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Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

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Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a bright and tangy pasta salad featuring tender rigatoni, salty feta cheese, sweet dried cranberries, and a zesty homemade lemon vinaigrette—perfect for picnics, potlucks, or light lunches.

Ingredients

Scale
  • 12 oz rigatoni pasta
  • 1/2 cup crumbled feta cheese
  • 1/2 cup dried cranberries
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh parsley
  • 1/4 cup toasted slivered almonds (optional)
  • Salt and pepper, to taste
  • For the Lemon Vinaigrette:
  • 1/4 cup olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tsp Dijon mustard
  • 1 tsp honey (or maple syrup for vegan)
  • Salt and pepper, to taste

Instructions

  1. Cook rigatoni in salted boiling water according to package instructions. Drain and rinse under cold water to cool. Set aside.
  2. In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
  3. In a large mixing bowl, combine cooked pasta, feta, cranberries, red onion, parsley, and almonds if using.
  4. Pour the vinaigrette over the pasta mixture and toss until evenly coated.
  5. Chill for at least 30 minutes before serving to allow flavors to meld.
  6. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.

Notes

  • Use whole wheat or gluten-free pasta if preferred.
  • Add grilled chicken or chickpeas for extra protein.
  • Best served cold or at room temperature.
  • Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Find it online: https://ukfinda.com/feta-cranberry-rigatoni-salad-with-lemon-vinaigrette/