Feta Cranberry Rigatoni Salad
A vibrant rigatoni salad with creamy feta, tangy cranberries, and a zesty lemon vinaigrette, offering a refreshing and flavorful lunch option with a perfect balance of textures.
Equipment
- 1 large pot
- 1 colander
- 1 large mixing bowl
- 1 small bowl
- 1 whisk
Ingredients
- 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
- 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.
- Cook rigatoni pasta in boiling water until al dente, about 10 to 12 minutes.
- Drain pasta in a colander and rinse under cold water to stop cooking.
- Allow pasta to drain completely, then place in a large mixing bowl.
- Crumble feta cheese into the bowl with the pasta.
- Add dried cranberries and finely chopped red onion to the bowl.
- Sprinkle chopped fresh parsley over the pasta mixture.
- In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper to make the dressing.
- Pour the lemon vinaigrette over the pasta and toss gently to coat all ingredients evenly.
- Taste and adjust seasoning with additional salt or pepper if needed.
- Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Notes
- Rinse pasta with cold water to prevent mushiness.
- Substitute feta with goat cheese for a creamier texture.
- Adjust honey or lemon juice for desired sweetness or tanginess.
- Add toasted nuts for extra crunch.
- Best enjoyed within 2 days if prepared ahead.