Description
A vibrant and delicious Feta & Cranberry Rigatoni Salad, perfect for picnics and gatherings.
Ingredients
Scale
- 2 cups rigatoni pasta
- 1 cup feta cheese, crumbled
- 1/2 cup dried cranberries
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Add 2 cups of rigatoni pasta and cook for 10 to 12 minutes until al dente.
- Once cooked, drain and rinse the pasta under cold water.
- In a large mixing bowl, crumble 1 cup of feta cheese.
- Add 1/2 cup of dried cranberries to the bowl with the pasta and feta.
- Finely chop 1/4 cup of red onion and add it to the bowl.
- Chop 1/4 cup of fresh parsley and sprinkle it over the mixture.
- In a separate bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of honey, 1/2 teaspoon of Dijon mustard, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Pour the lemon vinaigrette over the pasta and toss to coat.
- Refrigerate for about 30 minutes, if desired, to let flavors meld.
Notes
Add a pinch more salt or pepper as needed, and serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 500mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg