Description
A colorful and vibrant salad featuring rigatoni pasta, tangy feta cheese, and sweet dried cranberries, perfect for gatherings.
Ingredients
Scale
- 8 oz rigatoni pasta
- 1 cup feta cheese, crumbled
- 1/2 cup dried cranberries
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Cook the pasta: Begin by boiling a pot of water and add the rigatoni. Cook according to package instructions until al dente. Drain the pasta and let it cool completely.
- Combine the ingredients: In a large mixing bowl, combine the cooled rigatoni, crumbled feta cheese, dried cranberries, finely chopped red onion, and freshly chopped parsley.
- Make the vinaigrette: In a separate bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until well blended.
- Mix and toss: Pour the vinaigrette over the pasta salad and gently toss until everything is well combined and coated in the dressing.
- Serve: This delicious salad can be served chilled or at room temperature, making it incredibly flexible for any occasion.
Notes
For a gluten-free version, substitute the rigatoni with gluten-free pasta. This salad can be made a day in advance and stores well for up to 3 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 20mg
Keywords: rigatoni salad, pasta salad, feta cheese, cranberries, summer salad