Description
For the Salad:
8 oz rigatoni pasta
½ cup dried cranberries
3 oz goat cheese, crumbled
¼ cup toasted walnuts, chopped
2 cups baby spinach
½ small red onion, thinly sliced
For the Lemon Vinaigrette:
¼ cup olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
½ teaspoon salt
¼ teaspoon black pepper
Directions:
Cook the rigatoni according to package instructions until al dente. Drain and rinse under cold water to cool.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper.
In a large bowl, combine the cooked pasta, dried cranberries, goat cheese, walnuts, spinach, and red onion.
Drizzle the lemon vinaigrette over the salad and toss gently to coat.
Serve immediately or refrigerate for 30 minutes to let the flavors meld.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Kcal: 380 kcal per serving
Servings: 4
