Description
A refreshing and hearty salad featuring rigatoni pasta, feta cheese, dried cranberries, walnuts, and spinach, all tossed in a zesty lemon vinaigrette.
Ingredients
12 oz rigatoni pasta
1/2 cup feta cheese, crumbled
1/2 cup dried cranberries
1/4 cup walnuts, chopped
2 cups fresh spinach leaves
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 rigatoni pasta according to package instructions until al dente. Drain and rinse with cold water to cool.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey (or maple syrup), minced garlic, salt, and pepper until emulsified.
- In a large mixing bowl, combine the cooled rigatoni pasta, crumbled feta, dried cranberries, chopped walnuts, and fresh spinach leaves.
- Drizzle the lemon vinaigrette over the salad and toss gently to combine, ensuring all ingredients are evenly coated.
- Serve immediately or chill in the refrigerator for 30 minutes to allow flavors to meld before serving.
Notes
For added protein, consider adding grilled chicken or shrimp.
Substitute spinach with arugula for a peppery flavor.
Use different nuts like almonds or pecans for a unique twist.
Goat cheese can be used in place of feta for a different creamy flavor.
For a vegan version, swap the feta for vegan cheese or omit it altogether.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 15g
- Sodium: 270mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg
