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Cranberry Rigatoni Salad

A delightful blend of chewy rigatoni pasta, tart cranberries, crunchy walnuts, and creamy feta cheese, this salad is perfect for any gathering.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Italian, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 12 oz rigatoni pasta
  • 2 cups fresh spinach, chopped
Fruits and Nuts
  • 1 cup dried cranberries
  • 1 cup walnuts, roughly chopped
Cheese and Dressing
  • 1 cup feta cheese, crumbled For a vegan option, substitute with a plant-based alternative.
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
Seasonings
  • to taste Salt
  • to taste Pepper

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente—usually around 10-12 minutes. Drain and let it cool slightly.
Preparing the Dressing
  1. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Adjust seasonings to taste.
Combining Ingredients
  1. In a large mixing bowl, toss the cooked rigatoni with the spinach, cranberries, walnuts, and feta cheese.
Dressing the Salad
  1. Pour the olive oil and lemon dressing over the salad. Gently mix until everything is well-coated.
Chilling and Serving
  1. For best results, let the salad chill in the refrigerator for about 30 minutes before serving, allowing the flavors to meld. Enjoy!

Notes

If you're not a fan of walnuts, swap them out for pecans or sunflower seeds. Pasta should be cooled before mixing with spinach to avoid wilting the leaves. Consume leftovers within 3-4 days, stored in an airtight container.