Description
A vibrant rigatoni salad featuring creamy feta and sweet-tart cranberries, tossed in a zesty lemon vinaigrette.
Ingredients
Scale
- 2 cups rigatoni pasta
- 1 cup feta cheese, crumbled
- 1/2 cup dried cranberries
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Boil the Pasta: Bring a large pot of salted water to a boil, add rigatoni, and cook until al dente (10-12 minutes).
- Drain and Rinse: Drain the pasta and rinse under cold water to stop the cooking process.
- Mix the Base: Combine cooled pasta and crumbled feta in a large mixing bowl.
- Add the Sweetness: Stir in the dried cranberries.
- Incorporate the Aromatics: Add chopped red onion and parsley to the bowl.
- Whisk the Dressing: In a separate bowl, whisk olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until creamy.
- Toss Together: Pour the dressing over the pasta mixture and gently toss.
- Taste and Adjust: Taste, adding more salt or pepper as needed.
- Chill or Serve: Let the salad sit in the refrigerator for 30 minutes for enhanced flavors or serve immediately.
Notes
This salad is great stored in the refrigerator for up to two days. Consider adding nuts for extra crunch or grilled chicken for a heartier dish.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
Keywords: salad, pasta, feta, cranberries, summer dish