Feta Cranberry Rigatoni Salad (Print)

A vibrant pasta dish balancing creamy feta, tangy cranberries and zesty lemon dressing for a refreshing, satisfying meal.

# Ingredients:

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

→ Lemon Vinaigrette

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 on the stove.
02 - Add the rigatoni pasta to the boiling water and cook according to the package instructions until al dente, typically around 10 to 12 minutes.
03 - Once the pasta is cooked, drain it in a colander and rinse under cold water to stop the cooking process.
04 - Allow the pasta to drain completely and set it aside in a large mixing bowl.
05 - Crumble the feta cheese into small pieces using your fingers or a fork and set it aside.
06 - Measure out the dried cranberries and add them to the bowl with the pasta.
07 - Finely chop the red onion and add it to the bowl with the pasta, cranberries, and feta cheese.
08 - Chop the fresh parsley and sprinkle it over the pasta mixture.
09 - In a separate small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until the dressing is fully combined.
10 - Pour the lemon vinaigrette over the pasta and toss everything together gently until all the ingredients are evenly coated with the dressing.
11 - Taste the salad and adjust seasoning if needed, adding more salt or pepper if desired.
12 - Serve the salad immediately or refrigerate it for about 30 minutes to allow the flavors to meld.

# Notes:

01 - Rinsing the pasta under cold water helps prevent it from becoming mushy.
02 - You can substitute the feta with goat cheese for a creamier texture.
03 - Add more honey or lemon juice if you prefer a sweeter or tangier dressing.
04 - For extra crunch, consider adding toasted nuts like walnuts or almonds.
05 - This salad can be made a day ahead, but it's best enjoyed within 2 days for optimal freshness.