Description
For the Salad:
8 oz rigatoni pasta
½ cup dried cranberries
4 oz goat cheese, crumbled
¼ cup red onion, thinly sliced
¼ cup toasted walnuts or pecans, chopped
2 cups baby spinach or arugula
For the Lemon Honey Vinaigrette:
3 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp honey
½ tsp Dijon mustard
¼ tsp garlic powder
Salt and black pepper, to taste
Directions:
Cook the rigatoni pasta according to package instructions until al dente. Drain, rinse under cold water, and transfer to a large bowl.
Add the dried cranberries, crumbled goat cheese, red onion, toasted nuts, and baby spinach to the bowl with the pasta.
In a small jar or bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, garlic powder, salt, and black pepper until well combined.
Drizzle the lemon honey vinaigrette over the pasta salad and toss gently to coat all .
Let sit for 10 minutes to allow the flavors to meld. Serve chilled or at room temperature. Enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 340 per serving Servings: 4 servings
