Description
Indulge in the perfect blend of sweet and savory with this Feta & Cranberry Rigatoni Salad featuring a zesty Lemon Vinaigrette. This refreshing pasta salad is a delightful addition to any gathering or as a satisfying meal all on its own.
Ingredients
Scale
Rigatoni Salad:
- 12 oz rigatoni pasta
- ½ cup dried cranberries
- ½ cup crumbled feta cheese
- 1 cup baby spinach (roughly chopped)
- ¼ cup red onion (thinly sliced)
- ¼ cup chopped fresh parsley
- â…“ cup toasted walnuts or pecans (optional)
Lemon Vinaigrette:
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic (minced)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the rigatoni: Boil rigatoni according to package instructions until al dente. Drain and rinse under cold water.
- Prepare the vinaigrette: Whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper until well combined.
- Combine ingredients: In a large bowl, mix pasta, cranberries, feta, spinach, red onion, parsley, and nuts (if using).
- Add the vinaigrette: Pour the vinaigrette over the salad and toss gently to coat.
- Chill and serve: Chill for 30 minutes to meld flavors, then serve and enjoy!
Notes
- This salad is perfect for meal prep and can be enjoyed the next day.
- For a heartier meal, add grilled chicken, or swap spinach for arugula for a peppery kick.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 310
- Sugar: 6g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg
