Description
2 cups rigatoni pasta
½ cup dried cranberries
½ cup walnuts, chopped
½ cup feta cheese, crumbled
1 small cucumber, diced
1 small red onion, thinly sliced
2 cups mixed greens (arugula, spinach, or baby kale)
For the Dijon-Lemon Dressing:
2 tbsp Dijon mustard
2 tbsp fresh lemon juice
¼ cup olive oil
1 tbsp honey or maple syrup
Salt and black pepper to taste
Directions:
Cook the rigatoni pasta according to package instructions. Drain and rinse under cold water to cool.
In a small bowl, whisk together Dijon mustard, lemon juice, olive oil, honey, salt, and black pepper until smooth.
In a large bowl, combine the cooled pasta, dried cranberries, chopped walnuts, crumbled feta cheese, diced cucumber, red onion, and mixed greens.
Pour the dressing over the salad and toss gently to coat everything evenly.
Serve immediately or refrigerate for 30 minutes before serving to allow the flavors to meld.
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 310 per serving Servings: 4 servings
