Description

Looking for a fresh, vibrant dish that’s as satisfying as it is delicious? This Feta & Cranberry Rigatoni Salad is a beautiful balance of creamy feta, tangy dried cranberries, crunchy walnuts, and fresh spinach tossed with a zesty homemade lemon vinaigrette. Perfect for a light lunch, side dish, or potluck, this salad delivers a burst of flavor and texture in every bite.

Ingredients

Units Scale

For the Salad

12 oz rigatoni pasta
1/2 cup crumbled feta cheese
1/2 cup dried cranberries
1/4 cup chopped walnuts (toasted)
2 cups fresh spinach leaves

For the Lemon Vinaigrette

2 tbsp olive oil
1 tbsp fresh lemon juice
1 tbsp honey (or maple syrup)
1/2 tbsp Dijon mustard
Salt and pepper, to taste

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Instructions

Cook the Pasta: Boil the rigatoni in salted water according to package instructions. Drain and rinse under cold water to cool.
Assemble the Salad: In a large bowl, combine the cooled pasta, crumbled feta, dried cranberries, toasted walnuts, and fresh spinach.
Prepare the Vinaigrette: In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until smooth.

Dress & Serve: Drizzle the vinaigrette over the salad and toss gently until well combined. Enjoy immediately or let the flavors meld by refrigerating for 30 minutes.

Notes

Make-Ahead Tip: For best texture, store the dressing separately and toss with the salad just before serving.
Customization: For added protein, consider topping with grilled chicken or shrimp. If you prefer a creamier twist, swap feta with goat cheese.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: ~8 g
Sodium: ~450 mg
Fat: ~15 g
Saturated Fat: ~5 g
Unsaturated Fat: ~10 g
Trans Fat: 0g
Carbohydrates: ~45 g
Fiber: ~4 g
Protein: ~12 g
Cholesterol: ~15 mg