Description
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a vibrant and refreshing dish that perfectly balances creamy feta, sweet cranberries, and zesty lemon dressing. Ideal for summer picnics or dinner parties, this salad is not just a meal but an experience bursting with flavor. Easy to prepare, it’s a delightful addition to any meal plan, sure to impress your guests.
Ingredients
Scale
- 8 oz rigatoni pasta (cooked al dente)
- 1 cup crumbled feta cheese
- ½ cup dried cranberries
- 2 cups baby spinach (washed)
- 1 cup cherry tomatoes (halved)
- 3 tbsp freshly squeezed lemon juice
- ¼ cup extra virgin olive oil
- 1 tbsp honey
- Salt & pepper to taste
Instructions
- Cook rigatoni in salted boiling water until al dente. Drain and rinse under cold water.
- While the pasta cools, halve cherry tomatoes and wash baby spinach.
- In a small bowl, whisk together lemon juice, olive oil, honey, salt, and pepper until combined.
- In a large bowl, mix cooled rigatoni with spinach, tomatoes, cranberries, and feta.
- Pour dressing over the salad and gently toss to coat evenly.
- Serve immediately or let sit for 30 minutes for flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 305
- Sugar: 10g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg