Description
Feta & Cranberry Rigatoni Salad is a fresh, vibrant pasta dish featuring creamy feta, sweet-tart cranberries, and a zesty lemon vinaigrette—perfect for quick lunches or light gatherings.
Ingredients
Scale
- 1 cup rigatoni pasta
- 1 cup feta cheese, crumbled
- 1 cup dried cranberries
- 1/2 cup red onion, finely chopped
- 1/2 cup fresh parsley, chopped
- 1/3 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil.
- Cook rigatoni according to package instructions until al dente (10–12 minutes).
- Drain and rinse under cold water to stop cooking. Let drain היט.
- Transfer cooled pasta to a large mixing bowl.
- Add crumbled feta, dried cranberries, chopped red onion, and parsley.
- In a small bowl, whisk olive oil, lemon juice, honey, Dijon mustard, salt, and pepper.
- Pour dressing over pasta mixture and toss gently to combine.
- Taste and adjust seasoning if needed.
- Serve immediately or chill for 30 minutes before serving.
Notes
Rinse pasta well and let it drain fully to avoid excess moisture.
Add extra lemon juice for more brightness.
Toss in walnuts or almonds for crunch.
Chickpeas make a great protein boost.
Best enjoyed within 2–3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Pasta
- Method: Boiling, Mixing
- Cuisine: American, Mediterranean-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 12g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg