad with spinach and caramelized walnuts turned out for you! Did you try making the vinaigrette with different mustards or add another touch? Your tricks and variations are always welcome.

Culinary glossary

• Al dente: Term indicating that pasta is cooked but still firm to the bite.
• Vinaigrette: Mixture of oil, vinegar, and seasonings used to dress salads.
• Dijon Mustard: Mustard with a strong and slightly spicy flavor, originating from France.
• Drain: To remove liquid from a food, usually with a colander.
• Caramelized walnut: Walnut toasted with sugar to give it a sweet and crunchy touch.