Feta Cranberry Rigatoni Salad with Lemon Vinaigrette
Indulge in the refreshing and vibrant flavors of our Feta Cranberry Rigatoni Salad with Lemon Vinaigrette. This delightful dish combines al dente rigatoni pasta, creamy feta cheese, sweet dried cranberries, and a zesty lemon vinaigrette for a perfect balance of taste and texture. Ideal for summer picnics, potlucks, or as a light main course, this salad is not only visually appealing but also packed with nutrients from fresh spinach and wholesome ingredients. With its easy preparation and make-ahead capabilities, it’s destined to become a staple in your recipe collection.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Ingredients
Scale
- 12 oz rigatoni pasta
- 1 cup crumbled feta cheese
- 1 cup dried cranberries
- 1/2 cup toasted pine nuts
- 1/4 cup finely chopped red onion
- 1 cup baby spinach leaves
- Zest of 1 lemon
- 1/3 cup fresh lemon juice
- 1/3 cup olive oil
- 2 tablespoons honey
- Salt and freshly ground black pepper to taste
Instructions
- Cook the rigatoni in salted boiling water until al dente. Drain and rinse under cold water.
- In a small bowl, whisk together lemon juice, olive oil, honey, salt, and pepper to create the vinaigrette.
- In a large mixing bowl, combine the cooked pasta, feta cheese, cranberries, pine nuts, and red onion.
- Gently fold in spinach and lemon zest.
- Drizzle with vinaigrette and toss until evenly coated.
- Chill in the fridge for at least 30 minutes before serving.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 380
- Sugar: 10g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 20mg