Description
A vibrant pasta salad featuring rigatoni, creamy feta, and sweet tart cranberries, all dressed with a zesty lemon vinaigrette.
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
- Bring a large pot of salted water to a boil.
- Add the rigatoni and cook according to the package instructions, typically for 10 to 12 minutes, until al dente.
- Drain the pasta in a colander and rinse it under cold water to halt the cooking process. Set aside in a large mixing bowl to cool.
- Crumble the feta cheese into small pieces and set aside.
- Add the dried cranberries and finely chopped red onion to the bowl with the cooled pasta.
- Sprinkle fresh parsley over the mixture.
- 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, ensuring all ingredients are well-coated.
- Taste and adjust the seasoning with additional salt or pepper, if necessary.
- Serve immediately or chill for about 30 minutes to enhance the flavor melding.
Notes
Best served chilled; flavors deepen after refrigeration. Use high-quality ingredients for the best results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean