Description
This vibrant Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a perfect blend of tangy, sweet, and savory flavors. Featuring al dente rigatoni pasta tossed with creamy crumbled feta, chewy dried cranberries, crisp red onion, and fresh parsley, all coated in a bright and zesty lemon vinaigrette. Ideal as a refreshing lunch or a colorful side dish for any occasion.
Ingredients
Scale
Pasta
- 2 cups rigatoni pasta
Salad Mix-ins
- 1 cup feta cheese, crumbled
- 1/2 cup dried cranberries
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
Lemon Vinaigrette Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Boil Pasta: Bring a large pot of salted water to a boil on the stove to prepare for cooking the rigatoni.
- Cook Pasta: Add the rigatoni pasta to the boiling water and cook it according to the package instructions until al dente, typically 10 to 12 minutes.
- Drain and Cool Pasta: Drain the pasta in a colander and rinse under cold water to stop the cooking process and cool it down.
- Prepare Pasta Base: Allow the pasta to drain completely, then transfer it to a large mixing bowl for combining with other ingredients.
- Prepare Cheese: Crumble the feta cheese into small pieces using your fingers or a fork and set aside.
- Add Dried Cranberries: Measure and add the dried cranberries to the bowl with the pasta.
- Add Onion: Finely chop the red onion and add it to the pasta bowl with the cranberries and feta.
- Add Parsley: Chop the fresh parsley and sprinkle it over the pasta mixture to add freshness and color.
- Make Vinaigrette: In a small separate bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until fully combined to create a lemon vinaigrette.
- Dress Salad: Pour the lemon vinaigrette over the pasta mixture and gently toss until all ingredients are evenly coated with the dressing.
- Adjust Seasoning: Taste the salad and adjust the seasoning with additional salt or pepper if desired.
- Chill or Serve: Serve the salad immediately or refrigerate it for about 30 minutes to allow the flavors to meld and deepen.
- Enjoy: Serve and enjoy your refreshing Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette!
Notes
- Make sure to rinse the pasta under cold water after cooking to prevent it from sticking and to stop cooking.
- For extra flavor, you can toast the dried cranberries briefly in a dry pan before adding them.
- If you prefer a vegan version, substitute feta with a plant-based cheese alternative and use maple syrup instead of honey in the dressing.
- The salad can be made a few hours ahead; just keep it refrigerated and give it a quick toss before serving.
- Adjust the amount of lemon juice and honey in the vinaigrette to your taste preferences for balance between tartness and sweetness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: rigatoni salad, feta cheese salad, cranberry pasta salad, lemon vinaigrette, Mediterranean salad, vegetarian pasta salad
