Description
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a refreshing and vibrant dish that combines tangy feta cheese, sweet-tart cranberries, and crunchy vegetables, all tossed in a zesty lemon vinaigrette. Perfect for potlucks, picnics, or light lunches, this salad is a delightful way to celebrate flavors any time of the year. With its colorful presentation and harmonious taste, it’s sure to impress your guests and satisfy your cravings.
Ingredients
Scale
- 8 oz rigatoni pasta
- 1 cup crumbled feta cheese
- 1/2 cup dried cranberries
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp honey
- Salt and pepper to taste
Instructions
- Cook the rigatoni in salted boiling water until al dente according to package instructions. Drain and cool slightly.
- While the pasta cooks, prepare the vegetables: chop the cucumber, halve the cherry tomatoes, and slice the red onion (soak in cold water to reduce sharpness).
- In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.
- In a large bowl, combine cooled rigatoni with chopped vegetables, cranberries, and feta cheese. Drizzle dressing over the top and gently toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 290
- Sugar: 9g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg