Description
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a delightful fusion of flavors and textures, perfect for any occasion. This vibrant dish features creamy feta cheese mingled with sweet dried cranberries, crunchy toasted walnuts, and a zesty lemon vinaigrette that brings everything together beautifully. It’s not only quick to make—taking just 20 minutes—but it’s also versatile enough to serve as a light meal or a side dish at your next gathering. Whether you’re enjoying it on its own, pairing it with grilled chicken, or taking it to a potluck, this salad is sure to impress with its colorful presentation and irresistible taste.
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
- Boil 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 pasta with feta cheese, cranberries, walnuts, baby spinach, and red onion.
- Drizzle the vinaigrette over the salad mixture and toss gently to coat evenly.
- Serve immediately or chill in the refrigerator for 15 minutes for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 330
- Sugar: 7g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg