Description
Try this refreshing Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette for a perfect blend of flavors and textures. It’s a delightful combination of pasta, tangy feta, sweet cranberries, crunchy walnuts, and a zesty dressing.
Ingredients
Scale
Pasta:
- 12 ounces rigatoni pasta
Salad:
- 1 cup crumbled feta cheese
- 3/4 cup dried cranberries
- 1/2 cup chopped toasted walnuts
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh parsley
Lemon Vinaigrette:
- 1/3 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 clove garlic (minced)
- Salt and black pepper to taste
Instructions
- Cook the Rigatoni: Boil rigatoni until al dente, then rinse under cold water.
- Prepare Vinaigrette: Whisk together olive oil, lemon juice, honey, Dijon mustard, garlic, salt, and pepper.
- Combine Ingredients: Toss rigatoni, feta, cranberries, walnuts, green onions, and parsley.
- Add Dressing: Pour vinaigrette over the salad and gently coat.
- Chill and Serve: Refrigerate for 30 minutes before serving.
Notes
- You can use rotini or penne instead of rigatoni.
- Consider adding grilled chicken or arugula for variation.
- This salad is great for picnics and potlucks.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean-American
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 10g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg
