Description
For the Salad:
12 oz rigatoni pasta
½ cup dried cranberries
½ cup crumbled feta cheese
2 cups baby spinach, chopped
¼ cup red onion, thinly sliced
¼ cup toasted walnuts or pecans
½ cup cherry tomatoes, halved
For the Lemon Vinaigrette:
¼ cup olive oil
2 tbsp fresh lemon juice
1 tsp honey
1 tsp Dijon mustard
1 small garlic clove, minced
½ tsp salt
¼ tsp black pepper
Directions:
Cook the rigatoni pasta according to package instructions. Drain and rinse under cold water to stop cooking.
In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, garlic, salt, and black pepper to make the vinaigrette.
In a large mixing bowl, combine the cooked rigatoni, dried cranberries, feta cheese, chopped spinach, red onion, toasted walnuts, and cherry tomatoes.
Drizzle the lemon vinaigrette over the salad and toss gently to coat.
Serve immediately or refrigerate for 30 minutes to let the flavors meld. Enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 320 per serving Servings: 4 servings
