Description
This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a refreshing and flavorful pasta salad that combines the tangy taste of feta cheese, the sweetness of dried cranberries, and the crunch of walnuts, all tossed in a zesty lemon vinaigrette.
Ingredients
Scale
Main Salad:
- 12 oz rigatoni pasta
- 1 cup crumbled feta cheese
- 3/4 cup dried cranberries
- 1/2 cup chopped walnuts (toasted)
- 1/2 small red onion (thinly sliced)
- 1/4 cup chopped fresh parsley
- zest of 1 lemon
For the Lemon Vinaigrette:
- 1/3 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- salt and black pepper to taste
Instructions
- Cook the Rigatoni: Cook the rigatoni according to package instructions until al dente. Drain and rinse under cold water to cool.
- Make the Lemon Vinaigrette: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.
- Assemble the Salad: In a large mixing bowl, combine the cooled pasta, feta cheese, cranberries, toasted walnuts, red onion, parsley, and lemon zest. Pour the vinaigrette over the salad and toss gently to coat.
- Chill and Serve: Chill the salad for at least 30 minutes before serving to allow flavors to develop. Serve cold or at room temperature.
Notes
- Add grilled chicken or chickpeas for extra protein.
- You can substitute rigatoni with penne or farfalle if preferred.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean-American
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 10g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg
