Description
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a vibrant and refreshing dish that brings together the creamy goodness of feta cheese, the sweetness of dried cranberries, and the crunch of toasted walnuts. Tossed in a zesty lemon vinaigrette, this salad is perfect for any gathering—whether it’s a picnic, potluck, or a weeknight dinner.
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 until combined.
- In a large mixing bowl, combine cooked rigatoni, feta cheese, cranberries, walnuts, spinach, and red onion.
- Drizzle the lemon vinaigrette over the salad and toss gently to coat all ingredients.
- Serve immediately or chill for about 15 minutes for enhanced flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 350
- Sugar: 8g
- Sodium: 320mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg