Description
A bright and refreshing rigatoni pasta salad tossed with creamy feta, sweet dried cranberries, crisp vegetables, and a zesty homemade lemon vinaigrette. Perfect for potlucks, picnics, or a light lunch.
Ingredients
- 12 oz (340g) rigatoni pasta
- 1 cup (150g) feta cheese, crumbled
- 3/4 cup (100g) dried cranberries
- 1/2 cup (75g) cucumber, diced
- 1/2 cup (75g) cherry tomatoes, halved
- 1/4 cup (40g) red onion, finely chopped
- 1/4 cup (30g) toasted walnuts or pecans, chopped (optional)
- 1/4 cup (60ml) olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente.
- Drain and rinse under cold water to cool the pasta. Drain thoroughly.
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, honey, Dijon mustard, salt, and black pepper to make the vinaigrette.
- In a large mixing bowl, combine cooled rigatoni, feta cheese, dried cranberries, cucumber, cherry tomatoes, red onion, and nuts if using.
- Pour the lemon vinaigrette over the salad and toss gently until evenly coated.
- Sprinkle with fresh parsley and adjust seasoning if needed.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- For added protein, include grilled chicken or chickpeas.
- Toast the nuts for deeper flavor.
- Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean