Looking for a delicious and easy pasta salad recipe that’s perfect for any occasion? Look no further than this Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette! Packed with great flavors and simple to make, this dish is sure to become a staple in your recipe repertoire.
Why You’ll Love This Recipe?
- The combination of tangy feta cheese, sweet dried cranberries, and zesty lemon vinaigrette creates a flavor explosion in every bite.
- With minimal prep time and simple ingredients, this dish is perfect for a quick weeknight dinner or meal prep for the week ahead.
Ingredient Notes:
- Rigatoni pasta: Provides a hearty base for the salad, but you can also use any short pasta shape like penne or fusilli.
- Feta cheese, crumbled: Adds a creamy and tangy element to the salad. You can substitute with goat cheese for a different flavor profile.
- Dried cranberries: Bring a sweet and chewy texture to the dish. Feel free to use dried cherries or raisins as a substitute.
- Red onion, finely chopped: Adds a subtle sharpness to the salad. If you’re not a fan of raw onions, you can use green onions instead.
- Fresh parsley, chopped: Provides a fresh and herbaceous flavor. You can swap parsley with fresh basil or mint for a different taste.
- Olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper: Combine to create a bright and tangy lemon vinaigrette that ties all the flavors together.
Step-by-Step Instructions:
- Cook the rigatoni pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- In a large bowl, combine the cooked pasta, crumbled feta cheese, dried cranberries, red onion, and chopped parsley.
- In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper to make the lemon vinaigrette.
- Pour the lemon vinaigrette over the pasta salad and toss until everything is well coated.
- Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.
- Serve the Feta & Cranberry Rigatoni Salad cold or at room temperature.
Helpful Tips:
- For a creamier texture, mix in a dollop of Greek yogurt into the lemon vinaigrette.
- Add some toasted nuts like walnuts or pecans for extra crunch and flavor.
- To make this salad more substantial, you can add grilled chicken or shrimp.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to give it a good stir before serving.
Expert Tips for the Best Results:
- Use high-quality feta cheese for the best flavor impact.
- Adjust the sweetness of the vinaigrette by adding more or less honey to suit your taste.
- Let the salad sit for a few hours in the refrigerator before serving to allow the flavors to develop further.
Serving Suggestions:
This Feta & Cranberry Rigatoni Salad pairs well with a side of garlic bread or a simple green salad. For drinks, try serving it with a crisp white wine or a fruity iced tea.
Storage and Reheating Tips:
To store, keep the salad in an airtight container in the refrigerator. When ready to eat, let it sit at room temperature for a few minutes before serving to take off the chill. You can also add a drizzle of olive oil or lemon juice to refresh the flavors.
Frequently Asked Questions:
- Can I make this salad ahead of time? Yes, this salad can be made a day in advance and stored in the refrigerator until ready to serve.
- Can I use a different type of pasta for this recipe? Absolutely! Feel free to use any short pasta shape you prefer.
- Can I make this salad dairy-free? Yes, you can substitute the feta cheese with a dairy-free alternative like almond feta.
Conclusion:
Now that you have the recipe for this delicious Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette, it’s time to give it a try! Whether you’re looking for a quick meal or a flavorful dish for a gathering, this recipe is sure to impress. Enjoy and don’t forget to share your feedback with us!
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Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 4 servings 1x
- Category: Salads
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a delightful combination of savory feta, sweet cranberries, and zesty lemon dressing, perfect for a light and refreshing meal.
Ingredients
Main 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
Lemon Vinaigrette:
- 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
Instructions
- Cook Pasta: Boil rigatoni according to package instructions. Drain and rinse with cold water.
- Prepare Vinaigrette: In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper.
- Assemble Salad: In a large bowl, combine cooked rigatoni, feta cheese, dried cranberries, red onion, and parsley. Pour the lemon vinaigrette over the salad and toss to coat evenly.
- Serve: Chill in the refrigerator for at least 30 minutes before serving. Enjoy!
Notes
- This salad can be served as a main dish or a side for grilled meats.
- You can customize this salad by adding nuts or seeds for extra crunch.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 25 mg