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Feta & Cranberry Rigatoni Salad

Refreshing Feta & Cranberry Rigatoni Salad for Summer Joy

A vibrant Feta & Cranberry Rigatoni Salad that's quick to make and perfect for summer afternoons.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 57 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 8 oz Rigatoni Pasta Hearty shape that holds dressing well; can substitute with penne, farfalle, or rotini.
  • 4 oz Feta Cheese, Crumbled Adds creamy texture and tangy flavor; goat cheese or ricotta salata can be used as alternatives.
  • 1 cup Dried Cranberries Provides sweetness and chewy texture; can use raisins or dried cherries.
  • 1/2 cup Red Onion, Finely Chopped Adds sharpness; shallots can be used for a milder flavor.
  • 1/4 cup Fresh Parsley, Chopped Brings freshness and color; fresh basil or cilantro can be used.
For the Dressing
  • 1/4 cup Olive Oil Forms the base for the vinaigrette; can substitute with avocado oil.
  • 2 Tbsp Lemon Juice Provides acidity for brightness; fresh lime juice can be an alternative.
  • 1 Tbsp Honey Balances the acidity of lemon; maple syrup for a vegan option.
  • 1 Tbsp Dijon Mustard Adds tang and helps emulsify the vinaigrette; yellow mustard can be used.
  • 1 tsp Salt Enhances all components and balances flavors.
  • 1/2 tsp Black Pepper Adds mild heat and depth.

Equipment

  • large pot
  • colander
  • Mixing Bowl
  • Small bowl

Method
 

Step-by-Step Instructions
  1. Boil the Pasta: Bring a large pot of salted water to a boil. Add rigatoni and cook according to package instructions for about 10-12 minutes, until al dente.
  2. Drain and Rinse: Drain pasta in a colander and rinse under cold running water for about a minute. Transfer to a large mixing bowl.
  3. Prepare the Feta: Crumble feta cheese into small pieces and set aside.
  4. Add the Cranberries: Toss dried cranberries into the bowl with cooled rigatoni.
  5. Chop the Onion: Finely chop red onion and sprinkle over pasta and cranberries.
  6. Add Fresh Parsley: Chop fresh parsley and scatter over the mixture, gently folding to combine.
  7. Whisk the Vinaigrette: In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until smooth.
  8. Combine Everything: Pour the vinaigrette over the pasta mixture and toss gently to coat all ingredients.
  9. Taste and Adjust: Taste salad and adjust seasoning with more lemon juice or salt if needed.
  10. Chill or Serve: Serve immediately or refrigerate for up to 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 45gProtein: 8gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 250mgPotassium: 200mgFiber: 3gSugar: 5gVitamin A: 5IUVitamin C: 10mgCalcium: 10mgIron: 8mg

Notes

For added texture, toss in some toasted nuts or adjust the dressing to your taste.

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