Description
This vibrant Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a refreshing and colorful pasta dish perfect for a quick lunch or light dinner. Combining the salty creaminess of feta cheese with sweet dried cranberries, crunchy cucumbers, and juicy cherry tomatoes, it is all tied together with a zesty lemon vinaigrette. Ready in just 25 minutes, this salad is a perfect balance of flavors and textures that will delight your taste buds.
Ingredients
Scale
Pasta
- 12 oz rigatoni pasta
Salad Components
- 1 cup crumbled feta cheese
- ½ cup dried cranberries
- ½ cup cucumber, diced
- ½ red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 2 tablespoons fresh parsley, chopped
Lemon Vinaigrette
- 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 Pasta: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook for about 10 minutes until al dente. Drain the pasta and rinse under cold water to stop the cooking process and cool it down.
- Prepare Vinaigrette: In a small bowl, whisk together olive oil, fresh lemon juice, Dijon mustard, minced garlic, salt, and pepper. Add honey if a slightly sweeter dressing is desired.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled rigatoni pasta, crumbled feta cheese, dried cranberries, diced cucumber, thinly sliced red onion, and halved cherry tomatoes. Drizzle the prepared vinaigrette over the salad and toss gently to combine all ingredients evenly without breaking the pasta or cheese.
- Garnish and Serve: Sprinkle chopped fresh parsley over the salad for a fresh herbal finish. Serve immediately or chill briefly before serving for a cold pasta salad option.
Notes
- For extra crunch, add toasted pine nuts or walnuts.
- Can be made a few hours ahead and refrigerated; toss again before serving.
- Honey is optional and can be omitted for a dairy and vegan-friendly dressing substitute using maple syrup.
- Use gluten-free pasta if gluten sensitivity is a concern.
- Adjust salt and pepper to personal taste.
- This salad is ideal for spring and summer meals.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
