Description
A vibrant and refreshing feta and cranberry rigatoni salad tossed in a zesty lemon vinaigrette. Perfect as a light lunch or a flavorful side dish, this salad combines creamy feta, sweet cranberries, and a bright, tangy dressing for a delightful Mediterranean-inspired twist on pasta salad.
Ingredients
Scale
Pasta
- 2 cups rigatoni pasta
Salad Mix
- 1 cup feta cheese, crumbled
- 1/2 cup dried cranberries
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
Lemon Vinaigrette
- 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 on the stove.
- Cook Rigatoni: Add the rigatoni pasta to the boiling water and cook until al dente, approximately 10 to 12 minutes.
- Drain and Rinse: Drain the pasta in a colander and rinse under cold water to stop the cooking process.
- Set Aside Pasta: Allow the pasta to drain thoroughly and transfer it to a large mixing bowl.
- Prepare Feta: Crumble the feta cheese into small pieces using your fingers or a fork.
- Add Cranberries: Measure and add dried cranberries to the pasta bowl.
- Add Onion: Finely chop red onion and incorporate it into the bowl.
- Chop Parsley: Chop fresh parsley and sprinkle it over the pasta mixture.
- Make Vinaigrette: In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until fully combined.
- Toss Salad: Pour the lemon vinaigrette over the salad and gently toss until all ingredients are coated.
- Adjust Seasoning: Taste and add more salt or pepper if desired.
- Chill or Serve: Serve immediately or refrigerate for 30 minutes to let flavors meld.
- Enjoy: Serve the feta and cranberry rigatoni salad chilled or at room temperature as a delicious, fresh pasta salad.
Notes
- Rinsing the pasta with cold water stops the cooking process and cools it for the salad.
- Chilling the salad enhances the flavor blend and texture before serving.
- You can substitute dried cranberries with dried cherries or raisins for a different fruity note.
- For a vegan version, replace feta cheese with a plant-based cheese alternative.
- Adjust the amount of honey in the vinaigrette to control sweetness to your preference.
