Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
A refreshing salad combining hearty rigatoni pasta, creamy feta cheese, and sweet-tart dried cranberries, dressed with a zesty lemon vinaigrette.
Ingredients
Pasta and Vegetables
- 2 cups rigatoni pasta
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
Cheese and Fruit
- 1 cup feta cheese, crumbled
- 1/2 cup dried cranberries
Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Preparation
- Bring a large pot of salted water to a boil.
- Add the rigatoni pasta to the boiling water and cook according to the package instructions until al dente, about 10 to 12 minutes.
- Once the pasta is cooked, drain in a colander and rinse under cold water to stop the cooking process.
- Allow the pasta to drain completely and set aside in a large mixing bowl.
- Crumble the feta cheese into small pieces and set aside.
- Measure out the dried cranberries and add them to the bowl with the pasta.
- Finely chop the red onion and add it to the bowl.
- Chop the fresh parsley and sprinkle it over the pasta mixture.
Making the Dressing
- In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until fully combined.
Combining
- Pour the lemon vinaigrette over the pasta and gently toss until the ingredients are evenly coated.
- Taste and adjust seasoning if needed.
- Serve immediately or refrigerate for about 30 minutes to allow flavors to meld.
Notes
The salad can be served as a light lunch, side dish, or paired with grilled chicken or fish. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If the pasta absorbs too much dressing, add a little olive oil or lemon juice before serving again.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 5gSodium: 220mgFiber: 3gSugar: 6g
Tried this recipe?Let us know how it was!