Description
This Creamy Feta and Cranberry Rigatoni Salad is tossed in a zesty lemon vinaigrette, combining tangy feta, sweet dried cranberries, and tender rigatoni for a refreshing and flavorful pasta salad perfect for potlucks, picnics, or a light meal.
Ingredients
- 12 oz rigatoni pasta
- 1 cup crumbled feta cheese
- 1/2 cup dried cranberries
- 1/4 cup chopped fresh parsley
- 1/4 cup red onion, finely diced
- 1/2 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and black pepper, to taste
Instructions
- Cook rigatoni according to package instructions until al dente. Drain and rinse under cold water.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
- In a large bowl, combine cooked rigatoni, feta cheese, dried cranberries, red onion, and parsley.
- Pour the lemon vinaigrette over the pasta salad and toss gently to coat.
- Chill for at least 30 minutes before serving to allow flavors to meld.
Notes
- Optional: add toasted walnuts or pine nuts for extra crunch.
- Can substitute feta with goat cheese for a creamier texture.
- Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Bake
- Cuisine: American