Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a refreshing and flavorful pasta salad made with tender rigatoni, creamy feta cheese, tart dried cranberries, and a zesty homemade lemon vinaigrette. Perfect for BBQs, picnics, meal prep, or light lunches, this colorful and satisfying salad is as easy to make as it is to enjoy.
Ingredients
- 12 oz rigatoni pasta
- 1 cup feta cheese crumbled
- ¾ cup dried cranberries
- ½ red onion thinly sliced
- ¼ cup fresh parsley chopped
- ¼ cup olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tbsp honey or maple syrup
- Salt and pepper to taste
Instructions
- Cook rigatoni according to package directions until al dente. Drain and rinse under cold water.
- In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey or maple syrup, salt, and pepper.
- In a large bowl, combine cooled pasta, crumbled feta, dried cranberries, red onion, and chopped parsley.
- Pour vinaigrette over the salad and toss gently to combine.
- Chill in the fridge for at least 30 minutes before serving for best flavor.
Notes
- Add chopped spinach, arugula, or toasted nuts for extra texture and nutrition.
- Substitute feta with goat cheese, blue cheese, or shaved Parmesan.
- Dried cherries, raisins, or chopped dried apricots work great in place of cranberries.
- Serve chilled or at room temperature.
- Toss with grilled chicken or chickpeas for added protein.