Directions
Cook rigatoni according to package instructions until al dente. Drain and rinse under cold water.
In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper.
In a large bowl, combine cooked rigatoni, feta cheese, dried cranberries, toasted walnuts, baby spinach, and red onion.
Drizzle the lemon vinaigrette over the salad and toss gently to coat.
Serve immediately or chill for 15 minutes before serving.
Prep Time: 10 minutes, Cooking Time: 10 minutes, Total Time: 20 minutes, Kcal: 280 per serving, Servings:
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