Introduction
This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette combines the perfect balance of creamy feta, tart cranberries, and a bright, zesty lemon vinaigrette. It’s a refreshing and flavorful dish that’s perfect for picnics, potlucks, or a light lunch. The added crunch of cucumbers and toasted walnuts takes it to the next level, making it as satisfying as it is delicious.
Ingredients
For the Salad:
12 oz rigatoni pasta (or any short pasta)
1 cup crumbled feta cheese
1/2 cup dried cranberries
2 cups baby spinach, chopped
1/2 cup cucumber, diced (optional for extra crunch)
1/4 cup toasted walnuts or pecans (optional for added texture)
1/4 cup red onion, finely sliced
For the Lemon Vinaigrette:
1/4 cup fresh lemon juice
1/3 cup olive oil
1 tbsp honey (or maple syrup for a vegan option)
1/2 tsp salt
1/4 tsp black pepper
1 clove garlic, minced
How to Make
Step 1: Cook the Pasta
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