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Feta Cranberry Rigatoni Salad with Lemon Vinaigrette: A Must-Try Delight!

A refreshing and flavorful Feta Cranberry Rigatoni Salad with a zesty lemon vinaigrette, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad
Cuisine: Mediterranean
Calories: 280
Ingredients Method Nutrition Notes

Ingredients
  

  • 8 ounces rigatoni pasta
  • 1 cup crumbled feta cheese
  • 1 cup dried cranberries
  • 1 cup cherry tomatoes halved
  • 1/2 cup finely chopped red onion
  • 1/4 cup chopped fresh parsley
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste

Method
 

  1. Boil water in a large pot and cook the rigatoni until al dente.
  2. Drain the pasta and rinse it under cold water to cool it down.
  3. In a mixing bowl, combine the cooled rigatoni with feta, cranberries, cherry tomatoes, red onion, and parsley.
  4. In a separate bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic powder, salt, and pepper.
  5. Drizzle the dressing over the pasta mixture and gently fold to combine.
  6. Refrigerate for at least 30 minutes before serving to enhance flavors.

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 35gProtein: 8gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 8gCholesterol: 20mgSodium: 300mgFiber: 3gSugar: 10g

Notes

  • For an extra crunch, add 1/2 cup of chopped walnuts or pecans.
  • Substitute feta with goat cheese for a different flavor.

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