Feta & Cranberry Rigatoni Salad
A vibrant salad combining creamy feta cheese and sweet dried cranberries, perfect for any occasion.
Ingredients
Pasta and Vegetables
- 12 oz rigatoni pasta Choose a quality pasta that can hold sauce and dressings well.
- 1/2 cup dried cranberries These juicy berries bring a mild sweetness.
- 1/2 cucumber diced cucumber Crisp and refreshing, adds delightful crunch.
- 1/2 red onion thinly sliced red onion Adds a zesty bite.
- 1 cup cherry tomatoes Juicy and sweet, brings vibrant color.
Dressing
- 3 tablespoons olive oil Base for the vinaigrette.
- 2 tablespoons fresh lemon juice Brightens flavors with tang.
- 1 teaspoon Dijon mustard A hint of spice.
- 1 teaspoon honey Optional, adds natural sweetness.
- 1 clove minced garlic Enhances the dressing.
Garnish
- 2 tablespoons fresh parsley Chopped for garnish and freshness.
Feta
- 1 cup crumbled feta cheese Creamy and tangy, adds rich flavor.
Instructions
Preparation
- Start by boiling salted water in a large pot. Once it’s at a rolling boil, add the rigatoni and cook until al dente, which usually takes about 10 minutes. Once cooked, drain the pasta and cool it under running water.
- While the pasta is cooling, whisk together the olive oil, fresh lemon juice, Dijon mustard, minced garlic, and a sprinkle of salt and pepper in a bowl.
- In a large mixing bowl, combine the cooled rigatoni, crumbled feta, dried cranberries, diced cucumber, sliced red onion, and halved cherry tomatoes. Toss gently to mix everything without breaking the feta.
- Drizzle the freshly made vinaigrette over the salad. Toss gently again, ensuring every ingredient is lightly coated.
- Top the salad with chopped parsley and serve chilled or at room temperature.
Notes
To enhance this dish, consider using whole wheat rigatoni for a healthier option, substituting feta with goat cheese, adding roasted vegetables, or tossing in some toasted walnuts or almonds for extra crunch.