Description
This Feta Cranberry Rigatoni Salad with Lemon Vinaigrette is a vibrant and refreshing pasta salad featuring tangy lemon, creamy feta, sweet dried cranberries, and fresh herbs. Perfect for summer gatherings, potlucks, or picnics, this easy-to-make salad is full of flavor and texture, making it a delightful side or light lunch.
Ingredients
12 oz rigatoni pasta
1 cup crumbled feta cheese
½ cup dried cranberries
¼ cup thinly sliced red onion
½ cup chopped cucumber
¼ cup chopped fresh parsley
¼ cup chopped fresh basil
Lemon Vinaigrette:
Juice of 1 lemon (about 3 tablespoons)
2 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
Salt and freshly ground black pepper, to taste
Instructions
Cook rigatoni according to package instructions until al dente. Drain and rinse with cold water to cool.
In a large bowl, combine the cooled rigatoni, crumbled feta, dried cranberries, sliced red onion, chopped cucumber, parsley, and basil.
In a small bowl or jar, whisk together lemon juice, olive oil, Dijon mustard, honey, salt, and pepper until emulsified.
Pour the lemon vinaigrette over the pasta mixture and gently toss to combine.
Taste the salad and adjust the seasoning, adding more salt, pepper, or lemon juice as needed.
Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld before serving.
Notes
For extra crunch, add chopped toasted almonds or walnuts.
Feel free to toss in additional vegetables like cherry tomatoes, bell peppers, or avocado.
Swap basil and parsley for mint or oregano for a different flavor profile.
Add grilled chicken or chickpeas for extra protein.
The salad can be made ahead of time for even better flavor.