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Lemon Basil Rigatoni Salad with Cranberries, Feta & Toasted Almonds

Lemon Basil Rigatoni Salad with Cranberries, Feta & Toasted Almonds

Description

Quick dinners, Easy dinner Recipes : High-protein, and low-carb swaps that helped me lose 15lbs: These quick & easy low-carb, high-protein meals are exactly what you need! From satisfying dinners to light lunches and energizing breakfasts, this collection is packed with simple, healthy recipes to fuel fat loss, boost energy, and keep you full longer. Clean eating has never been this effortless—perfect for meal prep and busy days!
Recipes:

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

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