Description
A refreshing and vibrant pasta salad featuring al dente rigatoni tossed with tangy feta cheese, sweet dried cranberries, crunchy walnuts, and fresh spinach leaves, all dressed in a zesty lemon vinaigrette. Perfect as a light meal or a flavorful side dish.
Ingredients
Scale
Pasta
- 12 oz rigatoni pasta
Salad Mix-ins
- 1/2 cup feta cheese, crumbled
- 1/2 cup dried cranberries
- 1/4 cup walnuts, chopped
- 2 cups fresh spinach leaves
Lemon Vinaigrette
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Cook the Pasta: Cook the rigatoni pasta according to package instructions until al dente. Drain and rinse with cold water to cool the pasta and stop the cooking process.
- Prepare the Vinaigrette: In a small bowl, whisk together olive oil, fresh lemon juice, Dijon mustard, honey or maple syrup, minced garlic, salt, and pepper until the mixture is emulsified and smooth.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooled rigatoni pasta with crumbled feta cheese, dried cranberries, chopped walnuts, and fresh spinach leaves.
- Toss with Vinaigrette: Drizzle the lemon vinaigrette over the salad and toss gently to ensure all ingredients are evenly coated with the dressing.
- Serve or Chill: Serve the salad immediately for a fresh taste or chill in the refrigerator for 30 minutes to allow the flavors to meld before serving.
Notes
- You can substitute walnuts with pecans or almonds if preferred.
- For a vegan version, replace feta cheese with a plant-based cheese alternative and use maple syrup instead of honey.
- This salad is best served chilled but can be enjoyed at room temperature.
- To add more protein, consider tossing in grilled chicken or chickpeas.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
