Goat Cheese & Cranberry Rigatoni Salad with Lemon Vinaigrette
If you’re looking for a tasty and easy-to-make salad, the Goat Cheese & Cranberry Rigatoni Salad with Lemon Vinaigrette is the perfect choice. This delightful dish combines the creamy texture of goat cheese with the sweet tang of cranberries and the crunch of nuts. It’s great as a side or a main dish and will surely impress your family and friends.
Why Make This Recipe
This recipe is not only delicious but also packed with nutrition. The rigatoni pasta gives you good carbs, while the baby spinach adds vitamins. Goat cheese provides protein, and cranberries bring a unique sweetness. Plus, the lemon vinaigrette adds a refreshing flavor that ties everything together. It’s simple to prepare and can be made ahead of time for picnics or gatherings.
How to Make Goat Cheese & Cranberry Rigatoni Salad with Lemon Vinaigrette
Ingredients
- 300g rigatoni pasta
- 1/2 cup dried cranberries
- 150g goat cheese, crumbled
- 1 cup baby spinach, roughly chopped
- 1/4 cup toasted pecans or walnuts, chopped
- 2 tablespoons fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and freshly ground black pepper, to taste
Directions
- Cook the rigatoni pasta according to the package instructions until al dente. Drain the pasta and rinse it with cold water to cool it down.
- In a large bowl, combine the cooked pasta, dried cranberries, goat cheese, spinach, toasted nuts, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until it is emulsified.
- Pour the lemon vinaigrette over the pasta salad and toss gently to coat everything evenly.
- Chill the salad for 15-20 minutes before serving to allow the flavors to meld together.
How to Serve Goat Cheese & Cranberry Rigatoni Salad
Serve this salad cold or at room temperature. It makes a wonderful side dish for grilled meats or a light meal on its own. You can also add extra goat cheese on top for a more indulgent treat or garnish with additional nuts for extra crunch.
How to Store Goat Cheese & Cranberry Rigatoni Salad
If you have leftovers, store them in an airtight container in the refrigerator. The salad will stay fresh for up to 2-3 days. Just give it a little toss before serving to redistribute the dressing.
Tips to Make Goat Cheese & Cranberry Rigatoni Salad
- Make sure to rinse the pasta well after cooking to prevent it from sticking together.
- You can toast the nuts quickly in a pan over medium heat for extra flavor.
- Feel free to adjust the amounts of dressing ingredients to suit your taste.
Variation
If you want to mix things up, you can add other ingredients like cherry tomatoes, cucumber, or even grilled chicken for added protein. Swap the nuts for sunflower seeds if you want a nut-free version.
FAQs
1. Can I use a different type of pasta?
Yes, you can use any pasta shape you prefer. Penne or fusilli work well too!
2. Is there a substitute for goat cheese?
If you aren’t a fan of goat cheese, you can try feta cheese or even mozzarella for a milder flavor.
3. Can I make this salad ahead of time?
Certainly! This salad can be made a day in advance. Just dress it right before serving to keep everything fresh.
Enjoy your tasty and healthy Goat Cheese & Cranberry Rigatoni Salad with Lemon Vinaigrette!
