Description
This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a refreshing and flavorful pasta salad perfect for summer gatherings. Tangy feta, sweet cranberries, and crunchy walnuts are tossed with al dente rigatoni and a zesty lemon vinaigrette for a delightful Mediterranean-inspired dish.
Ingredients
Rigatoni Salad:
- 12 oz rigatoni pasta
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese
- 1/3 cup chopped fresh parsley
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped toasted walnuts
- Salt and black pepper to taste
Lemon Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 small garlic clove (minced)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Cook the Rigatoni: Boil rigatoni in salted water until al dente. Drain, rinse with cold water, and transfer to a bowl.
- Prepare Vinaigrette: Whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey, garlic, salt, and pepper.
- Combine Ingredients: Add cranberries, feta, parsley, red onion, and walnuts to the pasta.
- Toss and Chill: Pour vinaigrette over the salad, toss gently, adjust seasoning, and chill for 30 minutes before serving.
Notes
- This salad is delicious both cold and at room temperature.
- Enhance with grilled chicken or baby spinach for added protein and greens.
