Description
A vibrant salad with rigatoni pasta, tangy feta cheese, and sweet dried cranberries, dressed with a zesty lemon vinaigrette.
Ingredients
Scale
- 12 oz rigatoni pasta
- 1 cup crumbled feta cheese
- 1/2 cup dried cranberries
- 1/2 cucumber, diced
- 1/2 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional)
- 1 garlic clove, minced
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook the rigatoni in boiling salted water for about 10 minutes until al dente, then drain and cool under cold running water.
- In a small bowl, whisk together olive oil, fresh lemon juice, Dijon mustard, minced garlic, salt, and pepper to make the vinaigrette.
- In a large mixing bowl, combine the cooled rigatoni, crumbled feta cheese, dried cranberries, diced cucumber, sliced red onion, and halved cherry tomatoes.
- Drizzle the lemon vinaigrette over the mixed ingredients and toss gently to combine.
- Finish with chopped parsley on top and serve chilled or at room temperature.
Notes
This salad is perfect for meal prep; it holds well in the fridge for a couple of days. For a creamier texture, allow the feta to marinate in olive oil and herbs beforehand.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg