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Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

A bright, refreshing pasta salad made with rigatoni, tangy feta, sweet dried cranberries, and a zesty lemon vinaigrette.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320

Ingredients
  

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

Equipment

  • Large pot
  • Colander
  • Mixing bowls
  • Whisk

Method
 

  1. Cook rigatoni in salted boiling water until al dente. Drain and cool.
  2. Whisk together all vinaigrette ingredients until emulsified.
  3. Toss cooled pasta with half of the vinaigrette.
  4. Add feta and cranberries, tossing gently.
  5. Add remaining vinaigrette and mix well.
  6. Fold in parsley and chill before serving.

Notes

Tastes even better after chilling for 20–30 minutes.