Description
8 oz rigatoni pasta
3 cups fresh baby spinach
1/2 cup dried cranberries
1/4 cup sliced almonds, toasted
1/2 cup crumbled feta cheese
1/4 red onion, thinly sliced
For the Dressing
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and black pepper, to taste
Directions
Cook rigatoni according to package instructions until al dente. Drain and rinse under cold water to cool.
In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, garlic, salt, and black pepper.
In a large bowl, combine cooked rigatoni, spinach, dried cranberries, toasted almonds, feta cheese, and red onion.
Drizzle the dressing over the salad and toss gently to combine.
Serve immediately or refrigerate for 20 minutes to let the flavors meld.
Prep Time: 10 minutes, Cooking Time: 10 minutes, Total Time: 20 minutes, Kcal: 320 per serving, Servings: 4
Step-by-Step Guide
Follow these detailed instructions for a perfect pasta salad every time. First, bring a large pot of salted water to a rolling boil. Add the rigatoni and cook for the time indicated on the package, usually 10-12 minutes, until it is al dente (firm to the bite). Once cooked, drain the pasta in a colander and immediately rinse it under cold running water. This stops the cooking process and cools the pasta quickly, preventing it from becoming mushy. While the pasta cooks, prepare your dressing. In a small bowl, vigorously whisk together the extra virgin olive oil, balsamic vinegar, honey, Dijon mustard, and minced garlic until the mixture is fully emulsified. Season with salt and black pepper to taste. Next, in a large mixing bowl, combine the cooled rigatoni, fresh baby spinach, dried cranberries, toasted sliced almonds, crumbled feta cheese, and thinly sliced red onion. Pour the prepared dressing over the top. Using two large spoons or salad tongs, gently toss the salad until all ingredients are evenly coated with the dressing.
Serving Suggestions
This vibrant pasta salad is incredibly versatile. Serve it as a hearty main course for a light lunch, or as a substantial side dish at your next barbecue or potluck. It pairs beautifully with grilled chicken, salmon, or shrimp for added protein. For a complete summer meal, serve alongside crusty bread, fresh corn on the cob, or a simple tomato bruschetta. To make it ahead, prepare the salad and dressing separately, storing them in airtight containers in the refrigerator. Combine and toss just before serving to keep the spinach crisp and the pasta from absorbing all the dressing.
How-to Summary
Boil and cool rigatoni pasta. Whisk olive oil, balsamic vinegar, honey, mustard, and garlic for the dressing. In a large bowl, combine pasta with spinach, cranberries, almonds, feta, and red onion. Toss with dressing and serve chilled.
Frequently Asked Questions
Can I use a different type of pasta? Absolutely. Penne, fusilli, or farfalle (bow-tie) are excellent substitutes that also hold dressing well.
How long will this salad keep in the fridge? Stored in an airtight container, it will keep for up to 2 days. The spinach will wilt, but the flavors will continue to develop.
Can I make this salad vegan? Yes. Simply omit the feta cheese or use a vegan feta alternative, and ensure the honey is substituted with maple syrup or agave nectar.
Do I have to toast the almonds? Toasting is highly recommended as it deepens their flavor and adds a crucial crunch. You can toast them in a dry skillet over medium heat for 3-5 minutes, watching closely.
What can I use instead of red onion? If raw onion is too strong, you can soak the slices in cold water for 10 minutes to mellow the flavor. Green onions or shallots are also good alternatives.
Common Mistakes to Avoid
Avoid overcooking the pasta; mushy pasta will ruin the salad’s texture. Always rinse it under cold water to halt cooking. Do not add the dressing while the pasta is still warm, as it will absorb it too quickly and become soggy. Ensure your dressing is properly emulsified by whisking thoroughly; a separated dressing won’t coat evenly. Finally, be gentle when tossing the salad, especially if adding the spinach last, to avoid bruising the leaves.
Conclusion
This Rigatoni Pasta Salad with spinach, cranberries, and feta is a perfect blend of textures and flavors—creamy, tangy, sweet, and crunchy. It’s a straightforward recipe that delivers impressive results, ideal for busy weeknights or entertaining guests. By following the step-by-step guide and tips provided, you can easily avoid common pitfalls and create a dish that is both refreshing and satisfying. Enjoy this delicious and colorful addition to your recipe collection.