Description
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a colorful and refreshing dish that perfectly combines creamy feta, sweet dried cranberries, and vibrant vegetables tossed in a zesty lemon vinaigrette. This easy-to-make salad serves as an impressive main course or side dish for any gathering. With its delightful mix of flavors and textures, it’s sure to be a hit at picnics, potlucks, or casual weeknight dinners.
Ingredients
Scale
- 12 ounces rigatoni pasta
- 1 cup crumbled feta cheese
- 1 cup dried cranberries
- 2 cups fresh spinach, chopped
- 1 cup cherry tomatoes, halved
- ½ cup olive oil
- Juice of 2 lemons
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Cook the rigatoni pasta in salted boiling water until al dente. Drain and rinse under cold water.
- While the pasta cools, chop the cherry tomatoes and spinach.
- In a bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified.
- In a large bowl, combine cooled rigatoni with spinach, tomatoes, feta cheese, and cranberries. Drizzle with vinaigrette and toss gently.
- Chill the salad in the refrigerator for at least one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 370
- Sugar: 12g
- Sodium: 360mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg