Ingredients and Weight:
- Farfalle pasta (bow-tie pasta): 1 pound (454 grams)
- Dried cranberries: 1 cup (120 grams)
- Sliced almonds: 1 cup (113 grams)
- Red onion, finely chopped: 1/2 cup (60 grams)
- Celery, finely chopped: 1/2 cup (60 grams)
- Green onions, thinly sliced: 1/4 cup (15 grams)
For the dressing:
- Mayonnaise: 1/2 cup (120 grams)
- Sour cream: 1/4 cup (60 grams)
- Dijon mustard: 1 tablespoon (15 grams)
- Honey: 2 tablespoons (30 grams)
- Apple cider vinegar: 2 tablespoons (30 grams)
- Salt and black pepper to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Cook the farfalle pasta according to the package instructions. Drain and rinse with cold water.
- While the pasta is cooking, prepare the cranberries, almonds, red onion, celery, and green onions.
- In a large bowl, whisk together the dressing ingredients.
- Combine the cooked pasta, cranberries, almonds, red onion, celery, and green onions in the dressing bowl. Toss to coat evenly.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Nutritional Information:
- Serving size: 1 cup
- Calories: 350
- Fat: 15 grams
- Carbohydrates: 45 grams
- Protein: 8 grams
Dish Characteristics:
- Sweet and tangy flavors from the cranberries and dressing
- Crunchy texture from the almonds and vegetables
- Vibrant colors and a refreshing taste
User Comments:
- "This pasta salad is the perfect combination of sweet and savory. The cranberries and almonds add a delightful flavor burst." - John S.
- "I love that this salad is so easy to make and the ingredients are easily accessible. It's a staple at our summer gatherings." - Mary L.
- "The dressing is creamy and tangy, and it coats the pasta and vegetables perfectly. This salad is a crowd-pleaser." - David T.
Special Precautions and Tips:
- For a nut-free option, omit the almonds.
- Add additional vegetables to your liking, such as bell peppers, cucumber, or zucchini.
- Serve chilled for optimal flavor and texture.
