Description
A bright, tangy pasta salad with feta, dried cranberries, and a lemony vinaigrette, perfect for potlucks and meal prep.
Ingredients
Scale
- 12 ounces rigatoni
- 3 tablespoons fresh lemon juice
- 1/3 cup extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup crumbled feta cheese
- 3/4 cup dried cranberries
- 1/2 cup toasted walnuts
- 2 cups arugula or baby spinach
Instructions
- Cook rigatoni in a large pot of well-salted boiling water until al dente, about 10–12 minutes. Drain and rinse under cold water to cool.
- Whisk together lemon juice, olive oil, Dijon, honey, salt, and pepper in a bowl.
- Toss cooked pasta with the dressing, crumbled feta, cranberries, walnuts, and greens.
- Let the salad rest in the fridge for 15–30 minutes before serving.
- Serve chilled and enjoy!
Notes
Add toasted nuts right before serving to maintain crunch. Adjust dressing acidity as needed.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling, Chilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg