Description
This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a vibrant, sweet-and-savory pasta salad made with creamy feta, chewy dried cranberries, crisp red onion, and fresh parsley. Tossed in a bright lemon vinaigrette, it’s the perfect refreshing side dish for BBQs, potlucks, or light lunches.
Ingredients
For the Salad
12 oz rigatoni pasta
1 cup feta cheese, crumbled
¾ cup dried cranberries
½ cup red onion, finely chopped
½ cup fresh parsley, chopped
For the Lemon Vinaigrette
⅓ cup olive oil
2 tablespoons fresh lemon juice
1 teaspoon honey
1 teaspoon Dijon mustard
¾ teaspoon salt
½ teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil.
Add rigatoni and cook according to package directions until al dente.
Drain and rinse under cold water to stop cooking. Let drain completely.
Transfer cooled pasta to a large mixing bowl.
Add feta, dried cranberries, red onion, and chopped parsley.
In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until smooth.
Pour vinaigrette over the pasta mixture.
Toss gently until evenly coated.
Taste and adjust seasoning if needed.
Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Notes
For extra crunch, add toasted almonds or walnuts.
Goat cheese can replace feta for a creamier texture.
Store in an airtight container in the refrigerator for up to 3 days.
If making ahead, store dressing separately and toss before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiled
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 9 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 25 mg