Description
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a vibrant and delicious dish that perfectly balances creamy feta, sweet cranberries, and crunchy walnuts. Tossed in a zesty lemon vinaigrette, this salad is ideal for picnics, potlucks, or as a quick weeknight dinner. With its blend of flavors and textures, it not only satisfies the taste buds but also makes for a nutritious meal packed with fresh spinach and healthy fats. Enjoy it as a standalone dish or as a delightful side at your next gathering.
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 in salted boiling water until al dente. Drain and rinse under cold water.
- Whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper to make the vinaigrette.
- In a large bowl, combine rigatoni, feta cheese, cranberries, walnuts, spinach, and red onion.
- Drizzle the vinaigrette over the salad and toss gently to coat.
- Serve immediately or chill for 15 minutes for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 320
- Sugar: 8g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg