Description
2 cups rigatoni pasta
½ cup goat cheese, crumbled
½ cup dried cranberries
1 cup arugula, roughly chopped
¼ cup walnuts, chopped
1 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp honey
Salt and black pepper to taste
Directions:
Cook the rigatoni pasta according to the package instructions. Drain and set aside to cool slightly.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper to make the vinaigrette.
In a large bowl, combine the cooled pasta, goat cheese, dried cranberries, arugula, and walnuts.
Drizzle the lemon vinaigrette over the salad and toss gently to coat.
Serve immediately or refrigerate for 30 minutes to allow the flavors to meld. Enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 300 per serving Servings: 4 servings
