Description
A fresh and colorful rigatoni pasta salad featuring creamy feta, sweet dried cranberries, crisp vegetables, and a bright homemade lemon vinaigrette that perfectly balances sweet, salty, and tangy flavors.
Ingredients
- 12 ounces rigatoni pasta
- 1 cup crumbled feta cheese
- 3/4 cup dried cranberries
- 1/2 cup thinly sliced red onion
- 1 cup cherry tomatoes, halved
- 1/2 cup chopped cucumber
- 1/4 cup chopped fresh parsley
- 1/4 cup extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the rigatoni in a large pot of salted boiling water according to package instructions until al dente.
- Drain the pasta and rinse lightly under cool water to stop the cooking process. Let it cool completely.
- In a large mixing bowl, combine the cooled rigatoni, feta cheese, dried cranberries, red onion, cherry tomatoes, cucumber, and parsley.
- In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, honey, Dijon mustard, salt, and black pepper until well combined and slightly thickened.
- Pour the lemon vinaigrette over the pasta mixture and gently toss until evenly coated.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For extra crunch, add toasted walnuts or pecans.
- Grilled chicken or chickpeas can be added for additional protein.
- Baby spinach or arugula adds a fresh green boost.
- If the salad seems dry after chilling, drizzle with a little olive oil or fresh lemon juice before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving (based on 6 servings)
- Calories: 420 kcal
- Sugar: 14 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 25 mg
