Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe
This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a refreshing and flavorful pasta salad that combines the tangy sweetness of cranberries with the saltiness of feta cheese, all tossed in a zesty lemon vinaigrette. Perfect for a light lunch or as a side dish for a summer gathering.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Rigatoni Pasta:
12 oz
Dried Cranberries:
1 cup
Feta Cheese, crumbled:
1 cup
Baby Spinach, chopped:
1 cup
Red Onion, finely diced:
1/2 cup
Toasted Walnuts or Pecans, chopped:
1/2 cup
Fresh Parsley, chopped:
1/4 cup
Extra Virgin Olive Oil:
1/4 cup
Fresh Lemon Juice:
3 tbsp
Honey:
1 tbsp
Dijon Mustard:
1 tsp
Garlic, minced:
1 clove
Salt and Black Pepper, to taste
Instructions
- Cook the Rigatoni: Cook the rigatoni according to package directions until al dente. Drain and rinse under cold water to cool completely.
- Prepare the Salad: In a large mixing bowl, combine the cooled pasta, dried cranberries, feta cheese, chopped spinach, red onion, and toasted nuts.
- Make the Lemon Vinaigrette: In a small bowl or jar, whisk together the olive oil, lemon juice, honey, Dijon mustard, minced garlic, salt, and black pepper until emulsified.
- Toss and Chill: Pour the lemon vinaigrette over the pasta salad and toss to coat evenly. Chill for at least 30 minutes before serving to allow the flavors to meld.
- Garnish and Serve: Garnish with extra parsley or feta if desired.
Notes
- For added protein, mix in grilled chicken or chickpeas.
- You can substitute arugula for spinach for a peppery bite.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 12 g
- Sodium: 260 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 20 mg
