Description
A bright and refreshing Feta Cranberry Rigatoni salad with a tangy lemon vinaigrette, perfect for any occasion.
Ingredients
Scale
- 1 pound rigatoni pasta
- 1 cup fresh cranberries, roughly chopped
- 1 cup crumbled feta cheese
- 1/2 cup chopped walnuts
- 1/4 cup fresh parsley, chopped
- For the Lemon Vinaigrette:
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
- Cook rigatoni according to package directions. Drain and rinse with cold water.
- In a large bowl, combine the cooked rigatoni, chopped cranberries, crumbled feta cheese, chopped walnuts, and fresh parsley.
- In a small bowl, whisk together the olive oil, lemon juice, honey, and Dijon mustard. Season with salt and pepper.
- Pour the vinaigrette over the rigatoni mixture. Toss gently to combine.
- Chill for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For a sweeter salad, add a tablespoon of sugar to the vinaigrette.
- If you don’t have walnuts, pecans or almonds can be substituted.
- This Feta Cranberry Rigatoni salad can be made ahead of time.
- For a festive touch, add a few pomegranate seeds before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 8g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Bright Feta Cranberry Rigatoni, feta cranberry pasta, rigatoni with feta and cranberries, cranberry feta pasta dish, lemon vinaigrette pasta salad