Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Ingredients 
For the Salad:
12 oz rigatoni pasta
1/2 cup feta cheese, crumbled
1/2 cup dried cranberries
1/4 cup walnuts, chopped
2 cups fresh spinach leaves
For the Lemon Vinaigrette:
2 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp honey or maple syrup
1/2 tsp Dijon mustard
Salt and pepper to taste
Directions 
Cook the rigatoni pasta according to package instructions. Drain and rinse under cold water to cool down.
In a large bowl, combine the cooked pasta, crumbled feta cheese, dried cranberries, walnuts, and fresh spinach leaves.
In a small bowl, whisk together the olive oil, lemon juice, honey (or maple syrup), Dijon mustard, salt, and pepper until smooth.
Drizzle the lemon vinaigrette over the pasta mixture and toss gently to combine, ensuring everything is well-coated.
Serve the salad chilled or at room temperature as a refreshing side dish or light meal.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 350 kcal per serving
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
