Description
This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a simple yet flavorful dish perfect for any occasion. The tangy feta, sweet cranberries, and zesty lemon vinaigrette create a refreshing balance that will leave everyone impressed. Whether as a main dish, a side, or a party starter, it’s sure to be a hit!
Ingredients
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4 cups cooked rigatoni pasta (or other pasta of your choice)
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1/2 cup crumbled feta cheese
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1/4 cup dried cranberries
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1/4 cup fresh parsley, chopped
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1/4 cup extra virgin olive oil
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3 tbsp fresh lemon juice
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1 tsp Dijon mustard
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1 tsp honey
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1 small clove garlic, minced
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Salt and pepper to taste
Instructions
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Cook the rigatoni pasta according to package directions. Drain and rinse with cold water to cool it down.
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In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper until smooth.
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In a large bowl, combine the cooked pasta, crumbled feta, dried cranberries, and chopped parsley.
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Pour the lemon vinaigrette over the pasta mixture and toss gently to combine.
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Taste the salad and adjust seasoning with more salt, pepper, or honey as needed.
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Chill in the refrigerator for 30 minutes before serving for the best flavor. Serve cold or at room temperature.
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Notes
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You can add roasted nuts, such as walnuts or almonds, for added texture and crunch.
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This salad can be stored in an airtight container in the refrigerator for up to 3 days.
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For a twist, substitute feta with goat cheese or blue cheese for a stronger flavor profile.
- Prep Time: 10 minutes
- Cook Time: 10 minutes