Description
2 cups rigatoni pasta, cooked and cooled
½ cup ricotta cheese
½ cup dried cranberries
¼ cup toasted walnuts, chopped
1 cup fresh spinach, chopped
1 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp honey
Salt and black pepper to taste
Directions:
In a large bowl, combine cooked rigatoni, ricotta cheese, cranberries, walnuts, and chopped spinach.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper until smooth and well combined.
Pour the lemon vinaigrette over the pasta mixture and toss until everything is evenly coated.
Serve immediately or refrigerate for an hour to allow the flavors to meld.
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 350 per serving Servings: 4 servings
