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Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

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Ingredients

Scale
  • 12 oz rigatoni pasta
  • 1/2 cup crumbled feta cheese
  • 1/3 cup dried cranberries
  • 1/4 cup toasted walnuts, chopped
  • 2 cups baby spinach
  • 1/4 red onion, thinly sliced
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey
  • 1/2 teaspoon Dijon mustard
  • Salt and black pepper, to taste

Instructions

  1. – Boil rigatoni according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
  2. – In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper.
  3. – In a large bowl, combine cooked rigatoni, crumbled feta, dried cranberries, toasted walnuts, baby spinach, and sliced red onion.
  4. – Drizzle the lemon vinaigrette over the salad and toss gently to coat all ingredients evenly.
  5. Serve immediately or chill for 15 minutes for enhanced flavor.

Find it online: https://www.receipster.com/feta-cranberry-rigatoni-salad-2/

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