Feta & Cranberry Rigatoni Salad: Easy Lemon Vinaigrette Delight
A delicious and easy-to-make Feta & Cranberry Rigatoni Salad is elevated with a zesty lemon vinaigrette, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces rigatoni pasta
- 1 cup feta cheese, crumbled
- 1 cup dried cranberries
- 1/2 cup red onion, diced
- 1/4 cup fresh parsley, chopped
- 1/3 cup olive oil
- 1/4 cup fresh lemon juice
- 1 teaspoon Dijon mustard
- Salt to taste
- Black pepper to taste
Instructions
- Cook the rigatoni pasta according to package instructions. Drain and rinse under cold water.
- In a large bowl, combine the cooked pasta, feta cheese, cranberries, red onion, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined.
- Pour the dressing over the pasta salad and toss gently to coat.
- Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
Notes
- For added crunch, consider adding toasted nuts.
- This salad can be made a day in advance for best flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg