Feta and Cranberry Rigatoni Salad with Lemon Vinaigrette
A delightful and healthy rigatoni salad featuring creamy feta, sweet cranberries, and crunchy walnuts, dressed in a tangy lemon vinaigrette. Perfect for lunch, picnics, or as a side dish.
Ingredients
Pasta and Salad Base
- 12 oz rigatoni pasta Cook according to package instructions.
- 2 cups fresh spinach leaves
Salad Mix-ins
- 1/2 cup crumbled feta cheese
- 1/2 cup dried cranberries
- 1/4 cup chopped walnuts
Lemon Vinaigrette
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tsp honey or maple syrup Optional sweetener.
- 1/2 tsp Dijon mustard
- Salt and pepper to taste
Instructions
Preparation
- Cook the rigatoni pasta according to the package instructions. Once it's done, drain and rinse under cold water.
- In a large bowl, mix together the cooled pasta, feta cheese, dried cranberries, walnuts, and fresh spinach leaves.
Making the Vinaigrette
- In a small bowl, whisk the olive oil, lemon juice, honey (or maple syrup), Dijon mustard, salt, and pepper until the vinaigrette is smooth and well-blended.
Assembly
- Drizzle the tangy lemon dressing over your salad and toss gently to ensure every bite is well-coated.
- Enjoy this salad chilled or at room temperature.
Notes
Store leftovers in an airtight container in the refrigerator for 2-3 days. Flavors may improve after a day. Consider adding red onion or bell peppers for extra flavor.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 4gSodium: 300mgFiber: 4gSugar: 8g
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