Description
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a vibrant and delicious dish that’s perfect for any occasion. This refreshing pasta salad combines creamy feta cheese with sweet dried cranberries, crunchy walnuts, and fresh baby spinach, all tossed in a zesty lemon vinaigrette. With its delightful mix of flavors and textures, this salad not only impresses at potlucks and summer barbecues but is also a quick weeknight meal solution. Ready in just 20 minutes, it’s versatile enough to be enjoyed as a main dish or a side. Your guests will love the colorful presentation and the burst of flavors in every bite!
Ingredients
Scale
- 12 oz rigatoni pasta
- 2 cups baby spinach
- 1/2 cup crumbled feta cheese
- 1/4 cup toasted walnuts, chopped
- 1/3 cup dried cranberries
- 1/4 red onion, thinly sliced
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Salt and black pepper, to taste
Instructions
- Cook rigatoni according to package instructions until al dente. Drain and rinse under cold water.
- In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper.
- In a large mixing bowl, combine cooked rigatoni, feta cheese, cranberries, walnuts, spinach, and red onion.
- Drizzle the dressing over the salad and toss gently to coat.
- Serve immediately or chill for about 15 minutes for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 310
- Sugar: 7g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 10mg