Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
A refreshing pasta salad with salty feta, sweet cranberries, and zesty lemon dressing, perfect for warm weather gatherings and picnics.
Ingredients
Pasta and Base Ingredients
- 2 cups rigatoni pasta Can substitute with any pasta shape like penne or fusilli.
- 1 cup feta cheese, crumbled Opt for high-quality feta for best flavor.
- 1/2 cup dried cranberries Consider swapping with cherries if in season.
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped Garnish with extra parsley if desired.
Lemon Vinaigrette Ingredients
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey Can replace with maple syrup for a vegan option.
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper Adjust to taste.
Instructions
Preparation
- Begin by bringing a large pot of salted water to a rolling boil.
- Add the rigatoni and cook according to the package instructions, usually 10 to 12 minutes, until al dente.
- Once cooked, drain the pasta in a colander and rinse it under cold water to stop the cooking process. Set it aside in a large mixing bowl to cool.
- Crumble the feta cheese into small pieces and set aside.
- Add the dried cranberries and finely chopped red onion to the bowl with the cooled pasta.
- Sprinkle fresh parsley over the mixture for a burst of freshness.
Making the Dressing
- In a separate bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until fully combined.
- Pour the lemon vinaigrette over the pasta and toss gently, ensuring all ingredients are well-coated.
- Taste and adjust the seasoning with additional salt or pepper, if needed.
Serving
- Serve immediately, or chill for about 30 minutes to let the flavors meld beautifully.
Notes
Store in the refrigerator for up to three days. To keep the salad fresh, consider storing the dressing separately and combining it right before serving. For added texture, garnish with roasted nuts.