Description
8 oz rigatoni pasta
2 cups fresh spinach, chopped
½ cup dried cranberries
½ cup crumbled feta cheese
¼ cup toasted walnuts, chopped
¼ red onion, thinly sliced
3 tbsp balsamic glaze
2 tbsp olive oil
1 tbsp lemon juice
Salt and black pepper to taste
Directions:
Cook the rigatoni pasta according to the package instructions until al dente. Drain and rinse under cold water to cool.
In a large mixing bowl, combine the cooked pasta, fresh spinach, dried cranberries, feta cheese, toasted walnuts, and red onion.
Drizzle with olive oil, lemon juice, and balsamic glaze. Toss well to coat evenly.
Season with salt and black pepper to taste.
Let sit for 5-10 minutes before serving to allow the flavors to meld.
Serve chilled or at room temperature and enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 280 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for the perfect pasta salad every time.
- Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the rigatoni and cook according to the package directions for ‘al dente’—typically 10-12 minutes. The pasta should be tender but still firm to the bite.
- Cool the Pasta: Drain the pasta immediately in a colander. For a cold salad, rinse it briefly under cold running water to stop the cooking process and cool it down completely. Let it drain thoroughly to avoid a watery salad.
- Toast the Walnuts: While the pasta cooks, place the chopped walnuts in a dry skillet over medium heat. Toast for 3-5 minutes, stirring frequently, until they become fragrant and slightly darker. Transfer to a plate to cool.
- Prepare the Vegetables: Wash and thoroughly dry the spinach before chopping. Thinly slice the red onion.
- Combine Ingredients: In a large serving bowl, add the cooled rigatoni, chopped spinach, dried cranberries, crumbled feta, toasted walnuts, and sliced red onion.
- Make the Dressing & Toss: In a small bowl, whisk together the olive oil, lemon juice, balsamic glaze, salt, and pepper. Pour the dressing over the pasta salad ingredients.
- Final Toss and Rest: Gently toss everything together until all components are evenly coated. Let the salad sit for at least 10 minutes before serving to allow the pasta to absorb the flavors.
Serving Suggestions
This versatile salad pairs beautifully with various dishes. Serve it as a vibrant side at a summer barbecue alongside grilled chicken or burgers. It makes a fantastic light lunch on its own, perhaps with a slice of crusty bread. For a more substantial meal, top it with grilled shrimp or shredded rotisserie chicken. It’s also an excellent make-ahead option for picnics and potlucks.
How-to Summary
Cook and cool rigatoni. Toast walnuts. Combine all salad ingredients—pasta, spinach, cranberries, feta, walnuts, onion—in a large bowl. Whisk together olive oil, lemon juice, balsamic glaze, salt, and pepper for the dressing. Toss dressing with salad, let rest for 10 minutes, then serve.
Frequently Asked Questions
Can I make this pasta salad ahead of time? Yes, it’s an excellent make-ahead dish. Prepare it up to 24 hours in advance, store it covered in the refrigerator, and give it a good stir before serving. You may want to add a small extra drizzle of olive oil if it seems dry.
What can I use instead of feta cheese? Goat cheese crumbles offer a similar tangy profile. For a creamier texture, try fresh mozzarella pearls, or for a dairy-free version, use a vegan feta alternative or nutritional yeast.
How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, though the spinach may wilt slightly.
Can I use a different type of pasta? Absolutely. Any short, sturdy pasta shape works well, such as penne, fusilli, or farfalle. Ensure you cook it to al dente so it holds up in the salad.
Is there a substitute for balsamic glaze? You can make a quick substitute by simmering 1/4 cup of balsamic vinegar in a small saucepan over low heat until it reduces by half and becomes slightly syrupy, about 5-7 minutes. Let it cool before using.
Common Mistakes to Avoid
- Overcooking the Pasta: Mushy pasta will fall apart. Always cook to al dente and rinse with cold water to halt cooking.
- Skipping the Toasting Step: Toasting the walnuts is crucial for deepening their flavor and adding a satisfying crunch. Don’t skip it.
- Adding Dressing to Hot Pasta: This can cause the pasta to absorb too much dressing and become gummy. Always cool the pasta first.
- Not Letting it Rest: Serving immediately doesn’t allow the flavors to combine. The 10-minute rest is essential for the best taste.
Conclusion
This Rigatoni Salad with Spinach, Cranberries, and Feta is a celebration of textures and flavors—creamy, crunchy, tangy, and sweet. It comes together in just 20 minutes, making it an ideal choice for busy weeknights or effortless entertaining. By following the step-by-step guide and avoiding common pitfalls, you’ll create a stunning dish that is as reliable as it is delicious. Give this recipe a try for your next gathering or simple family meal.