🥗 Rigatoni Pasta Salad with Feta, Spinach, Walnuts & Cranberries
🌿 Ingredients
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200 g (7 oz) rigatoni pasta (or any short pasta)
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1 ½ cups baby spinach leaves
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½ cup feta cheese, cubed (or crumbled)
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¼ cup dried cranberries
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¼ cup walnuts, roughly chopped
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2 tbsp olive oil (extra virgin)
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1 tbsp lemon juice (or white wine vinegar)
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½ tsp honey or maple syrup (optional)
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Salt and black pepper, to taste
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Optional: 1 garlic clove (minced) or ½ tsp Dijon mustard for the dressing
🧑🍳 Instructions
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Cook the Pasta:
Bring a pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain and rinse briefly with cool water to stop cooking. -
Prepare the Dressing:
In a small bowl, whisk together olive oil, lemon juice, honey (if using), salt, pepper, and optional garlic or mustard. -
Assemble the Salad:
In a large bowl, combine the cooked pasta, spinach leaves, feta, cranberries, and walnuts. -
Toss with Dressing:
Pour the dressing over the salad and gently toss until everything is evenly coated. -
Serve:
Garnish with a little extra cracked pepper and a drizzle of olive oil. Serve immediately or refrigerate for 30 minutes to let the flavors meld.
🍽️ Serving Tips
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Serve chilled or at room temperature.
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Pairs well with grilled chicken, salmon, or roasted vegetables.
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For a creamier touch, add a spoon of Greek yogurt or avocado chunks.
❓ Q&A Section
Q1: Can I make this salad ahead of time?
A: Yes! It tastes even better after chilling for an hour. Just keep the spinach separate until serving to prevent wilting.
Q2: What’s a good substitute for feta cheese?
A: Goat cheese, ricotta salata, or even mozzarella cubes work beautifully.
Q3: Can I make it vegan?
A: Absolutely — use vegan feta or tofu and swap honey for maple syrup or agave.
Q4: What nuts can replace walnuts?
A: Pecans, almonds, or pistachios are great alternatives.
Q5: How long can it be stored?
A: Store in an airtight container in the fridge for up to 3 days. The flavors deepen over time.
Q6: Can I use a different pasta shape?
A: Yes — penne, farfalle (bow-tie), or fusilli work just as well.