Description
1 cup orzo pasta
1 cup rigatoni pasta
½ cup crumbled feta cheese
½ cup ricotta cheese
⅓ cup dried cranberries
¼ cup chopped walnuts (optional)
1 tbsp olive oil
1 tbsp honey
½ tsp salt
¼ tsp black pepper
Lemon Vinaigrette:
¼ cup olive oil
2 tbsp fresh lemon juice
1 tsp Dijon mustard
1 clove garlic, minced
½ tsp dried oregano
Salt and black pepper to taste
Directions:
Cook orzo and rigatoni separately according to package instructions. Drain and rinse under cold water to cool.
In a small bowl, whisk together the lemon vinaigrette until well combined.
In a large mixing bowl, combine the cooked orzo, rigatoni, crumbled feta, ricotta, dried cranberries, and walnuts.
Drizzle with olive oil, honey, salt, and black pepper, then toss gently to coat.
Pour the lemon vinaigrette over the pasta mixture and toss again until everything is evenly coated.
Let sit for 5-10 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 380 per serving Servings: 4 servings
