Feta and Cranberry Rigatoni Salad with Lemon Vinaigrette
A delightful salad featuring creamy feta, sweet cranberries, and fresh spinach, all tossed in a zesty lemon vinaigrette.
Ingredients
Main Ingredients
- 12 oz rigatoni pasta
- 1/2 cup crumbled feta cheese
- 1/2 cup dried cranberries
- 1/4 cup chopped walnuts
- 2 cups fresh spinach leaves Use fresh spinach for the best flavor.
Lemon Vinaigrette
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tsp honey or maple syrup Sweetness can be adjusted to taste.
- 1/2 tsp Dijon mustard Regular mustard can be used as a substitute.
- Salt and pepper to taste
Instructions
Preparation
- Cook the rigatoni pasta according to package instructions. Once cooked, drain and rinse under cold water.
- In a large bowl, combine the cooled rigatoni, feta cheese, dried cranberries, walnuts, and fresh spinach.
Making the Vinaigrette
- In a small bowl, whisk together the olive oil, lemon juice, honey (or maple syrup), Dijon mustard, salt, and pepper until well blended.
- Drizzle the vinaigrette over the salad and toss gently to coat.
Serving
- Serve chilled or at room temperature as a light meal or side dish.
Notes
Store leftover salad in a sealed container in the refrigerator for 2-3 days. If it becomes soggy, add fresh spinach or a splash of olive oil before serving.