Description
A refreshing and creamy rigatoni pasta salad tossed with tangy feta cheese, sweet dried cranberries, fresh herbs, and a bright lemon vinaigrette—perfect for gatherings or meal prep.
Ingredients
- 12 oz rigatoni pasta
- 1 cup crumbled feta cheese
- 3/4 cup dried cranberries
- 1/3 cup thinly sliced red onion
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil (optional)
- 1/3 cup olive oil
- 3 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and black pepper, to taste
Instructions
- Cook rigatoni according to package instructions until al dente. Drain and rinse with cold water.
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey, salt, and pepper.
- In a large bowl, combine cooked pasta, feta cheese, dried cranberries, red onion, parsley, and basil.
- Pour lemon vinaigrette over the pasta mixture.
- Toss gently until everything is evenly coated.
- Taste and adjust seasoning as needed.
- Chill for at least 20 minutes before serving for best flavor.
Notes
- Use block feta for a creamier texture.
- This salad can be made a day ahead.
- Add toasted pine nuts or walnuts for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean