Description
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a colorful and refreshing dish that combines creamy feta, sweet cranberries, and fresh spinach with perfectly cooked rigatoni, all tossed in a zesty lemon vinaigrette.
Ingredients
Scale
- 8 oz rigatoni pasta
- 1 cup crumbled feta cheese
- 1 cup dried cranberries (unsweetened)
- 2 cups baby spinach (chopped)
- 1/2 cup red onion (thinly sliced)
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Cook rigatoni in salted boiling water until al dente, about 10-12 minutes. Drain and rinse under cold water.
- While pasta cools, chop spinach and thinly slice red onion. Soak onion in cold water for five minutes for a milder flavor.
- In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper.
- In a large bowl, combine cooled rigatoni, spinach, red onion, cranberries, and feta. Pour dressing over the top and toss gently.
- Cover and chill in the refrigerator for at least 30 minutes before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 320
- Sugar: 12g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 25mg