Ingredients
Scale
For the Salad:
- 12 oz rigatoni pasta
- 1/2 cup crumbled feta cheese
- 1/3 cup dried cranberries
- 1/4 cup toasted walnuts, chopped
- 2 cups baby spinach
- 1/4 red onion, thinly sliced
For the Lemon Vinaigrette:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Salt and black pepper, to taste
Instructions
- Cook the pasta – Boil rigatoni according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- Prepare the vinaigrette – In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper.
- Assemble the salad – In a large bowl, combine cooked rigatoni, crumbled feta, dried cranberries, toasted walnuts, baby spinach, and sliced red onion.
- Dress the salad – Drizzle the lemon vinaigrette over the salad and toss gently to coat all ingredients evenly.
- Serve & enjoy! Serve immediately or chill for 15 minutes for enhanced flavor.