Description
12 oz rigatoni pasta
1 cup dried cranberries
1 cup crumbled feta cheese
½ cup toasted almonds, chopped
½ cup fresh basil, chopped
1 cup cherry tomatoes, halved
¼ red onion, thinly sliced
For the Lemon Dressing:
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp honey or maple syrup
½ tsp Dijon mustard
¼ tsp garlic powder
Salt and black pepper, to taste
Directions:
Cook the rigatoni pasta according to package instructions. Drain and rinse under cold water to cool it down.
In a large bowl, combine the cooled pasta, dried cranberries, crumbled feta, toasted almonds, basil, cherry tomatoes, and red onion.
In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, garlic powder, salt, and black pepper until smooth.
Pour the lemon dressing over the salad and toss gently to combine.
Let the salad sit for 15-20 minutes to allow the flavors to meld together.
Serve chilled or at room temperature. Enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 320 per serving Servings: 4 servings
