Description
Indulge in a refreshing creamy feta and cranberry rigatoni salad, drizzled with zesty lemon vinaigrette. This vibrant dish combines the tang of feta cheese and the sweetness of cranberries, creating a delightful balance that will elevate any meal. Perfect for summer picnics or cozy dinners, this salad is easy to prepare and sure to impress your guests.
Ingredients
Scale
- 8 oz rigatoni pasta
- 1 cup crumbled feta cheese
- ½ cup dried cranberries
- ¼ cup fresh lemon juice (about 2 lemons)
- ⅓ cup extra virgin olive oil
- 1 tsp Dijon mustard
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
Instructions
- Preheat oven to 400°F (200°C). Bring a large pot of salted water to a boil.
- Cook rigatoni according to package instructions until al dente. Do not rinse after draining.
- While the pasta cooks, whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper in a small bowl.
- In a large mixing bowl, combine warm rigatoni with crumbled feta and dried cranberries.
- Pour dressing over the pasta mixture and toss gently until evenly coated.
- Serve immediately or chill in the refrigerator for 30 minutes before serving. Garnish with fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 380
- Sugar: 10g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg