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Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

A fresh and vibrant rigatoni pasta salad with feta cheese, dried cranberries, and a bright homemade lemon vinaigrette.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean-Inspired
Calories: 310

Ingredients
  

Pasta Salad
  • 12 oz rigatoni pasta
  • 0.75 cup dried cranberries
  • 0.75 cup feta cheese crumbled
  • 0.25 cup red onion finely diced
  • 0.25 cup fresh parsley chopped
Lemon Vinaigrette
  • 0.25 cup olive oil extra virgin
  • 3 tbsp lemon juice fresh
  • 1 tsp lemon zest
  • 1 tsp Dijon mustard
  • 1 tbsp honey
  • salt to taste
  • black pepper to taste

Equipment

  • Large pot
  • Colander
  • Mixing bowl
  • Whisk

Method
 

  1. Cook rigatoni in salted boiling water until al dente. Drain and cool completely.
  2. Whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey, salt, and pepper.
  3. Combine pasta, cranberries, feta, red onion, and parsley in a large bowl.
  4. Pour vinaigrette over salad and toss gently to combine.
  5. Chill for at least 20 minutes before serving. Toss again and adjust seasoning if needed.

Notes

Tastes even better after resting. Add nuts or protein for variation.