Description
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a delightful, vibrant dish that offers a perfect balance of flavors and textures. Bursting with creamy feta, sweet dried cranberries, crunchy walnuts, and fresh baby spinach, this salad is not only visually appealing but also incredibly tasty. With its zesty lemon vinaigrette, each bite is a refreshing experience, making it an ideal choice for anything from casual lunches to festive gatherings.
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 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 to make the vinaigrette.
- In a large mixing bowl, combine cooked rigatoni with feta cheese, cranberries, walnuts, spinach, and red onion.
- Drizzle vinaigrette over the salad and toss gently to combine.
- Serve immediately or chill for about 15 minutes before serving for enhanced flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 320
- Sugar: 10g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg