Rigatoni Salad with Feta and Cranberries
A vibrant and flavorful salad combining hearty rigatoni pasta, creamy feta cheese, and sweet cranberries, perfect for any meal or gathering.
Ingredients
Pasta and Base Ingredients
- 2 cups rigatoni pasta
- 1 cup feta cheese, crumbled For creaminess
- ½ cup dried cranberries For sweetness
Vinaigrette
- ¼ cup olive oil
- 2 tablespoons lemon juice For acidity
- 1 tablespoon honey For sweetness
- ½ teaspoon salt Adjust to taste
- ½ teaspoon pepper Adjust to taste
Garnish
- to taste Fresh parsley, chopped Optional, for garnish
Instructions
Preparation
- Cook the rigatoni pasta in a pot of salted boiling water according to package instructions until al dente, about 9 to 11 minutes.
- Drain the pasta and rinse under cold water to stop the cooking process.
- In a large mixing bowl, combine the cooled rigatoni, crumbled feta cheese, and dried cranberries.
Making the Vinaigrette
- In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper until well combined.
Combining
- Pour the vinaigrette over the pasta mixture and gently toss to combine.
- Garnish with freshly chopped parsley if desired.
Serving
- Serve chilled or at room temperature.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 2 to 3 days. For best results, keep the dressing separate until ready to serve to avoid soggy pasta.