Description
A refreshing and flavorful pasta salad featuring rigatoni, feta cheese, cranberries, and a zesty lemon vinaigrette.
Ingredients
Scale
- 12 oz rigatoni pasta
- 1 cup crumbled feta cheese
- ½ cup dried cranberries
- ½ cup cucumber, diced
- ½ red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional)
- 1 garlic clove, minced
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook rigatoni in boiling salted water for about 10 minutes until al dente. Drain and cool under cold water.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper.
- In a large mixing bowl, combine cooled rigatoni with feta cheese, cranberries, cucumber, red onion, and cherry tomatoes. Drizzle with vinaigrette and toss gently.
- Garnish with chopped parsley before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg