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Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

A delightful salad combining chewy rigatoni, creamy feta, and sweet dried cranberries, all tossed in a refreshing lemon vinaigrette.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Salad Base
  • 8 oz rigatoni pasta Can substitute with penne or rotini.
  • 1 cup feta cheese, crumbled Can substitute with goat cheese or dairy-free option.
  • ¾ cup dried cranberries
  • ¼ cup olive oil
  • 2 tablespoons fresh lemon juice
  • to taste Salt Crucial for enhancing pasta flavor.
  • to taste Pepper
  • ¼ cup fresh parsley, chopped

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente, about 10-12 minutes.
  2. In a small bowl, whisk together the olive oil, fresh lemon juice, salt, and pepper until well combined.
  3. Drain the rigatoni and place it in a large bowl. Add the crumbled feta, dried cranberries, and chopped parsley.
  4. Pour the vinaigrette over the salad and gently toss everything together until well coated.
  5. Allow the salad to sit for a few minutes before serving to let the flavors meld. Serve warm, chilled, or at room temperature.

Notes

Stores well! Keep in an airtight container in the fridge for up to 3 days. Consider separating vinaigrette until serving to maintain freshness. Reheat gently to avoid softening the feta too much.