Mixed Berry Pasta Salad with Raspberry Vinaigrette
By BerryWorldRaspberry vinegar adds fruity sharpness to a salad dressing and perfect served with the spinach leaves, feta and berries.Time and servings
Ingredients
12 total- 450 g of fresh raspberries
- 300 g of fusilli pasta
- 1 red chicory, leaves separated
- 0.5 cucumber
- 60 g of fresh baby leaf spinach
- 6 radishes, sliced
- 250 g of mixed berries of your choice
- 2 tablespoons of flaked almonds, toasted
- 100 g of feta, crumbled
- 2 tablespoons of extra virgin olive oil, for the dressing
- 450 ml of white wine vinegar
- 100 g of caster sugar
Method
4 stepsStep 1
For the salad: Bring a large pan of water to the boil and cook the pasta according to the packet instructions. Drain and run under the cold water to cool down completely. Drain well again and tip into a large serving bowl.
Step 2
Add the remaining ingredients to the bowl with the pasta and gently give everything a toss together.
Step 3
Whisk together the oil and raspberry vinegar with a pinch of sea salt and some ground black pepper. Pour over the salad and give it all another gentle toss.
Step 4
For the raspberry vinegar: If you wanted to make your own raspberry vinegar here is a simple recipe. It will last for up to 12 months and as well as perfect in salad dressings it is also amazing drizzled over ice cream or for deglazing the cooking pan to create a delicious sauce.