Description
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a refreshing and vibrant dish that perfectly balances creamy feta cheese, sweet dried cranberries, and crunchy walnuts. Tossed in a zesty lemon vinaigrette, this pasta salad makes for a delightful main course or an eye-catching side dish at any gathering. Ready in just 20 minutes, it’s ideal for busy weeknights or spontaneous gatherings. Loaded with nutritious ingredients like baby spinach and walnuts, this salad is not only delicious but also healthy. Make it ahead of time to let the flavors meld together, ensuring each bite is bursting with freshness.
Ingredients
Scale
- 12 oz rigatoni pasta
- 2 cups baby spinach
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped toasted walnuts
- 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 directions until al dente. Drain and rinse under cold water.
- For the dressing, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl.
- In a large mixing bowl, combine cooked rigatoni, feta cheese, cranberries, walnuts, spinach, and red onion.
- Drizzle the dressing over the salad mixture and toss gently to coat.
- Serve immediately or refrigerate for 15 minutes to enhance flavors before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 6g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg