Description
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a colorful, delicious dish that brings together the creamy richness of feta cheese and the sweet tang of dried cranberries. Tossed with crunchy walnuts and fresh baby spinach, this salad is drizzled with a zesty lemon vinaigrette for a burst of flavor in every bite. Perfect as a light meal or an impressive side dish at gatherings, this pasta salad takes just 20 minutes to prepare, making it an ideal choice for busy weeknights or last-minute picnics. Enjoy its vibrant presentation and delightful taste that will leave your guests asking for seconds!
Ingredients
Scale
- 12 oz rigatoni pasta
- 1/2 cup crumbled feta cheese
- 1/3 cup dried cranberries
- 1/4 cup toasted walnuts, chopped
- 2 cups baby spinach
- 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 in boiling salted water until al dente. Drain and rinse under cold water.
- In a bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified.
- In a large mixing bowl, combine cooked rigatoni, feta cheese, cranberries, walnuts, spinach, and red onion.
- Pour the vinaigrette over the salad and gently toss to combine.
- Serve immediately or chill in the fridge for about 15 minutes to enhance flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (approx. 200g)
- Calories: 320
- Sugar: 10g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg