Ingredients
Scale
- 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 on the stove.
- Add the rigatoni pasta to the boiling water and cook according to package instructions until al dente, typically around 10 to 12 minutes.
- Once the pasta is cooked, drain in a colander and rinse under cold water to stop the cooking process.
- Allow the pasta to drain completely and set aside in a large mixing bowl.
- Crumble the feta cheese into small pieces and set aside.
- Measure out the dried cranberries and add them to the bowl with the pasta.
- Finely chop the red onion and add it to the bowl with the pasta, cranberries, and feta cheese.
- Chop the fresh parsley and sprinkle it over the pasta mixture.
- In a separate small 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 until all ingredients are coated.
- Taste the salad and adjust seasoning if needed.
- Serve immediately or refrigerate for about 30 minutes before serving.
- Enjoy!
Notes
This salad can be served chilled or at room temperature. For the best texture, avoid overcooking the rigatoni and rinse under cold water after cooking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg