Lemon-Kissed Feta & Cranberry Pasta Salad
This refreshing pasta salad with feta, cranberries, spinach, and walnuts is perfect for spring or summer lunches. Light, zesty, and easy to prep ahead!
Equipment
- Large pot (for boiling pasta)
- Colander (for draining pasta)
- Large mixing bowl (for salad)
- Small mixing bowl (for vinaigrette)
- Whisk or fork (for dressing)
- Microplane or zester (for lemon zest)
- Measuring cups and spoons
- Spatula or tongs (for tossing salad)
Ingredients
- 8 oz rigatoni pasta
- 1 cup baby spinach leaves
- 1 cup feta cheese cubed
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook the rigatoni pasta in salted boiling water according to package directions. Drain and let cool.
- In a small bowl, whisk together ⭐ olive oil, ⭐ lemon juice, ⭐ lemon zest, ⭐ salt, and ⭐ pepper.
- In a large salad bowl, combine the 🌿 spinach, 🌱 cooled rigatoni, 🧀 cubed feta, 🥜 dried cranberries, and 🥜 walnuts.
- Pour the lemon vinaigrette over the salad and toss gently to combine.
- Chill for 15 minutes before serving to let the flavors meld.
