Description
A vibrant and flavorful pasta salad featuring rigatoni, creamy feta, sweet cranberries, and a zesty lemon vinaigrette. Easy to make and perfect for any occasion.
Ingredients
Scale
- 1 pound (450g) rigatoni pasta
- 1 cup (about 75g) dried cranberries
- 8 ounces (about 225g) crumbled feta cheese
- 1/2 cup (about 60g) chopped toasted walnuts or pecans (optional)
- 1/4 cup chopped fresh parsley or basil
- Salt, to taste
- Freshly ground black pepper, to taste
- For the Zesty Lemon Vinaigrette Dressing:
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon honey or maple syrup (optional)
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
Instructions
- 1. Cook the rigatoni in a large pot of salted boiling water until al dente. Drain well.
- 2. While the pasta cooks, whisk together olive oil, lemon juice, Dijon mustard, honey (if using), and minced garlic in a medium bowl for the vinaigrette. Season with salt and pepper.
- 3. In a large serving bowl, add the warm, drained rigatoni. Pour about half of the vinaigrette over the pasta and toss to coat.
- 4. Add the crumbled feta cheese, dried cranberries, and toasted nuts (if using) to the pasta. Add more vinaigrette as needed and toss gently to combine.
- 5. Stir in the chopped fresh parsley or basil. Season with additional salt and pepper if desired. Let sit for 10-15 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Can be enjoyed cold, at room temperature, or gently reheated.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boil
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450-550
- Sugar: Approx. 8-12g
- Sodium: Approx. 400-600mg
- Fat: Approx. 20-30g
- Carbohydrates: Approx. 50-60g
- Fiber: Approx. 3-5g
- Protein: Approx. 15-20g