Description
Enjoy a delightful fusion of flavors with this Feta & Cranberry Rigatoni Salad featuring a zesty Lemon Vinaigrette. Perfect for a light and refreshing meal!
Ingredients
Scale
Main Salad:
- 12 ounces rigatoni pasta
- 1/2 cup dried cranberries
- 1 cup feta cheese crumbled
- 1/2 cup red onion finely diced
- 1 cup baby spinach chopped
- 1/2 cup cucumber diced
- 1/4 cup toasted walnuts chopped
Lemon Vinaigrette:
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 garlic clove minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the Rigatoni: Boil rigatoni until al dente, drain, rinse, and transfer to a bowl.
- Prepare Vinaigrette: Whisk olive oil, lemon juice, zest, mustard, honey, garlic, salt, and pepper.
- Mix Salad: Combine cranberries, feta, onion, spinach, cucumber, walnuts with pasta.
- Toss: Pour vinaigrette over salad, toss to coat evenly.
- Chill and Serve: Refrigerate for 20 minutes before serving.
Notes
- Substitute pasta with penne or rotini if desired.
- Add grilled chicken or chickpeas for extra protein.
- Flavors develop nicely if refrigerated overnight.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop, Tossed
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 365
- Sugar: 9 g
- Sodium: 390 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 20 mg
