Description
A refreshing pasta salad made with tender rigatoni, tangy feta, sweet dried cranberries, and a zesty lemon vinaigrette. Perfect as a side dish or light vegetarian main.
Ingredients
For the Salad:
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12 oz (340g) rigatoni pasta
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1 cup crumbled feta cheese
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¾ cup dried cranberries
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½ cup chopped fresh parsley
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⅓ cup sliced green onions (optional)
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½ cup chopped celery (optional)
For the Lemon Vinaigrette:
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¼ cup extra virgin olive oil
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2 tbsp freshly squeezed lemon juice
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1 tbsp honey or maple syrup
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1 tsp Dijon mustard
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Salt and pepper, to taste
Instructions
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Cook Pasta:
Boil rigatoni in salted water until al dente. Drain and rinse under cold water. Set aside. -
Make Dressing:
Whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper. -
Combine Salad:
In a large bowl, mix the cooled pasta with cranberries, feta, parsley, and optional ingredients. -
Add Vinaigrette:
Drizzle the dressing over the salad and toss to combine.
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Chill & Serve:
Refrigerate for 20–30 minutes before serving for best flavor.
Notes
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Substitute rigatoni with penne or rotini if preferred.
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Add grilled chicken or chickpeas for extra protein.
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Make ahead: Best served within 1–2 days.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Salad
- Method: Boil + Toss
- Cuisine: Mediterranean-Inspired
Nutrition
- Calories: 380 kcal
- Sugar: 10 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 10 g