Description
A refreshing and flavorful rigatoni salad with feta cheese, dried cranberries, and a zesty lemon vinaigrette.
Ingredients
Scale
- 12 oz Rigatoni (Can substitute with penne or farfalle.)
- 8 oz Feta Cheese (Dairy-free feta or nutritional yeast can be used as alternatives.)
- 1 cup Dried Cranberries (Fresh apples or grapes can serve as substitutes.)
- 1/2 cup Toasted Walnuts (Pecans, almonds, or sunflower seeds can be swapped in.)
- 5 oz Baby Spinach (Arugula or mixed greens are good alternatives.)
- 1/2 medium Red Onion (Shallots or green onions can be used for milder flavor.)
- 1/4 cup Lemon Juice (Fresh is ideal, but bottled will do.)
- 1/2 cup Olive Oil (Avocado oil can be used as a substitute.)
- to taste Salt
- to taste Pepper
Instructions
- Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook until al dente, about 10-12 minutes. Drain and rinse under cold water.
- In a small bowl, combine lemon juice, olive oil, salt, and pepper. Whisk vigorously for about 30 seconds until emulsified.
- In a large mixing bowl, add the cooled rigatoni, feta, cranberries, walnuts, spinach, and onion. Gently fold to combine.
- Drizzle the lemon vinaigrette over the salad and toss carefully to coat all ingredients.
- Serve immediately or chill in the refrigerator for about 15 minutes before serving.
Notes
- This salad can be made ahead of time; however, if storing for more than a couple of hours, consider omitting the dressing until just before serving to keep ingredients fresh.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg