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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.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

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

Method
 

Preparation
  1. Cook the rigatoni pasta according to package instructions. Once cooked, drain and rinse under cold water.
  2. In a large bowl, combine the cooled rigatoni, feta cheese, dried cranberries, walnuts, and fresh spinach.
Making the Vinaigrette
  1. In a small bowl, whisk together the olive oil, lemon juice, honey (or maple syrup), Dijon mustard, salt, and pepper until well blended.
  2. Drizzle the vinaigrette over the salad and toss gently to coat.
Serving
  1. 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.