Description
A vibrant and delicious pasta salad that combines rigatoni, feta, cranberries, and a zesty lemon vinaigrette, perfect for a quick meal.
Ingredients
Scale
8 oz rigatoni pasta
1 cup crumbled feta cheese
1/2 cup dried cranberries
1 cup cherry tomatoes, halved
2 cups fresh spinach, chopped
1/2 red onion, diced
1/4 cup lemon juice
1/4 cup olive oil
1 tbsp Dijon mustard
Salt and pepper to taste
Instructions
- Cook the rigatoni in salted boiling water according to package instructions until al dente, about 10-12 minutes. Stir occasionally to prevent sticking.
- In a small bowl, whisk together lemon juice, olive oil, and Dijon mustard. Season with salt and pepper.
- Drain the cooked pasta and rinse briefly under cold water to cool it down.
- In a large mixing bowl, combine the cooled rigatoni, crumbled feta, dried cranberries, halved cherry tomatoes, chopped spinach, and diced red onion.
- Drizzle the lemon vinaigrette over the pasta and toss gently to combine.
- Let the salad sit for about 15 minutes to allow flavors to meld. Serve chilled or at room temperature.
Notes
This salad can be made ahead of time, just keep the dressing separate until serving to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 20mg
Keywords: pasta salad, quick meal, feta cheese, healthy recipe, Mediterranean salad
