Pasta Salad with Spinach, Caramelized Walnut and Mustard Vinaigrette

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

Hello! We are going to prepare a vibrant recipe that combines garden freshness with crunchy textures and a dressing that awakens the palate. This pasta salad is the perfect balance between healthy and indulgent, ideal for those looking for a complete meal in a short time and wanting to enjoy natural ingredients with a gourmet touch.

Preparation time

To organize ourselves better in the kitchen, here is the breakdown of the times needed for this easy recipe.

• Preparation: 10 minutes
• Cooking: 10 minutes
• Total: 20 minutes
• Servings: 4
• Difficulty: Easy

Ingredients

These are the elements we will bring to life on our plate. Remember to respect the quantities to achieve the perfect balance.

For the pasta

• 250 g fusilli pasta

For the salad

• 2 cups baby spinach
• ½ cup caramelized walnuts
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• ¼ cup goat cheese

For the vinaigrette

• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 3 tablespoons apple cider vinegar
• ¼ cup olive oil

If you don't have green apple, you can substitute it with firm pear, which provides a similar sweetness. If goat cheese is too strong for your taste, crumbled feta cheese works very well, although it will slightly change the creamy profile of the dish. If you're interested in exploring other green leaf combinations, a spinach pasta salad accepts arugula well, but keep in mind that it will add a bitter touch.

Utensils we will use

You don't need sophisticated equipment; with these basics you surely have at home, we will achieve an excellent result.

• Large pot (for cooking pasta)
• Pasta strainer
• Large bowl or salad bowl
• Chef's knife and cutting board
• Silicone spatula or wooden spoon
• Small jar with lid or small bowl (for the vinaigrette)
• Small whisk (optional)

Preparation

This is where the magic happens. Follow these steps so that each component maintains its integrity and flavor. The key is to treat each ingredient with care.

1. Cooking and cooling the pasta

   Boil the water. Place the large pot over high heat with plenty of water. When it comes to a boil, add a generous pinch of salt.
   
   Cook the fusilli. Add the 250 g of fusilli pasta and cook according to package instructions, generally about 10 minutes, until al dente (firm to the bite, not soft).
   
   Stop cooking. Drain the pasta immediately in the colander and rinse it under the tap with cold water. This step is crucial: we want to stop the cooking so that the pasta doesn't become mushy and stays loose. Drain very well to remove excess water.

2. Preparation of fresh ingredients

   Cut the apple. Wash the green apple well. Cut it into thin slices (half-moon type or thin wedges). If you want to prevent it from oxidizing, you can lightly pass it through lemon water, although the vinaigrette will help later.
   
   Prepare walnuts and cheese. If you didn't buy the nut already prepared, this is the time to have your caramelized nut on hand. Crumble the goat cheese into small pieces with your hands or a fork.
   
   Check spinach. Make sure the 2 cups of baby spinach are clean and dry. Excess moisture is the enemy of a good salad.

3. Mixing the salad

   Integrate base. In the large bowl, place the already cold and well-drained fusilli pasta.
   
   Add freshness. Incorporate the baby spinach and green apple slices.
   
   Add textures. Add the caramelized nut and crumbled goat cheese.
   
   Mix gently. With the spatula, stir the ingredients with gentle, folding movements to distribute them without breaking the spinach leaves or crumbling the cheese too much.

4. Making the vinaigrette

   Combine liquids. In the small jar or bowl, pour the 2 tablespoons of Dijon mustard, the tablespoon of honey, and the 3 tablespoons of apple cider vinegar.
   
   Emulsify. Gradually add the ¼ cup of olive oil while whisking with the whisk (or close the jar and shake vigorously) until the mixture looks thick and homogeneous. The mustard vinaigrette it should be silky.

To finish and serve

Just before serving, pour the vinaigrette over the salad and mix one last time gently so that the pasta absorbs the flavor without being drowned. Serve immediately to enjoy the crunchy contrast of the walnut and the freshness of the spinach. If you are looking for a more substantial option for a main meal, you could be inspired by a pasta and chicken salad adding grilled chicken breast to this same base. Accompany with a refreshing drink and enjoy this combination of textures.

Nutritional Information

Knowing what we eat helps us balance our diet. Here is an estimate of the values for each dish served.

• Calories: 480 kcal
• Proteins: 12 g
• Fats: 28 g
• Carbohydrates: 45 g
• Fiber: 4 g

Note: Nutritional values are approximate and may vary depending on the specific brands of products used, especially in the case of caramelized walnuts and cheese.

7 keys to make it perfect

Sometimes, small details make the difference between a good dish and an unforgettable one. Here I share my secrets for this preparation.

1. Use fresh and quality ingredients: The freshness of the spinach and walnuts makes a difference in flavor and texture. Wilted spinach can ruin the experience; look for the firmest and greenest leaves.
2. Cool the pasta well: This is vital. If you mix hot pasta with spinach, it will cook with the steam and lose its crispy texture. Additionally, the cheese will melt prematurely, creating an unwanted sauce instead of defined pieces.
3. Dress at the right time: The salt and vinegar in the vinaigrette tend to draw water from vegetables. Add the vinaigrette only when you are about to serve to maintain the freshness of the leaves and the crunchiness of the caramelized walnut.
4. Try alternative combinations: If you like to experiment, pear and blue cheese not only add flavor but also new nuances to your recipe, similar to what you would find in a caramelized pear, candied walnut, and blue cheese salad.
5. Introduce additional proteins: If you want more satiety to turn this into a single dish for athletes or children, a grilled chicken breast cut into cubes or roasted chickpeas are excellent options that do not alter the base flavor.
6. Decorate with extra walnuts: Reserve a little caramelized walnut to put on top at the end. This gives a very appetizing visual touch and guarantees that «crunch» in the first bite.
7. Serve appropriately: Un white wine fresh or sparkling water with a slice of lemon perfectly complement these delicate and natural flavors without overpowering the mustard or cheese.

When is it ideal to enjoy it?

This salad is incredibly versatile, but it shines brightest at specific times. It is perfect for Autumn, when apples are at their peak sweetness and acidity. It is also the champion of lunches on warm summer days, as the freshness and lightness of the pasta refresh and provide energy without the heaviness of a hot stew.

Socially, it's a winning option to share at family gatherings or with friends. Its colorful presentation captivates on any informal occasion, from a picnic to a light mid-week dinner when you need something nutritious to break the routine but don't have hours to cook. If you're looking for summer options, you might also be interested in trying a mango and cucumber pasta salad to vary the menu.

Comparison table

To help you choose the best option according to your craving of the day, here we compare our star recipe with other popular variations.

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I'd love to know how this combination of flavors turned out for you or if you dared to make any creative changes. Did you use pear instead of apple? Did you try another cheese? Leave your comment and share your own tricks so we can all learn together!

Culinary glossary

So that you have no doubts while cooking, here I explain some terms we have used.

• Al dente: The cooking point of pasta where it is cooked but offers a slight resistance when bitten, without being soft or mushy.
• Caramelize: To cook a food (in this case, walnuts) with sugar until it melts and coats it, or to cook an ingredient until its own natural sugars brown.
• Emulsify: To beat two liquids that normally do not mix (like vinegar and oil) until a unified, creamy, and homogeneous mixture is achieved.
• Baby (spinach): Refers to leaves harvested early, which are more tender, smaller, and sweeter than conventional mature spinach.
• Reverse bain-marie: (Implicit cooling technique) Rapidly cooling a cooked food to stop the cooking, in this case using cold running water over the pasta.