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Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

A delightful pasta salad combining creamy feta, tart cranberries, and zesty lemon, perfect for warm afternoons or gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Lunch, Salad, Side Dish
Cuisine: Italian, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 3 cups rigatoni pasta Cooked until al dente
  • 1 cup crumbled feta cheese High-quality recommended
  • 1 cup dried cranberries
  • 1 cup cherry tomatoes, halved Ripe for best flavor
  • ¼ cup red onion, finely diced
  • ½ cup fresh parsley, chopped Can substitute with spinach
Lemon Vinaigrette
  • 1 large lemon, zest and juice
  • ¼ cup extra virgin olive oil For dressing
  • to taste salt and pepper Adjust for flavor

Method
 

Cooking the Rigatoni
  1. Bring a large pot of salted water to a boil.
  2. Cook the rigatoni according to the package instructions until al dente.
  3. Drain and rinse under cold water to stop the cooking process.
Preparing the Lemon Vinaigrette
  1. In a small bowl, whisk together the lemon zest, lemon juice, olive oil, salt, and pepper until well combined.
  2. Set aside.
Combining Ingredients
  1. In a large bowl, combine the cooked rigatoni, feta cheese, dried cranberries, cherry tomatoes, red onion, and parsley.
Dressing the Salad
  1. Pour the lemon vinaigrette over the salad and gently toss to combine.
  2. Taste and adjust seasoning as necessary.
Serving
  1. Either serve immediately or refrigerate for about 30 minutes to let the flavors meld.
  2. Enjoy your vibrant and refreshing rigatoni salad!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. The salad can be enjoyed cold or at room temperature. Consider storing the dressing separately for freshness if enjoying later.