Fresh Feta Cranberry Pasta Salad (Print Version)
# Ingredients:
→ Pasta & Fresh Ingredients
01 -
12 ounces rigatoni pasta
02 -
2 cups fresh baby spinach
03 -
1/4 red onion, thinly sliced
→ Toppings
04 -
1/2 cup crumbled feta cheese
05 -
1/3 cup dried cranberries
06 -
1/4 cup walnuts, toasted and chopped
→ Lemon Vinaigrette
07 -
3 tablespoons extra virgin olive oil
08 -
1 tablespoon fresh lemon juice
09 -
1 teaspoon honey
10 -
1/2 teaspoon Dijon mustard
11 -
Salt and fresh black pepper to taste
# Instructions:
01 -
Boil your rigatoni following the package directions until al dente. Drain and give it a quick rinse with cold water to stop it from cooking further.
02 -
In a small bowl, whisk together the olive oil, fresh lemon juice, honey, and Dijon mustard. Season with salt and pepper to taste until it's just right.
03 -
In a large bowl, toss together the cooled pasta, baby spinach, sliced red onion, crumbled feta, dried cranberries, and toasted walnuts.
04 -
Pour the lemon vinaigrette over your salad and gently toss until everything is evenly coated. Serve right away or chill for 15 minutes to let the flavors mingle.
# Notes:
01 -
Try pecans or almonds instead of walnuts for a different crunch
02 -
Add grilled chicken, shrimp, or chickpeas to make it more filling
03 -
For best results, store dressing separately if making ahead