Feta Cranberry Rigatoni Salad

Rigatoni, feta and dried cranberries make a colorful pasta salad with parsley and red onion. Rinse the cooked rigatoni under cold water before combining it with feta and the other salad ingredients.

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Prep: 15 min | Cook: 12 min | Yield: 4 servings

Rinse the cooked rigatoni under cold water before combining it with feta and the other salad ingredients.

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Feta Cranberry Rigatoni Salad

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• Author: Fatima Garcia
• Total Time: 27 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Rigatoni, feta and dried cranberries make a colorful pasta salad with parsley and red onion.

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Ingredients

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• 1 cup rigatoni pasta
• 1 cup feta cheese, crumbled
• 1 cup dried cranberries
• 1 cup red onion, finely chopped
• 1 cup fresh parsley, chopped
• 1 cup olive oil
• 1 tablespoon lemon juice
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• 1 teaspoon black pepper

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Instructions

1. Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, about 10 to 12 minutes. Drain and rinse under cold water to stop cooking. Set aside in a large mixing bowl.
2. Crumble the feta cheese into small pieces and set aside. Measure out the dried cranberries and add to the bowl with the pasta. Finely chop the red onion and add to the bowl along with the feta cheese and cranberries. Chop the fresh parsley and sprinkle it over the mixture.
3. In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until fully combined.
4. Pour the vinaigrette over the pasta mixture and toss gently to coat evenly. Taste and adjust seasoning if needed. Serve immediately or refrigerate for 30 minutes to meld flavors.

Notes

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Salad
• Method: Mixing and boiling
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 295
• Sugar: 10g
• Sodium: 500mg
• Fat: 20g
• Saturated Fat: 5g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 30mg

Keywords: Feta Cranberry Rigatoni Salad

Why This Recipe Works

• The published recipe uses rigatoni.
• Yes. Drain it and rinse under cold water to stop cooking.
• Rinse the cooked rigatoni under cold water before combining it with feta and the other salad ingredients.

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Tips and Serving

Use dried cranberries, not cranberry sauce. Serve immediately or refrigerate for 30 minutes to let the flavors meld.

Storage

Keep this dish covered and refrigerate perishables promptly, within two hours. Use most cooked leftovers within three to four days, following USDA guidance.

Frequently Asked Questions

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