Description
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a vibrant and refreshing dish that combines the creamy goodness of feta cheese with the sweet-tart flavor of cranberries. This colorful salad is perfect for any occasion—whether you’re enjoying a light lunch, hosting a picnic, or serving it as a delightful side at barbecues and potlucks. With its bright lemon vinaigrette, this salad not only looks appealing but also offers a delicious balance of flavors that will impress your guests. Quick to prepare in just 20 minutes, it’s also make-ahead friendly, allowing the flavors to meld beautifully when chilled.
Ingredients
Scale
- 12 oz rigatoni pasta
- 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
- 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
- 1. Cook rigatoni pasta according to package instructions until al dente, about 10 minutes. Drain and rinse under cold water.
- 2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until emulsified.
- 3. In a large mixing bowl, combine cooled pasta, feta cheese, cranberries, diced cucumber, sliced onion, and halved cherry tomatoes.
- 4. Drizzle the vinaigrette over the salad and toss gently to combine.
- 5. Garnish with chopped fresh parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No cooking required after pasta is cooked
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 9g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg