Feta Cranberry Rigatoni Salad (Print)
Bright rigatoni with feta, cranberries, and lemon vinaigrette.
# Ingredients:
→ Pasta Salad Base
01 -
1 cup rigatoni pasta
02 -
1 cup feta cheese, crumbled
03 -
1 cup dried cranberries
04 -
1 cup red onion, finely chopped
05 -
1 cup fresh parsley, chopped
→ Dressing
06 -
1 cup olive oil
07 -
1 tablespoon lemon juice
08 -
1 teaspoon honey
09 -
1 teaspoon Dijon mustard
10 -
1 teaspoon salt
11 -
1 teaspoon black pepper
# Directions:
01 -
Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, about 10 to 12 minutes. Drain and rinse under cold water to stop cooking. Set aside in a large mixing bowl.
02 -
Crumble the feta cheese into small pieces and set aside. Measure out the dried cranberries and add to the bowl with the pasta. Finely chop the red onion and add to the bowl along with the feta cheese and cranberries. Chop the fresh parsley and sprinkle it over the mixture.
03 -
In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until fully combined.
04 -
Pour the vinaigrette over the pasta mixture and toss gently to coat evenly. Taste and adjust seasoning if needed. Serve immediately or refrigerate for 30 minutes to meld flavors.
# Notes:
01 -
Refrigerating the salad for 30 minutes can enhance the flavor by allowing the vinaigrette to meld with the ingredients.