Description
8 oz rigatoni pasta
3 cups fresh baby spinach
1/2 cup dried cranberries
1/4 cup sliced almonds, toasted
1/2 cup crumbled feta cheese
1/4 red onion, thinly sliced
For the Dressing
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and black pepper, to taste
Directions
Cook rigatoni according to package instructions until al dente. Drain and rinse under cold water to cool.
In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, garlic, salt, and black pepper.
In a large bowl, combine cooked rigatoni, spinach, dried cranberries, toasted almonds, feta cheese, and red onion.
Drizzle the dressing over the salad and toss gently to combine.
Serve immediately or refrigerate for 20 minutes to let the flavors meld.
Prep Time: 10 minutes, Cooking Time: 10 minutes, Total Time: 20 minutes, Kcal: 320 per serving, Servings: 4
