Description
Feta Cranberry Rigatoni Salad with Lemon Vinaigrette is a refreshing Mediterranean-inspired pasta salad that blends creamy feta, sweet dried cranberries, and a bright lemon vinaigrette.
Ingredients
Scale
- 12 oz rigatoni pasta, cooked and cooled
- ¾ cup feta cheese, crumbled
- ½ cup dried cranberries
- ½ small red onion, thinly sliced
- ¼ cup fresh parsley, chopped
- Salt and pepper, to taste
- ⅓ cup olive oil
- ¼ cup fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 garlic clove, minced
Instructions
- Bring salted water to a boil and cook rigatoni until al dente. Drain and rinse under cold water to cool.
- In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper.
- In a large bowl, combine cooked pasta, feta cheese, cranberries, red onion, and parsley.
- Pour vinaigrette over the salad and toss until well coated. Cover and refrigerate for at least 30 minutes.
- Toss again before serving and garnish with extra feta or parsley if desired.
Notes
- Perfect for picnics and potlucks.
- Great for meal prep.
- Can be served chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Cold Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 7g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 10mg