Description
A bright and refreshing Feta & Cranberry Rigatoni Salad tossed with a zesty lemon vinaigrette. This easy-to-make pasta salad combines creamy feta, sweet dried cranberries, crisp cucumber, red onion, and juicy cherry tomatoes, creating a perfect balance of flavors and textures. Ideal for quick lunches, picnics, or as a vibrant side dish.
Ingredients
Scale
Pasta Salad Ingredients
- 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, usually about 10 minutes, until al dente. Drain the pasta and rinse with cold water to cool it down, then let it 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 thoroughly until the vinaigrette is emulsified and smooth, then set aside.
- Assemble the Salad: In a large mixing bowl, combine the cooled rigatoni, crumbled feta cheese, dried cranberries, diced cucumber, sliced red onion, and halved cherry tomatoes. Drizzle the lemon vinaigrette over the salad and toss gently to coat all the ingredients evenly.
- Garnish and Serve: Sprinkle chopped fresh parsley on top as a garnish. Serve the salad immediately or chill it in the refrigerator for 30 minutes to allow the flavors to meld.
Notes
- For extra flavor, you can toast the dried cranberries lightly in a skillet before adding them.
- This salad can be made a few hours ahead and kept refrigerated. Add the parsley just before serving for freshness.
- Feel free to swap rigatoni for other pasta shapes like farfalle or penne.
- Adjust the honey in the vinaigrette to balance the tartness according to your preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
