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Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

A bright and refreshing pasta salad made with tender rigatoni, creamy feta, sweet dried cranberries, and a zesty homemade lemon vinaigrette.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean-Inspired
Calories: 360

Ingredients
  

  • 12 oz rigatoni pasta
  • 1 cup feta cheese crumbled
  • 0.75 cup dried cranberries
  • 2 tbsp fresh parsley chopped
  • 1 tbsp lemon zest
  • 0.25 cup fresh lemon juice
  • 0.33 cup olive oil extra virgin
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 clove garlic minced
  • 0.5 tsp salt
  • 0.25 tsp black pepper freshly ground

Equipment

  • Large pot
  • Mixing bowls
  • Whisk
  • Colander

Method
 

  1. Cook rigatoni in salted boiling water until al dente. Drain and cool slightly.
  2. Whisk lemon juice, zest, Dijon mustard, honey, garlic, salt, and pepper in a bowl.
  3. Slowly whisk in olive oil until vinaigrette is emulsified.
  4. Combine pasta and cranberries in a large bowl. Toss with half the dressing.
  5. Fold in feta and fresh herbs gently.
  6. Add remaining dressing and toss until evenly coated.
  7. Chill 20 minutes before serving. Garnish with extra feta and herbs.

Notes

This salad tastes even better after resting and can be customized with nuts, greens, or protein.