Feta & Cranberry Rigatoni Salad: A Refreshing Twist on Tradition
A delicious and refreshing Feta & Cranberry Rigatoni Salad tossed in a zesty lemon vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salads
- Method: Boiling, Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces rigatoni pasta
- 1 cup feta cheese, crumbled
- 1 cup cranberries, dried
- 1 cup cherry tomatoes, halved
- 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
- Salt and pepper to taste
Instructions
- Cook the rigatoni pasta according to package instructions; drain and rinse under cold water.
- In a large bowl, combine the cooked pasta, feta cheese, cranberries, cherry tomatoes, red onion, and parsley.
- In a separate bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.
- Pour the dressing over the pasta mixture and toss to combine.
- Serve chilled or at room temperature.
Notes
- For added crunch, consider adding nuts such as walnuts or almonds.
- Let the salad sit for at least 30 minutes to meld the flavors.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 10g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg
Keywords: Feta, Cranberry, Rigatoni, Salad, Lemon Vinaigrette
Find it online: https://www.cooksharerepeat.com/feta-cranberry-rigatoni-salad/