Description
This Feta & Cranberry Rigatoni Salad is a delightful mix of textures and flavors. Creamy feta, chewy cranberries, and a zesty lemon vinaigrette make it irresistible for any occasion.
Ingredients
- 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
1. Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to the package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process. Set aside.
2. In a small bowl, whisk together the lemon juice, olive oil, honey, salt, and pepper. Adjust seasoning as needed.
3. In a large mixing bowl, combine the cooked rigatoni, crumbled feta cheese, dried cranberries, toasted pine nuts, and finely chopped red onion.
4. Add the lemon zest and baby spinach leaves to the pasta mixture. Toss gently to combine.
5. Pour the lemon vinaigrette over the pasta salad, tossing everything together until evenly coated.
6. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and develop.
7. Serve chilled or at room temperature. Add more salt and pepper if needed before serving.
Notes
Substitute arugula or mixed field greens for baby spinach if preferred.
Toast the pine nuts in a dry skillet over medium heat, stirring frequently to prevent burning.
For a citrusy twist, try adding segments of fresh orange or grapefruit to the salad.
Customize with additional toppings such as black olives, sun-dried tomatoes, or sliced grilled chicken for more protein.
This salad keeps well in the refrigerator for up to 2 days.