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Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

A vibrant pasta salad combining rigatoni, feta, cranberries, and a zesty lemon vinaigrette for a refreshing side dish.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Side Dish, Snack
Cuisine: American, Autumn
Calories: 320

Ingredients
  

Pasta Salad
  • 12 oz rigatoni pasta
  • 1 cup feta cheese crumbled
  • 0.75 cup dried cranberries
  • 0.5 cup toasted pecans or walnuts optional
  • 1 small red onion thinly sliced
  • 0.5 cup fresh parsley chopped
  • 0.25 cup fresh basil chopped
Lemon Vinaigrette
  • 0.33 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp honey or maple syrup
  • 1 garlic clove minced
  • to taste salt and pepper

Equipment

  • Mixing bowls
  • Pot for pasta
  • Colander
  • Skillet

Method
 

  1. Bring a large pot of salted water to a boil. Cook rigatoni until al dente, then drain and rinse under cold water.
  2. Whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper in a small bowl.
  3. Optional: Toast nuts in a dry skillet for 3–4 minutes until fragrant, then set aside.
  4. In a large bowl, combine cooked rigatoni, feta, cranberries, red onion, parsley, and basil.
  5. Pour lemon vinaigrette over the pasta mixture and toss gently to coat.
  6. Fold in toasted nuts, cover, and refrigerate for at least 30 minutes.
  7. Garnish with extra parsley or cranberries before serving.

Notes

This pasta salad is best served chilled and can be stored for up to 3 days in the refrigerator.