Cook the Rigatoni to Perfection Bring a large pot of generously salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente (usually 10-11 minutes). Drain thoroughly, giving it a good shake to remove excess water, but do not rinse. You want the starch to stay on the pasta so it grabs the dressing!

Make the Glossy Lemon Vinaigrette While the pasta cooks, whisk together the olive oil, fresh lemon juice, honey, and Dijon mustard in a small bowl or jar. Whisk until the mixture combines to make a glossy, decadent sauce. Season generously with salt and black pepper to taste. Opt for untreated lemons if you can and scrub them well.

Dress the Warm Pasta Transfer the hot, drained pasta to a large mixing bowl. Immediately pour half of the vinaigrette over the warm rigatoni and toss well. The warmth helps the pasta absorb the flavors deeply. Let it sit for a minute.

Add the Spinach Add the fresh spinach to the warm pasta and toss gently. The residual heat will wilt the spinach just enough to make it tender without turning it soggy.

Fold in Sweet & Crunchy Elements Add the dried cranberries and chopped walnuts. Fold them in gently to distribute those bursts of sweetness and crunch.

Add the Creamy Feta Crumble the feta cheese over the top and toss lightly. Try to keep some chunks intact for pockets of creamy flavor!

Final Seasoning Drizzle the remaining vinaigrette over the salad and toss one last time. Taste and adjust salt, pepper, or lemon juice as needed. Serve warm or chill for later!