Description
This light, tangy, and slightly sweet pasta salad combines creamy feta, tart cranberries, and a zesty lemon vinaigrette. Perfect for picnics, potlucks, or a refreshing lunch! Add a pop of color and flavor to your meal
Ingredients
Scale
-
- 12 oz rigatoni pasta (or any short pasta)
- 1 cup crumbled feta cheese
- ½ cup dried cranberries
- 2 cups baby spinach, chopped
- ½ cup cucumber, diced (optional for extra crunch)
- ¼ cup toasted walnuts or pecans (optional for added texture)
- ¼ cup red onion, finely sliced
For the Lemon Vinaigrette:
-
- ¼ cup fresh lemon juice
- ⅓ cup olive oil
- 1 tbsp honey (or maple syrup for a vegan option)
- ½ tsp salt
- ¼ tsp black pepper
- 1 clove garlic, minced
Instructions
-
Cook the Pasta:
Boil rigatoni in salted water according to package directions. Drain and rinse under cold water to cool. -
Make the Dressing:
Whisk together lemon juice, olive oil, honey, salt, pepper, and garlic until well combined. -
Assemble the Salad:
In a large bowl, toss together pasta, feta, cranberries, spinach, cucumber, walnuts, and red onion. -
Dress & Serve:
Drizzle with lemon vinaigrette and toss gently. Serve immediately or refrigerate for 30 minutes to let the flavors meld.
Pro Tips & Variations:
- Want more protein? Add grilled chicken or chickpeas.
- Make it heartier? Use whole wheat pasta for extra fiber.
- More zing? Add a sprinkle of lemon zest before serving.
Notes
- This salad is great for meal prep! Just store the ingredients separately and mix with dressing when you’re ready to serve.
- If you prefer a dairy-free version, simply swap out the feta for a plant-based alternative.
Nutrition
- Serving Size: 1 plate (¼ of the recipe)
- Calories: 350
- Sugar: 12g
- Sodium: 300mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 15mg