Description
8 oz rigatoni pasta
2 cups fresh arugula
½ cup crumbled feta cheese
⅓ cup dried cranberries
¼ cup red onion, thinly sliced
¼ cup toasted pine nuts or walnuts (optional)
For the Lemon Herb Dressing:
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp honey
1 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
¼ tsp garlic powder
Salt and black pepper, to taste
Directions:
Cook the rigatoni pasta according to the package instructions. Drain and rinse under cold water to cool.
In a large bowl, combine the cooled pasta, arugula, crumbled feta, dried cranberries, and red onion.
In a small jar or bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, parsley, basil, garlic powder, salt, and black pepper until smooth.
Pour the lemon herb dressing over the salad and toss gently to coat everything evenly.
Top with toasted pine nuts or walnuts if desired. Serve immediately or refrigerate for 30 minutes before serving. Enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 350 per serving Servings: 4 servings
