Description
Enjoy the perfect balance of tangy feta, tart cranberries, and a zesty lemon vinaigrette in this quick and easy Feta & Cranberry Rigatoni Salad. This vibrant pasta salad makes for a delicious weeknight meal or a flavorful side dish.
Ingredients
– 8 oz rigatoni pasta
– 1 cup crumbled feta cheese
– 1 cup dried cranberries
– 1/2 cup chopped fresh parsley
– 1/4 cup olive oil
– 2 tbsp lemon juice
– 1 tbsp white wine vinegar
– 1 tsp Dijon mustard
– 1 garlic clove, minced
– 1/4 tsp salt
– 1/4 tsp black pepper
Instructions
1. Cook the rigatoni according to package instructions. Drain and rinse with cold water.
2. In a large bowl, combine the cooked rigatoni, feta cheese, dried cranberries, and chopped parsley.
3. In a small bowl, whisk together the olive oil, lemon juice, white wine vinegar, Dijon mustard, garlic, salt, and pepper to make the lemon vinaigrette.
4. Pour the vinaigrette over the rigatoni salad and toss gently to coat.
5. Serve chilled or at room temperature.
Notes
This salad can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will continue to meld together. You can also add in other mix-ins like diced cucumber, cherry tomatoes, or toasted nuts.
- Prep Time: 10
- Cook Time: 10
- Category: Salad
- Method: No-Cook
- Cuisine: Italian