Description
A refreshing pasta salad with creamy feta, tart cranberries, and zesty lemon vinaigrette, perfect for summer barbecues and potlucks.
Ingredients
- 2 cups rigatoni pasta
- 1 cup feta cheese, crumbled
- 1/2 cup dried cranberries
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Begin by bringing a large pot of salted water to a rolling boil.
- Add the rigatoni to the pot and cook according to the package instructions, typically around 10 to 12 minutes, until al dente.
- Once cooked, drain the pasta in a colander and rinse it under cold water to stop the cooking process. Set aside in a large mixing bowl to cool.
- In the meantime, crumble the feta cheese into small pieces.
- Add the dried cranberries and finely chopped red onion to the bowl with the cooled pasta.
- Sprinkle the fresh parsley over the mixture for added color and flavor.
- In a separate bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until fully combined.
- Pour the lemon vinaigrette over the pasta and toss gently to ensure all ingredients are well-coated.
- Taste the salad and adjust seasoning with additional salt or pepper if needed.
- Serve immediately, or chill for about 30 minutes to really let the flavors meld together.
Notes
For a nutty crunch, consider substituting walnuts or pecans, or use fresh spinach instead of parsley for a different herbaceous note.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean