Description
This vibrant rigatoni salad blends creamy feta, tangy dried cranberries, and a zesty lemon vinaigrette. Perfectly chewy pasta absorbs all the flavor in this light yet satisfying dish—ideal for lunch or a refreshing side.
Ingredients
- 2 cups rigatoni pasta
- 1 cup feta cheese, crumbled
- ½ cup dried cranberries
- ¼ cup red onion, finely chopped
- ¼ cup fresh parsley, chopped
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey
- ½ teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
1. Bring a large pot of salted water to a boil.
2. Add the rigatoni pasta and cook according to package instructions until al dente, about 10–12 minutes.
3. Drain the pasta and rinse under cold water to stop the cooking process. Let it drain completely.
4. Transfer the cooled pasta to a large mixing bowl.
5. Crumble the feta cheese and add it to the bowl.
6. Add the dried cranberries and finely chopped red onion to the bowl.
7. Chop the fresh parsley and sprinkle over the pasta mixture.
8. In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until well combined.
9. Pour the vinaigrette over the salad and toss gently until everything is evenly coated.
10. Taste and adjust seasoning with more salt or pepper if desired.
11. Serve immediately or refrigerate for 30 minutes to let flavors meld.
Notes
Rinsing the pasta helps prevent it from becoming mushy. For variation, try goat cheese instead of feta or add toasted walnuts or almonds for crunch. Best enjoyed within 2 days. Adjust lemon juice or honey to match your preferred tanginess or sweetness.
Nutrition
- Serving Size: 1 serving
- Calories: 450