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Feta & Cranberry Rigatoni Salad

Feta & Cranberry Rigatoni Salad for Zesty Summer Vibes

A vibrant Feta & Cranberry Rigatoni Salad combining creamy feta, sweet cranberries, and zesty lemon for a refreshing summer dish.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 57 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 8 ounces Rigatoni Pasta Can substitute with penne or farfalle.
  • 4 ounces Feta Cheese Creamy and tangy; goat cheese can be an alternative.
  • 1 cup Dried Cranberries Do not substitute with fresh cranberries.
  • 1 small Red Onion Can substitute with finely chopped green onion.
  • 1 cup Fresh Parsley Can substitute with basil or cilantro.
For the Vinaigrette
  • 1/4 cup Olive Oil Avocado oil can also work well.
  • 2 tablespoons Lemon Juice Use fresh for best flavor.
  • 1 tablespoon Honey Maple syrup is a vegan substitute.
  • 1 teaspoon Dijon Mustard Yellow mustard can be substituted.
  • to taste Salt Adjust to your taste.
  • to taste Black Pepper Adjust to your taste.

Equipment

  • Large Pot
  • colander
  • large mixing bowl
  • whisk

Method
 

Cooking
  1. Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add rigatoni and cook for 10-12 minutes until al dente.
  2. Drain and Rinse: Drain the pasta and rinse under cold water to stop the cooking process. Transfer to a mixing bowl.
  3. Crumble the Feta: Crumble feta cheese into small pieces and add to the bowl with rigatoni.
  4. Mix in Additional Ingredients: Add cranberries, chopped red onion, and parsley to the bowl. Stir gently to combine.
  5. Prepare the Vinaigrette: In a separate bowl, whisk together olive oil, lemon juice, honey, mustard, salt, and pepper.
  6. Dress the Salad: Drizzle vinaigrette over the salad mixture and toss gently to coat evenly.
  7. Taste and Adjust: Adjust seasoning with additional lemon juice or honey if desired.
  8. Serve or Chill: Serve immediately or allow to chill in the refrigerator for 30 minutes.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 45gProtein: 8gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 20mgSodium: 300mgPotassium: 250mgFiber: 3gSugar: 10gVitamin A: 10IUVitamin C: 15mgCalcium: 15mgIron: 10mg

Notes

Store leftover salad in an airtight container for up to 3 days. Can freeze for up to 2 months but texture may change.

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