Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Experience the delightful burst of flavors in this Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette. Combining savory crumbled feta, sweet dried cranberries, and fresh vegetables, this pasta salad is perfect for summer picnics, potlucks, or quick weeknight dinners. With its vibrant colors and nutritious ingredients, it not only delights the taste buds but also adds a touch of elegance to any table setting. You can prepare it in just 20 minutes, making it an ideal choice for busy cooks who still want to serve something impressive and healthy. Enjoy this versatile recipe as a light lunch or as a refreshing side dish that’s sure to please everyone!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves approximately 4
- Category: Salad
- Method: No cooking needed
- Cuisine: Mediterranean
Ingredients
Scale
- 12 oz rigatoni pasta
- 1 cup crumbled feta cheese
- ½ cup dried cranberries
- ½ cup cucumber, diced
- ½ red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- Fresh parsley, chopped (for garnish)
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional)
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Cook the rigatoni in salted boiling water until al dente (about 10 minutes). Drain and rinse with cold water.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey (if using), garlic, salt, and pepper until smooth.
- In a large bowl, combine cooled rigatoni with feta cheese, cranberries, cucumber, red onion, and cherry tomatoes. Drizzle with vinaigrette and toss gently until coated.
- Garnish with parsley before serving. Chill for 30 minutes to enhance flavors if desired.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 12g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg