Description
A vibrant salad that combines rigatoni pasta, creamy feta cheese, and sweet dried cranberries, all tossed in a zesty lemon vinaigrette.
Ingredients
Scale
- 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
- Boil the pasta in a large pot of salted water until al dente, about 10 to 12 minutes.
- Drain the pasta using a colander, then rinse under cold water to stop the cooking process.
- Combine the cooled pasta in a mixing bowl.
- Add the crumbled feta and dried cranberries to the bowl.
- Chop the red onion and parsley, then sprinkle over the top.
- Whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper in a separate bowl.
- Toss the vinaigrette with the salad until evenly coated.
- Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
- Enjoy your refreshing feta and cranberry rigatoni salad!
Notes
Make-ahead tips available for enhanced flavor development. Customize with various ingredients as desired.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg