Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe
A delightful and flavorful Feta & Cranberry Rigatoni Salad with a zesty Lemon Vinaigrette. This pasta salad is a perfect combination of savory feta, sweet cranberries, crunchy walnuts, and fresh baby spinach, dressed in a tangy lemon dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing, Tossing
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Pasta:
- 12 oz rigatoni pasta
Salad:
- 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
Lemon Vinaigrette:
- 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 the pasta
Boil rigatoni according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- Prepare the vinaigrette
In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper.
- Assemble the salad
In a large bowl, combine cooked rigatoni, crumbled feta, dried cranberries, toasted walnuts, baby spinach, and sliced red onion.
- Dress the salad
Drizzle the lemon vinaigrette over the salad and toss gently to coat all ingredients evenly.
- Serve & enjoy!
Serve immediately or chill for 15 minutes for enhanced flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 8g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg
Keywords: Rigatoni Salad, Feta Salad, Pasta Salad, Lemon Vinaigrette, Cranberry Salad
