Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Vibrant pasta salad with creamy feta, tart cranberries, and zesty lemon vinaigrette. Perfect side dish for potlucks or healthy lunches not salad.
Equipment
- Large pot
- Colander
- Mixing bowl
- Whisk or jar
Ingredients
- 12 oz rigatoni pasta
- 1 cup crumbled feta cheese
- 1/2 cup dried cranberries
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh parsley
- 2 cups baby spinach leaves
- 1/4 cup chopped toasted walnuts optional
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Boil the rigatoni pasta in salted water until al dente, about 11 minutes.
- Drain and rinse under cold water to cool.
- In a large bowl, combine pasta, spinach, cranberries, red onion, parsley, and walnuts.
- Crumble feta cheese over top.
- Whisk olive oil, lemon juice, Dijon mustard, honey, salt, and pepper for vinaigrette.
- Drizzle over salad and toss gently. Let sit 10 minutes.
- Taste and adjust seasoning. Serve chilled.
Notes
- Toast walnuts for extra flavor.
- Store undressed for meal prep.
- Great side dish for potluck.