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–+ servings

Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

A refreshing pasta salad featuring rigatoni, tangy feta cheese, sweet cranberries, and a zesty lemon vinaigrette.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: main dish, Salad
Cuisine: Mediterranean
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Pasta Salad
  • 12 oz rigatoni uncooked
  • 1 cup feta cheese crumbled
  • 1 cup dried cranberries
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh parsley chopped
Lemon Vinaigrette
  • 1/4 cup olive oil
  • 2 tbsp lemon juice freshly squeezed
  • 1 tsp honey optional
  • 1 tsp Dijon mustard
  • 1/2 tsp salt to taste
  • 1/4 tsp black pepper freshly ground

Method
 

Cook the Pasta
  1. Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and rinse under cold water.
  2. Transfer the rigatoni to a large mixing bowl.
Prepare the Salad
  1. Add the crumbled feta, dried cranberries, cherry tomatoes, cucumber, red onion, and parsley to the bowl with the rigatoni.
Make the Vinaigrette
  1. In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until well combined.
Combine and Serve
  1. Pour the vinaigrette over the pasta salad and toss gently to combine. Serve immediately or refrigerate for 30 minutes to let the flavors meld.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 4gFiber: 3gSugar: 8g

Notes

This salad can be made ahead of time and stored in the refrigerator for up to 2 days. Add more fresh herbs for extra flavor.

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