Description
8 oz rigatoni pasta
½ cup crumbled feta cheese
½ cup dried cranberries
¼ cup toasted walnuts, chopped
2 cups fresh arugula
¼ small red onion, thinly sliced
For the Lemon Vinaigrette:
3 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp honey
½ tsp Dijon mustard
½ tsp garlic powder
Salt and black pepper to taste
Directions:
Cook the rigatoni according to package instructions. Drain and rinse under cold water to cool.
In a large bowl, combine the cooked rigatoni, feta cheese, dried cranberries, toasted walnuts, arugula, and red onion.
In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, garlic powder, salt, and black pepper to make the vinaigrette.
Drizzle the vinaigrette over the salad and toss gently to coat.
Serve immediately or refrigerate for 30 minutes for enhanced flavor. Enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 320 per serving Servings: 4 servings
