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Recipe By: Steve Hamilton
Chicken Breast: Rigatoni, feta & Cranberry With Lemon Vinaigrette
Ingredients
- 12 oz rigatoni pasta (or any short pasta)
- 1 cup crumbled feta cheese
- ½ cup dried cranberries
- 2 cups baby spinach, chopped
- ½ cup cucumber, diced (optional for extra crunch)
- ¼ cup toasted walnuts or pecans
- ¼ cup red onion, finely sliced
- For the Lemon Vinaigrette:
- ¼ cup fresh lemon juice
- ⅓ cup olive oil
- 1 tbsp honey (or maple syrup for a vegan option)
- ½ tsp salt
- ¼ tsp black pepper
- 1 clove garlic, minced
Directions
Cook the Pasta:
- Boil rigatoni in salted water according to package directions.
- Drain and rinse under cold water to cool.
Make the Dressing:
- Whisk together lemon juice, olive oil, honey, salt, pepper, and garlic until well combined.
Assemble the Salad:
- In a large bowl, toss together pasta, feta, cranberries, spinach, cucumber, walnuts, and red onion.
Dress & Serve:
- Drizzle with lemon vinaigrette and toss gently.
- Serve immediately or refrigerate for 30 minutes to let the flavors meld.
- Want more protein? Add grilled chicken
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