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Marco

Feta Cranberry Rigatoni Salad with Lemon Vinaigrette delights your taste buds effortlessly!

A refreshing and flavorful Feta Cranberry Rigatoni Salad with Lemon Vinaigrette that delights your taste buds effortlessly.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Salad
Cuisine: Mediterranean
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Cook the rigatoni pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
  2. In a large bowl, combine the cooled rigatoni, feta cheese, cranberries, walnuts, cucumber, cherry tomatoes, red onion, and parsley.
  3. In a separate small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined.
  4. Pour the lemon vinaigrette over the pasta salad and toss gently to combine all ingredients evenly.
  5. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
  6. Serve cold or at room temperature.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 30gProtein: 8gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 14gCholesterol: 15mgSodium: 200mgFiber: 3gSugar: 10g

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.

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