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Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

A bright, tangy pasta salad with rigatoni, salty feta, sweet cranberries, and a fresh lemon vinaigrette.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Large pot
  • Colander
  • Mixing bowls
  • Whisk

Method
 

  1. Cook rigatoni in salted water until al dente. Drain and cool slightly.
  2. Whisk together all lemon vinaigrette ingredients until emulsified.
  3. Toss pasta with vinaigrette until evenly coated.
  4. Add feta, cranberries, parsley, and red onion. Toss gently.
  5. Chill for at least 30 minutes before serving.

Notes

Refresh with a splash of olive oil or lemon juice before serving if needed.