Ingredients
Scale
- 250g rigatoni pasta
- 100g feta cheese, crumbled
- 100g dried cranberries
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon honey
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the rigatoni according to package instructions; drain and let cool.
- In a large bowl, combine the cooled rigatoni, feta cheese, and cranberries.
- In a separate small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper to make the vinaigrette.
- Pour the vinaigrette over the salad and toss gently to combine.
- Garnish with chopped parsley and serve.
Notes
Use good quality olive oil and freshly squeezed lemon juice for the brightest dressing. If desired, sprinkle toasted pine nuts or chopped celery before serving for added color and crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg