Description
A bright and flavorful Feta & Cranberry Rigatoni Salad featuring al dente rigatoni pasta tossed with tangy feta, sweet dried cranberries, crunchy toasted walnuts, fresh baby spinach, and thinly sliced red onion, all dressed in a zesty lemon vinaigrette. Perfect as a light lunch or a vibrant side dish.
Ingredients
Scale
Pasta
- 12 oz rigatoni pasta
Salad Ingredients
- 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 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp honey
- 1/2 tsp Dijon mustard
- salt and black pepper to taste
Instructions
- Cook the rigatoni: Cook rigatoni according to package directions until al dente. Drain and rinse under cold water to stop cooking and cool the pasta for the salad.
- Prepare the dressing: In a small bowl, whisk together olive oil, fresh lemon juice, honey, Dijon mustard, salt, and black pepper until the dressing is emulsified and smooth.
- Combine salad ingredients: In a large bowl, combine the cooled rigatoni pasta with crumbled feta cheese, dried cranberries, chopped toasted walnuts, baby spinach, and thinly sliced red onion.
- Toss with dressing: Drizzle the lemon vinaigrette over the combined salad ingredients and gently toss to thoroughly coat and mix all flavors evenly.
- Serve or chill: Serve the salad immediately for freshness or chill in the refrigerator to allow the flavors to meld for enhanced taste before serving.
Notes
- Rinsing the pasta with cold water prevents it from overcooking and helps keep the salad cool.
- To toast walnuts, place them in a dry skillet over medium heat and stir frequently until fragrant and lightly browned.
- Chilling the salad for at least 30 minutes allows the flavors to blend and intensify.
- This salad can be made a few hours ahead and refrigerated until ready to serve.
- For a nut-free version, omit walnuts or substitute with seeds such as pumpkin or sunflower seeds.
