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Cranberry Rigatoni Salad

A vibrant and flavorful salad featuring al dente rigatoni, sweet dried cranberries, earthy spinach, and creamy feta cheese, perfect for any gathering.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: American, Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 12 oz rigatoni pasta
  • 2 cups fresh spinach roughly chopped
Fruits and Nuts
  • 1 cup dried cranberries
  • ¾ cup walnuts chopped
Dairy
  • 1 cup feta cheese crumbled
Dressing
  • ⅓ cup olive oil
  • 2 tbsp balsamic vinegar
  • Salt to taste
  • Pepper to taste

Method
 

Cooking the Pasta
  1. Begin by boiling a large pot of salted water.
  2. Add the rigatoni and cook according to package instructions until al dente, usually about 10-12 minutes.
  3. Drain and rinse with cold water to stop the cooking process.
Preparing the Salad
  1. In a large mixing bowl, combine the cooked rigatoni with the dried cranberries, fresh spinach, feta cheese, and chopped walnuts.
Making the Dressing
  1. In a separate small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
Combining
  1. Pour the dressing over the salad ingredients and toss gently until everything is well-coated.
Serving
  1. Let it chill for about 10 minutes in the refrigerator for the flavors to meld, then serve up this delicious salad.

Notes

You can substitute sun-dried tomatoes for cranberries or replace feta with goat cheese for a stronger flavor. Lightly sautéing the spinach can enhance its flavor.