Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a vibrant, refreshing dish that elevates your pasta salad experience. Featuring a delightful blend of tangy feta cheese, sweet cranberries, and crunchy veggies, this salad bursts with flavor in every bite. Perfect for warm weather gatherings, picnics, or as a light lunch, it’s both nutritious and satisfying. The zesty lemon vinaigrette adds a bright touch that complements the ingredients beautifully.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Main
- Method: Boiling
- Cuisine: Mediterranean
Ingredients
Scale
- 12 oz rigatoni pasta
- 1 cup crumbled feta cheese
- ½ cup dried cranberries
- ½ cup cucumber, diced
- ½ red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 2 tablespoons fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional)
- 1 garlic clove, minced
- Salt and pepper, to taste
Instructions
- Cook 12 oz rigatoni in salted boiling water until al dente (about 10 minutes). Drain and rinse with cold water.
- In a jar, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp Dijon mustard, honey (if using), minced garlic, salt, and pepper until smooth.
- In a large bowl, combine cooled rigatoni, 1 cup crumbled feta, ½ cup dried cranberries, ½ diced cucumber, sliced red onion, and halved cherry tomatoes.
- Drizzle with the vinaigrette and toss gently to coat all ingredients evenly.
- Garnish with chopped parsley before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 560mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg