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Silvia

Feta Cranberry Rigatoni Salad with Lemon Vinaigrette is refreshing!

A refreshing Feta Cranberry Rigatoni Salad with Lemon Vinaigrette, perfect for a light meal or side dish.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 8 ounces rigatoni pasta
  • 1 cup fresh spinach chopped
  • 1 cup cherry tomatoes halved
  • 1/2 cup crumbled feta cheese
  • 1/2 cup dried cranberries
  • 1/4 cup red onion finely chopped
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Method
 

  1. Cook the rigatoni pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
  2. In a large bowl, combine the cooked rigatoni, chopped spinach, cherry tomatoes, feta cheese, dried cranberries, and red onion.
  3. In a separate small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic powder, salt, and pepper until well combined.
  4. Pour the dressing over the pasta salad and toss gently to combine all ingredients evenly.
  5. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 40gProtein: 10gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 11gCholesterol: 10mgSodium: 200mgFiber: 3gSugar: 10g

Notes

  • For added protein, consider adding grilled chicken or chickpeas to the salad.
  • Substitute walnuts or pecans for a crunchy texture and nutty flavor.

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