Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Indulge in the refreshing Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette, a delightful dish that brings together the creamy texture of feta cheese, the sweetness of dried cranberries, and a zesty lemon dressing. Perfect for lunches, picnics, or as a vibrant side at dinner gatherings, this salad combines chewy rigatoni pasta with fresh vegetables for a satisfying yet light meal. Quick to prepare and easy to customize, it’s a versatile choice that’s sure to impress your family and friends.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Serves approximately 4 people 1x
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Ingredients
Scale
- 2 cups rigatoni pasta
- 1 cup crumbled feta cheese
- 1/2 cup dried cranberries
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh parsley
- 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
- Boil salted water in a large pot. Add rigatoni and cook until al dente (10-12 minutes).
- Drain and rinse under cold water; set aside in a large mixing bowl.
- Crumble feta into pieces; add cranberries, chopped onion, and parsley to the pasta.
- In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper.
- Pour vinaigrette over the pasta mixture; toss gently until well combined.
- Taste and adjust seasoning if needed.
- Serve immediately or chill for 30 minutes before serving.
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg