Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
A delightful pasta salad combining rigatoni, fresh spinach, feta cheese, and sweet-tart cranberries dressed with a zesty lemon vinaigrette.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 8 oz Rigatoni pasta
- 2 cups Fresh spinach
- 1 cup Feta cheese, crumbled
- 1/2 cup Cranberries
- 1/4 cup Lemon juice
- 1/4 cup Olive oil
- 1 tsp Salt
- 1/2 tsp Pepper
Instructions
- Boil the rigatoni pasta according to the package instructions, then drain and let cool.
- Prepare the fresh ingredients by combining the spinach, cooked rigatoni, feta cheese, and cranberries in a large bowl.
- Whisk together the lemon juice, olive oil, salt, and pepper in a separate bowl to make the vinaigrette.
- Combine the vinaigrette with the salad and toss to ensure everything is well mixed.
- Serve immediately or chill in the fridge before serving to let the flavors meld beautifully.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Add extra lemon juice and olive oil before serving if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg