Description
A vibrant and flavorful Rigatoni Salad featuring tangy feta cheese, sweet dried cranberries, crunchy toasted walnuts, and fresh baby spinach, all tossed in a zesty lemon vinaigrette. This dish is perfect as a light lunch or a refreshing side for your gatherings.
Ingredients
Scale
Pasta
- 12 oz rigatoni pasta
Salad Mix
- 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
Dressing
- 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 Pasta: Cook rigatoni according to package directions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
- Make Dressing: In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until well combined and emulsified.
- Combine Salad Ingredients: In a large bowl, add the cooked and cooled rigatoni, crumbled feta cheese, dried cranberries, toasted walnuts, baby spinach, and thinly sliced red onion.
- Toss Salad: Drizzle the lemon vinaigrette over the salad ingredients and toss gently to ensure everything is evenly coated with the dressing.
- Serve: Serve the salad immediately for a fresh taste or chill it in the refrigerator for a while to enhance the flavors before serving.
Notes
- To toast walnuts, place them in a dry skillet over medium heat, stirring frequently for 3-5 minutes until fragrant.
- For a vegan version, substitute feta cheese with a plant-based cheese alternative and use maple syrup instead of honey.
- This salad can be made a few hours ahead and stored in the fridge; toss before serving.
- Add a handful of fresh herbs such as basil or mint for an extra flavor dimension.
- You can substitute rigatoni with other pasta shapes like penne or farfalle.
