Description
A vibrant and refreshing rigatoni salad featuring tangy feta cheese, sweet dried cranberries, and crisp vegetables, all tossed in a zesty lemon vinaigrette. Perfect for a quick and flavorful meal or a delightful side dish.
Ingredients
Scale
Pasta
- 12 oz rigatoni pasta (or your favorite pasta shape)
Salad Ingredients
- 1 cup crumbled feta cheese
- ½ cup dried cranberries
- ½ cup cucumber, diced
- ½ red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 2 tablespoons fresh parsley, chopped
Lemon Vinaigrette
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional, for added sweetness)
- 1 garlic clove, minced
- Salt and pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente, typically about 10 minutes. Drain the pasta and rinse with cold water to cool. Set aside to drain completely.
- Make the Lemon Vinaigrette: In a small bowl or jar, combine olive oil, fresh lemon juice, Dijon mustard, honey (if using), minced garlic, salt, and pepper. Whisk thoroughly until the vinaigrette is emulsified and smooth. Set aside.
- Assemble the Salad: In a large mixing bowl, combine the cooled rigatoni, crumbled feta cheese, dried cranberries, diced cucumber, thinly sliced red onion, and halved cherry tomatoes. Drizzle the prepared lemon vinaigrette over the salad and toss gently to coat all ingredients evenly.
- Garnish and Serve: Sprinkle chopped fresh parsley over the salad for a fresh and colorful garnish. Serve immediately for a crisp texture, or chill in the refrigerator for 30 minutes to allow the flavors to meld beautifully before serving.
Notes
- Rinsing the pasta with cold water stops the cooking process and helps cool the pasta for the salad.
- Honey is optional in the vinaigrette; omit it for a tangier, less sweet dressing.
- You can substitute rigatoni with other pasta shapes like penne or fusilli.
- For added protein, consider adding grilled chicken or chickpeas.
- This salad can be stored in the refrigerator for up to 2 days, though fresh parsley garnish is best added just before serving.
