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–+ servings

Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

A refreshing pasta salad featuring rigatoni, creamy feta cheese, tart cranberries, and a zesty lemon vinaigrette, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Mediterranean
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Pasta and Salad Base
  • 12 oz rigatoni uncooked
  • 1 cup feta cheese crumbled
  • 1 cup dried cranberries
Vegetables
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup red onion finely chopped
Lemon Vinaigrette
  • 1/4 cup olive oil
  • 2 tbsp lemon juice freshly squeezed
  • 1 tsp honey optional
  • 1/2 tsp salt to taste
  • 1/4 tsp black pepper to taste

Method
 

Cook the Pasta
  1. Bring a large pot of salted water to a boil. Add rigatoni and cook according to package instructions until al dente.
  2. Drain the pasta in a colander and rinse under cold water to cool.
Prepare the Vinaigrette
  1. In a mixing bowl, whisk together olive oil, lemon juice, honey, salt, and black pepper until well combined.
Combine Ingredients
  1. In a large bowl, combine the cooled rigatoni, feta cheese, cranberries, cherry tomatoes, cucumber, and red onion.
  2. Pour the lemon vinaigrette over the salad and toss gently to combine.
Serve
  1. Serve immediately or refrigerate for 30 minutes to allow flavors to meld. Enjoy!

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 4gFiber: 3gSugar: 8g

Notes

This salad can be made ahead of time and stored in the refrigerator for up to 2 days. Stir before serving.

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