Description
A refreshing and flavorful Feta Cranberry Rigatoni Salad with Lemon Vinaigrette that delights your taste buds effortlessly.
Ingredients
Scale
- 8 ounces rigatoni pasta
- 1 cup crumbled feta cheese
- 1 cup dried cranberries
- 1/2 cup chopped walnuts
- 1/2 cup diced cucumber
- 1/2 cup halved cherry tomatoes
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil (for vinaigrette)
- 2 tablespoons fresh lemon juice (for vinaigrette)
- 1 teaspoon Dijon mustard (for vinaigrette)
- 1 teaspoon honey (for vinaigrette)
- Salt and pepper to taste (for vinaigrette)
Instructions
- Cook the rigatoni pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooled rigatoni, feta cheese, cranberries, walnuts, cucumber, cherry tomatoes, red onion, and parsley.
- In a separate small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined.
- Pour the lemon vinaigrette over the pasta salad and toss gently to combine all ingredients evenly.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
- Serve cold or at room temperature.
Notes
- For a creamier texture, add a dollop of Greek yogurt to the salad before serving.
- To make it vegetarian, substitute the feta with a dairy-free cheese alternative.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg