Description
For the Salad:
12 oz rigatoni pasta, cooked and cooled
½ cup ricotta cheese
½ cup dried cranberries
¼ cup chopped walnuts, toasted
¼ cup red onion, thinly sliced
2 cups arugula or spinach
For the Citrus Vinaigrette:
¼ cup fresh orange juice
2 tablespoons lemon juice
1 tablespoon honey
2 tablespoons olive oil
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper
Directions:
In a large bowl, combine the cooked rigatoni, ricotta cheese, dried cranberries, toasted walnuts, red onion, and arugula.
In a small bowl or jar, whisk together orange juice, lemon juice, honey, olive oil, Dijon mustard, salt, and black pepper to make the vinaigrette.
Pour the vinaigrette over the salad and toss gently to combine.
Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Kcal: 350 kcal per serving
Servings: 4
