Ingredients
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
- Bring a large pot of salted water to a boil. Cook rigatoni pasta until al dente. Drain and rinse under cold water to stop the cooking process.
- In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper to make the vinaigrette.
- In a large mixing bowl, combine the cooked pasta, feta cheese, dried cranberries, toasted walnuts, baby spinach, and sliced red onion.
- Drizzle the lemon vinaigrette over the salad and toss gently to coat all ingredients evenly.
- Serve immediately or chill for 15 minutes for enhanced flavor.
Notes
- For extra crunch, swap walnuts for pecans or almonds.
- Add grilled chicken, shrimp, or chickpeas for extra protein.
- Store the dressing separately if making ahead and mix before serving.
- For a creamier texture, stir a bit of Greek yogurt into the vinaigrette.
- Best enjoyed fresh but can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (1/4 of total recipe)
- Calories: 280 kcal
- Sugar: 5g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 3.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg
