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Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

Feta & Cranberry Rigatoni Salad with Zesty Lemon Vinaigrette

A vibrant Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette that's perfect for quick prep and flavorful meal prep.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 57 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Pasta Salad Ingredients
  • 2 cups Rigatoni Pasta Gluten-free pasta can be used as an alternative.
  • 1 cup Feta Cheese Goat cheese can be a tasty substitute.
  • 1/2 cup Dried Cranberries Raisins work as a fine replacement.
  • 1/3 cup Toasted Pine Nuts Almonds or walnuts can also be used.
  • 1/4 cup Red Onion Shallots or green onions can be used for a milder taste.
  • 2 cups Baby Spinach Arugula can be used for a peppery twist.
Lemon Vinaigrette Ingredients
  • 1/4 cup Lemon Juice Lime juice can be used as a substitute.
  • 1/2 cup Olive Oil Avocado oil can also be an option.
  • 1 tablespoon Honey Maple syrup is a great vegan alternative.
  • to taste Salt
  • to taste Black Pepper

Equipment

  • Large pot
  • mixing bowl
  • whisk
  • spatula

Method
 

Preparation Steps
  1. Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, about 10-12 minutes. Drain and cool under cold water.
  2. In a bowl, whisk together lemon juice, olive oil, honey, salt, and pepper until emulsified.
  3. In a larger mixing bowl, combine the cooled rigatoni, feta, cranberries, pine nuts, and red onion. Gently fold together.
  4. Add the baby spinach and lemon zest, toss gently until the spinach wilts slightly.
  5. Pour the vinaigrette over the salad and toss to coat.
  6. Cover and refrigerate for at least 30 minutes to meld flavors.

Notes

For best flavor, allow to chill for at least 30 minutes before serving. Taste and adjust seasoning as needed.