Description
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a vibrant and flavorful dish that combines the creaminess of feta with the sweetness of dried cranberries, perfectly balanced by a zesty lemon vinaigrette. This pasta salad is not only quick to prepare, taking just 20 minutes, but it also makes for a delightful addition to any meal, whether enjoyed as a light lunch or served alongside grilled meats at gatherings. Packed with wholesome ingredients like fresh baby spinach and crunchy toasted walnuts, this dish is as nutritious as it is delicious. Ideal for meal prep, leftovers can be easily stored in the fridge, ensuring you have a tasty option ready throughout the week.
Ingredients
Scale
- 12 oz rigatoni pasta
- 2 cups baby spinach
- 1/2 cup crumbled feta cheese
- 1/3 cup dried cranberries
- 1/4 cup chopped toasted walnuts
- 1/4 red onion, thinly sliced
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- Salt and black pepper to taste
Instructions
- Cook rigatoni in boiling water 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 lemon vinaigrette over the salad mixture and toss gently to coat.
- Serve immediately or chill in the refrigerator for about 15 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 360
- Sugar: 8g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 15mg