Description
A vibrant and refreshing Feta & Cranberry Rigatoni Salad tossed in a zesty lemon vinaigrette. Perfectly cooked rigatoni pasta is combined with tangy feta cheese, sweet dried cranberries, crisp cucumber, red onion, and juicy cherry tomatoes, then garnished with fresh parsley for a light and flavorful meal or side dish.
Ingredients
Scale
Salad
- 12 oz rigatoni pasta (or your favorite pasta shape)
- 1 cup crumbled feta cheese
- ½ cup dried cranberries
- ½ cup cucumber, diced
- ½ red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 2 tablespoons fresh parsley, chopped
Lemon Vinaigrette
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional, for added sweetness)
- 1 garlic clove, minced
- Salt and pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions, until al dente (usually about 10 minutes). Drain the pasta, rinse with cold water to cool, and set aside to drain completely.
- Make the Lemon Vinaigrette: In a small bowl or jar, combine the olive oil, fresh lemon juice, Dijon mustard, honey (if using), minced garlic, salt, and pepper. Whisk together until the vinaigrette is emulsified and smooth. Set aside.
- Assemble the Salad: In a large mixing bowl, combine the cooled rigatoni, crumbled feta, dried cranberries, diced cucumber, sliced red onion, and halved cherry tomatoes. Drizzle the lemon vinaigrette over the salad and toss gently to combine, ensuring the pasta and ingredients are evenly coated.
- Garnish and Serve: Sprinkle chopped fresh parsley on top for garnish. Serve immediately, or chill in the refrigerator for 30 minutes for the flavors to meld before serving.
Notes
- For a vegan version, substitute feta cheese with a plant-based cheese alternative.
- Chilling the salad for 30 minutes before serving enhances the flavors.
- Add toasted pine nuts or walnuts for extra crunch.
- Ensure to rinse pasta with cold water after cooking to stop the cooking process and cool it for the salad.
