Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe
A delightful and flavorful pasta salad featuring rigatoni, feta cheese, dried cranberries, and a zesty lemon vinaigrette. Perfect for a light lunch or as a side dish for any occasion.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Pasta Salad:
- 2 cups rigatoni pasta
- 1 cup feta cheese, crumbled
- 1/2 cup dried cranberries
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
Lemon Vinaigrette:
- 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
- Bring a large pot of salted water to a boil on the stove. Add rigatoni pasta and cook for 10-12 minutes until al dente.
- Drain and rinse pasta under cold water to stop cooking.
- In a bowl, combine pasta, feta cheese, cranberries, red onion, and parsley.
- In a separate bowl, whisk olive oil, lemon juice, honey, Dijon mustard, salt, and pepper for the vinaigrette.
- Pour vinaigrette over pasta mixture and toss gently to coat.
- Adjust seasoning if necessary.
- Serve immediately or refrigerate for 30 minutes before serving.
- Enjoy!
Notes
- You can customize this salad by adding nuts or additional vegetables for extra crunch and flavor.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 8g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg
Keywords: Feta, Cranberry, Rigatoni, Salad, Lemon Vinaigrette
