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Feta & Cranberry Rigatoni Salad

Feta & Cranberry Rigatoni Salad: The Ultimate Summer Refresh

This Feta & Cranberry Rigatoni Salad is a vibrant, refreshing dish perfect for summer, blending creamy feta with sweet cranberries.
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Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 57 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 1 pound Rigatoni Pasta Substitute with penne or rotini if needed.
For the Salad
  • 1 cup Feta Cheese, Crumbled Goat cheese can be used as an alternative.
  • 1 cup Dried Cranberries Avoid fresh as they are too tart.
  • 1 medium Red Onion, Finely Chopped Substitute with green onions for a milder flavor.
  • 1/4 cup Fresh Parsley, Chopped Basil or mint can be used for a different twist.
For the Vinaigrette
  • 1/4 cup Olive Oil Canola oil works well too.
  • 2 tablespoons Lemon Juice Fresh is best; bottled juice can be used in a pinch.
  • 1 tablespoon Honey Maple syrup makes for a lovely vegan option.
  • 1 teaspoon Dijon Mustard Any mustard can work.
  • 1 teaspoon Salt Use kosher salt for best results.
  • 1/2 teaspoon Black Pepper Use freshly cracked pepper for best results.

Equipment

  • large pot
  • colander
  • Mixing Bowl
  • whisk
  • Large spoon

Method
 

Step-by-Step Instructions for Feta & Cranberry Rigatoni Salad
  1. Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook for 10 to 12 minutes until al dente. Drain and rinse under cold water.
  2. In a spacious bowl, place the cooled rigatoni. Crumble the feta over it and add the cranberries and red onion. Toss gently to combine.
  3. Chop fresh parsley and sprinkle over the salad. Fold the parsley into the salad to integrate the flavors.
  4. In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until smooth.
  5. Pour the vinaigrette over the salad and toss gently to coat everything without breaking the pasta or feta.
  6. Taste and adjust seasoning if needed. Mix thoroughly to ensure balance of flavors.
  7. Cover and refrigerate for 30 minutes to allow flavors to meld.
  8. Give the salad a light toss before serving. Pair with grilled chicken or shrimp for a complete meal.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 40gProtein: 12gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 30mgSodium: 600mgPotassium: 250mgFiber: 3gSugar: 8gVitamin A: 100IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Chill the salad for enhanced flavor. Store in an airtight container for up to 3 days.

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