Ingredients
Scale
- 12 oz rigatoni pasta
- 4 cups fresh baby spinach
- 1 cup crumbled feta cheese
- 1 cup dried cranberries
- 1 cup cherry tomatoes, halved
- ¼ cup olive oil
- 3 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Cook the rigatoni in salted boiling water until al dente. Drain and rinse under cold water.
- In a large bowl, combine spinach and cherry tomatoes.
- In a separate bowl, whisk together olive oil, lemon juice, salt, and pepper to make the vinaigrette.
- Add the cooled rigatoni, feta cheese, and cranberries to the spinach mixture. Pour on the vinaigrette.
- Toss gently to coat all ingredients evenly. Adjust seasoning if necessary.
- Serve immediately or chill in the refrigerator for one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 10g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg