Description
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a refreshing and vibrant dish that brings together the creamy richness of feta cheese, the sweet tanginess of dried cranberries, and the satisfying crunch of walnuts. Perfect for summer gatherings, picnics, or as a light weeknight meal, this salad is quick to prepare in just 20 minutes. The zesty lemon vinaigrette adds a bright finish, making each bite a delightful experience. Not only is it delicious, but it’s also packed with nutritious ingredients like baby spinach and healthy fats from walnuts. Impress your family and friends with this colorful pasta salad that’s as pleasing to the eye as it is to the palate.
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 until smooth.
- In a large mixing bowl, combine cooked rigatoni, spinach, feta cheese, cranberries, walnuts, and red onion.
- Drizzle lemon vinaigrette over the salad mixture and gently toss to coat all ingredients evenly.
- Serve immediately or chill for about 15 minutes to enhance flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixed
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 7g
- Sodium: 250mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg