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–+ servings

Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

A delightful dish combining creamy feta, sweet cranberries, and a refreshing lemon vinaigrette, perfect for lunch or as a side dish.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 2 cups rigatoni pasta Choose high-quality pasta for the best texture.
  • 1 cup feta cheese, crumbled Opt for fresh feta to enhance creaminess.
  • 1/2 cup dried cranberries These add sweetness and chewiness to the salad.
  • 1/4 cup red onion, finely chopped Provides a mild sharpness that complements other flavors.
  • 1/4 cup fresh parsley, chopped Fresh herbs brighten up the dish significantly.
  • 1/4 cup olive oil Use extra virgin olive oil for its rich flavor profile.
  • 2 tablespoons lemon juice Freshly squeezed lemon juice gives the vinaigrette its zing.
  • 1 teaspoon honey Balances the acidity of the lemon juice perfectly.
  • 1/2 teaspoon Dijon mustard Adds depth to the vinaigrette’s flavor.
  • 1/4 teaspoon salt Enhances all the other flavors in the salad.
  • 1/4 teaspoon black pepper Offers a slight kick to balance sweetness.

Method
 

  1. Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente, about 10-12 minutes.
  2. Once cooked, drain the pasta in a colander and rinse it under cold water to stop further cooking.
  3. In a large mixing bowl, crumble the feta cheese into small pieces. Measure out the dried cranberries and finely chop the red onion before adding them to the bowl along with the crumbled feta.
  4. In a separate small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until well combined.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

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