Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
A delightful and colorful salad that combines rigatoni pasta, feta cheese, dried cranberries, and fresh vegetables, all tossed in a tangy lemon vinaigrette. Perfect for gatherings or light meals.
Ingredients
Pasta and Base Ingredients
- 12 ounces rigatoni Cook according to package instructions until al dente.
- 1 cup feta cheese, crumbled Use high-quality feta for the best flavor.
- 1 cup dried cranberries Adds sweetness and color.
- 1 cup cherry tomatoes, halved Adds freshness and juiciness.
- 1 medium cucumber, diced Provides crunch.
- 1/2 medium red onion, finely chopped Adds a sharp flavor.
- 1/4 cup fresh parsley, chopped For garnish and flavor.
Lemon Vinaigrette
- 1/4 cup olive oil Use quality extra virgin olive oil.
- 2 tablespoons lemon juice Freshly squeezed for best taste.
- 1 teaspoon Dijon mustard Helps emulsify the vinaigrette.
- to taste Salt and pepper Adjust according to preference.
Instructions
Preparation and Cooking
- Cook the rigatoni according to package instructions in a large pot of salted boiling water until al dente. Drain and cool under cold running water.
- In a large mixing bowl, combine the cooled rigatoni, crumbled feta, dried cranberries, cherry tomatoes, diced cucumber, finely chopped red onion, and parsley. Toss gently.
Making the Vinaigrette
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Pour the vinaigrette over the salad mixture and toss to combine, ensuring all ingredients are coated evenly.
Finishing Touches
- Let the salad sit for at least 30 minutes in the refrigerator to allow flavors to meld.
- Serve in a large bowl, garnished with extra feta crumbles and fresh parsley, if desired.
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Notes
For best flavor, prepare the salad a few hours in advance. Consider serving with additional lemon wedges and pairing with crusty bread or grilled vegetables.