Description
Bright rigatoni with feta, cranberries, and lemon vinaigrette.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until fully combined.
- 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