Description
A Mediterranean-inspired pasta salad that brings together al dente rigatoni, crumbled feta, dried cranberries, and a bright lemon vinaigrette for a vibrant vegetarian meal or side dish full of flavor and texture.
Ingredients
2 cups rigatoni pasta
1 cup crumbled feta cheese
1/2 cup dried cranberries
1/4 cup finely chopped red onion
1/4 cup chopped fresh parsley
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 tablespoon honey, or maple syrup for a vegan option
1 teaspoon Dijon mustard
Instructions
Bring a large pot of salted water to a boil.
Add the rigatoni pasta and cook according to package instructions until al dente.
Drain the pasta thoroughly, and rinse under cold water to stop the cooking and prevent sticking. Let cool briefly.
In a large mixing bowl, combine the cooled pasta, crumbled feta cheese, dried cranberries, and chopped red onion and parsley.
In a separate small bowl, whisk together olive oil, lemon juice, honey, and Dijon mustard to create the dressing.
Pour the dressing over the pasta salad and toss until well combined.
Adjust seasoning with salt and pepper if needed.
Chill for a few minutes before serving to allow the flavors to meld.
Notes
Substitute feta with crumbled goat cheese for a creamier texture.
Replace dried cranberries with dried cherries for a different sweet-tart balance.
If the red onion is too sharp, soak chopped onion in cold water for 10 minutes before using and drain well.
This salad can be made in advance and refrigerated for up to 24 hours.
- Prep Time: 10
- Cook Time: 10
- Category: Easy Pasta Recipes for Quick Family Dinners
- Method: Boiling and Mixing
- Cuisine: Mediterranean-Fusion
Nutrition
- Serving Size: 1 serving (1 cup)
- Calories: 320
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg