why make this recipe
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a delicious and refreshing dish that is perfect for any occasion. It combines the creamy tang of feta cheese with the sweet tartness of dried cranberries, making each bite exciting. This salad is quick to prepare, making it a great option for busy days or gatherings. Plus, it’s colorful and full of flavors that everyone will enjoy.
how to make Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Ingredients:
- 2 cups 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 honey
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Directions:
- Bring a large pot of salted water to a boil on the stove.
- Add the rigatoni pasta to the boiling water and cook according to the package instructions until al dente, typically around 10 to 12 minutes.
- Once the pasta is cooked, drain it in a colander and rinse under cold water to stop the cooking process.
- Allow the pasta to drain completely and set it aside in a large mixing bowl.
- Crumble the feta cheese into small pieces using your fingers or a fork and set it aside.
- Measure out the dried cranberries and add them to the bowl with the pasta.
- Finely chop the red onion and add it to the bowl with the pasta, cranberries, and feta cheese.
- Chop the fresh parsley and sprinkle it over the pasta mixture.
- In a separate small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until the dressing is fully combined.
- Pour the lemon vinaigrette over the pasta and toss everything together gently until all the ingredients are evenly coated with the dressing.
- Taste the salad and adjust seasoning if needed, adding more salt or pepper if desired.
- Serve the salad immediately or refrigerate it for about 30 minutes to allow the flavors to meld.
- Enjoy your feta and cranberry rigatoni salad with lemon vinaigrette!
how to serve Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
This salad can be served as a light lunch or dinner option. It is also a great side dish for barbecues, picnics, or any casual gathering. You can serve it chilled or at room temperature. For a nice presentation, you can garnish it with extra parsley or cranberries on top.
how to store Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Store any leftover salad in an airtight container in the refrigerator. It will stay fresh for up to 3 days. If the salad gets too dry after a day, simply add a little more olive oil or lemon juice before serving again.
tips to make Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
- To save time, you can prepare the salad ahead of time and refrigerate it before serving.
- For added crunch, consider adding nuts like walnuts or pecans.
- If you like more zest, you can add extra lemon juice or even some lemon zest into the dressing.
variation
You can easily change this recipe by adding different ingredients. Try using grilled chicken for protein, or swap the cranberries for other dried fruits like raisins or apricots. You can also use different types of pasta based on your preference.
FAQs
Can I use fresh cranberries instead of dried?
Fresh cranberries are much more tart. If you decide to use them, consider adding more honey or sugar to balance the flavors.
Is this salad good for meal prep?
Yes, this salad holds up well for a few days in the fridge, making it a great option for meal prep.
Can I make this salad gluten-free?
Absolutely! Just use gluten-free pasta, and the rest of the ingredients are naturally gluten-free.
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Ingredients
Method
- Bring a large pot of salted water to a boil on the stove.
- Add the rigatoni pasta to the boiling water and cook according to the package instructions until al dente, typically around 10 to 12 minutes.
- Once the pasta is cooked, drain it in a colander and rinse under cold water to stop the cooking process.
- Allow the pasta to drain completely and set it aside in a large mixing bowl.
- Crumble the feta cheese into small pieces using your fingers or a fork and set it aside.
- Measure out the dried cranberries and add them to the bowl with the pasta.
- Finely chop the red onion and add it to the bowl with the pasta, cranberries, and feta cheese.
- Chop the fresh parsley and sprinkle it over the pasta mixture.
- In a separate small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until the dressing is fully combined.
- Pour the lemon vinaigrette over the pasta and toss everything together gently until all the ingredients are evenly coated with the dressing.
- Taste the salad and adjust seasoning if needed, adding more salt or pepper if desired.
- Serve the salad immediately or refrigerate it for about 30 minutes to allow the flavors to meld.