This pasta salad is a perfect balance of flavors and textures. The salty feta and sweet cranberries are a classic pair, elevated by a bright lemon vinaigrette and the crunch of toasted walnuts. It’s excellent for meal prep, picnics, or as a vibrant side dish.
Ingredients
For the Salad:
- 12 oz (340g) rigatoni pasta
- 1/2 cup crumbled feta cheese
- 1/3 cup dried cranberries
- 1/4 cup walnuts, chopped and toasted
- 2 cups baby spinach, roughly chopped
- 1/4 red onion, very thinly sliced
For the Lemon Vinaigrette:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey (or maple syrup)
- 1/2 teaspoon Dijon mustard
- 1 small clove garlic, minced (optional, for extra zing)
- Salt and freshly ground black pepper, to taste
Garnish:
- Fresh parsley or dill, chopped (optional)
- Lemon zest (optional)
Instructions
Part 1: Toast the Walnuts
- Place the chopped walnuts in a dry skillet over medium-low heat.
- Toast for 3-5 minutes, shaking the pan frequently, until they become fragrant and take on a slightly darker color. Watch them closely as they can burn quickly.
- Immediately transfer them to a plate to cool.
Part 2: Cook the Pasta
- Bring a large pot of well-salted water to a boil.
- Add the rigatoni and cook according to package directions until al dente (firm to the bite).
- Drain the pasta in a colander and rinse briefly with cold water to stop the cooking process. This ensures your salad doesn’t become gummy and keeps the spinach fresh.
- Let the pasta drain thoroughly.
Part 3: Make the Lemon Vinaigrette
- In a small bowl or jar with a lid, combine the olive oil, fresh lemon juice, honey, Dijon mustard, and optional minced garlic.
- Whisk vigorously (or shake the jar) until the dressing is well combined and slightly emulsified.
- Season generously with salt and black pepper. Taste and adjust—you might want more lemon for tang or honey for sweetness.
Part 4: Assemble the Salad
- In a large serving bowl, combine the cooled, drained rigatoni, chopped baby spinach, sliced red onion, dried cranberries, and most of the toasted walnuts and crumbled feta (reserve a little of each for garnish).
- Pour the lemon vinaigrette over the salad.
- Toss gently but thoroughly until everything is evenly coated in the dressing.
Part 5: Serve
- Garnish the top of the salad with the reserved feta, walnuts, and optional fresh herbs and lemon zest.
- For best results, let the salad sit for at least 15-20 minutes before serving to allow the flavors to meld. This can be served chilled or at room temperature.
Chef’s Notes & Tips:
- Make-Ahead Friendly: This salad is perfect for making ahead. Prepare the pasta, toast the nuts, and make the dressing. Store them separately in the fridge. Combine everything within a few hours of serving for the best texture (to prevent the spinach from wilting too much).
- Rinsing the Pasta: Rinsing the pasta with cold water is key for a cold pasta salad as it removes the starchy film that causes pasta to clump together.
- Soak the Onion: If you find raw red onion too sharp, soak the sliced onion in a bowl of cold water for 10 minutes before adding it to the salad. This mellows its flavor significantly.
- Add Protein: To make this a complete meal, add a can of drained and rinsed chickpeas, shredded rotisserie chicken, or leftover grilled shrimp.
- Variations: Feel free to substitute arugula for the spinach, or use pecans or sliced almonds instead of walnuts.
