Feta Cranberry Rigatoni Bowl (Print Version)
# Ingredients:
→ Fresh & Pasta Ingredients
01 -
A quarter of a small red onion, thinly sliced
02 -
2 handfuls of fresh baby spinach
03 -
About 12 oz of rigatoni noodles
→ Add-Ons
04 -
1/4 cup toasted walnut pieces
05 -
1/3 cup dried cranberries
06 -
1/2 cup of crumbled feta cheese
→ Citrus Dressing
07 -
3 tablespoons of olive oil (extra virgin)
08 -
1 teaspoon of honey
09 -
A tablespoon of freshly squeezed lemon juice
10 -
A pinch of salt and ground black pepper, adjusted as needed
11 -
A half-teaspoon of Dijon mustard
# Instructions:
01 -
Prepare the rigatoni by boiling it in salty water based on the instructions on the box. Once it's firm but cooked, drain it and briefly rinse with cool water. This'll halt the cooking process.
02 -
Stir together the olive oil, Dijon mustard, honey, and fresh lemon juice in a little bowl. Sprinkle in your salt and pepper and stir until it tastes just the way you like it.
03 -
Toss the pasta, spinach, sliced onion, dried berries, walnuts, and feta in a mixing bowl until it's all nicely mingled.
04 -
Drizzle your citrus dressing over the salad bowl and gently toss. Give it a taste, and either dig in right away or chill for about 15 minutes to let the flavors blend a little more.
# Notes:
01 -
For a crunchy twist, swap walnuts out with slivered almonds or pecans.
02 -
Want it heartier? Grilled chicken, shrimp, or chickpeas do the trick.
03 -
If you're prepping ahead, keep the dressing separate for the best texture.