Description
For the Salad:
12 oz rigatoni pasta
½ cup dried cranberries
4 oz goat cheese, crumbled
½ cup baby arugula
¼ cup toasted walnuts, chopped
¼ cup red onion, thinly sliced
For the Lemon Vinaigrette:
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp honey
1 tsp Dijon mustard
½ tsp salt
¼ tsp black pepper
Directions:
Cook the Pasta: Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente. Drain and rinse under cold water
to cool.
Make the Vinaigrette: In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until well combined.
Assemble the Salad: In a large bowl, toss the cooled rigatoni with dried cranberries, goat cheese, arugula, walnuts, and red onion.
Dress & Serve: Drizzle the lemon vinaigrette over the salad and toss gently to combine. Serve immediately or refrigerate for 15 minutes to allow flavors to
meld.
Prep Time: 10 minutes Cooking Time: 12 minutes Total Time: 22 minutes Kcal: 320 per serving Servings: 4 servings
