Description
12 oz rigatoni pasta
4 oz goat cheese, crumbled
½ cup walnuts, toasted and chopped
⅓ cup dried cranberries
2 tablespoons olive oil
1 tablespoon honey
1 tablespoon balsamic vinegar
½ teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ cup fresh arugula (optional, for garnish)
Directions:
Cook the rigatoni according to package instructions until al dente. Drain and rinse with cold water to cool.
In a small bowl, whisk together olive oil, honey, balsamic vinegar, Dijon mustard, salt, black pepper, and garlic powder.
In a large mixing bowl, combine the cooled rigatoni, goat cheese, toasted walnuts, and dried cranberries.
Pour the dressing over the pasta and toss until well combined.
Garnish with fresh arugula if using. Serve chilled or at room temperature.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Kcal: 420 kcal per serving
Servings: 4
