Ingredients
Scale
- 12 oz rigatoni pasta
- 1 cup feta cheese, crumbled
- 1 cup dried cranberries
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Cook the rigatoni pasta according to package instructions. Drain and let cool.
- In a large bowl, combine the cooled rigatoni, feta cheese, cranberries, cherry tomatoes, red onion, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make the vinaigrette.
- Pour the vinaigrette over the salad and toss to combine.
- Serve chilled or at room temperature.
Notes
For best results, use slightly undercooked rigatoni to maintain texture. Let the pasta cool to prevent the feta from melting.
- 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: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 25mg