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Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

A bright and refreshing rigatoni pasta salad with creamy feta, sweet cranberries, and a zesty lemon vinaigrette.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 320

Ingredients
  

  • 12 oz rigatoni pasta
  • 1 cup feta cheese crumbled
  • 0.75 cup dried cranberries
  • 0.25 cup 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
  • 0.5 tsp salt
  • 0.5 tsp black pepper freshly ground

Equipment

  • Large pot
  • Mixing bowls
  • Colander
  • Whisk

Method
 

  1. Cook rigatoni in salted boiling water until al dente. Drain and cool completely.
  2. Whisk lemon juice, zest, olive oil, Dijon mustard, honey, salt, and pepper until emulsified.
  3. Toss cooled pasta with most of the vinaigrette until well coated.
  4. Gently fold in feta, cranberries, and parsley.
  5. Adjust seasoning and add remaining vinaigrette as needed. Chill before serving.

Notes

Best served slightly chilled or at room temperature. Refresh with lemon juice before serving if needed.