Feta Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe
A refreshing and tangy feta cranberry rigatoni salad tossed in a zesty lemon vinaigrette. This easy-to-make pasta salad combines creamy feta, sweet dried cranberries, and a bright lemon dressing, perfect for picnics, potlucks, or a light lunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Pasta Salad
- 12 oz rigatoni pasta, cooked and cooled
- 1 cup crumbled feta cheese
- 1/2 cup dried cranberries
Lemon Vinaigrette Dressing
- 1/4 cup fresh lemon juice
- 1/3 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Optional: 2 tablespoons chopped fresh basil or parsley
Instructions
- Cook Pasta: Boil rigatoni pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta thoroughly.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled rigatoni pasta, crumbled feta cheese, and dried cranberries. If using, add chopped fresh basil or parsley for added flavor and freshness.
- Prepare Lemon Vinaigrette: In a small bowl or jar, whisk together fresh lemon juice, extra virgin olive oil, salt, and freshly ground black pepper until emulsified and well combined.
- Toss Salad: Pour the lemon vinaigrette over the pasta mixture. Toss gently but thoroughly to evenly coat all ingredients with the dressing.
- Serve: Serve the feta cranberry rigatoni salad chilled or at room temperature as a light meal or side dish. It can be refrigerated for up to 24 hours to allow flavors to meld.
Notes
- Make sure to rinse the pasta with cold water after cooking to prevent it from becoming mushy and to cool it for the salad.
- Use high-quality extra virgin olive oil for the best flavor in the vinaigrette.
- Optional herbs like basil or parsley add a fresh note, but the salad is delicious without them as well.
- This salad is best eaten within a day for optimal freshness, though it can be stored in the refrigerator for up to 2 days.
- Feel free to add toasted pine nuts or walnuts for extra crunch and texture.
Keywords: rigatoni salad, feta cheese salad, cranberry pasta salad, lemon vinaigrette pasta salad, Mediterranean pasta salad, easy pasta salad
