Description
Creamy, tangy, and slightly sweet—this vibrant pasta salad is fresh, bright, and irresistibly balanced.
Ingredients
Scale
- 8 oz Rigatoni pasta
- 1 cup Feta cheese, cubed
- 1/2 cup Dried cranberries
- 1/4 cup Fresh lemon juice
- 1/4 cup Olive oil
- 1 tsp Lemon zest
- 1 tsp Dijon mustard
- 1 tbsp Honey or maple syrup
- 2 cloves Garlic, minced
- 1/4 cup Fresh parsley, chopped
- 1/2 cup Chopped walnuts or pecans
- Salt, to taste
- Black pepper, to taste
- Optional: Cucumber slices
Instructions
- Cook rigatoni in well-salted water until al dente; drain and cool slightly.
- Whisk olive oil, lemon juice, zest, Dijon, honey, garlic, salt, and pepper into a smooth vinaigrette.
- Add warm pasta to a large bowl and toss with half the dressing.
- Gently fold in feta cubes, cranberries, and nuts.
- Add remaining dressing and toss lightly to coat without breaking the feta.
- Stir in fresh parsley and optional cucumber.
- Chill briefly or serve at room temperature for best flavor.
Notes
- For a vegan option, substitute feta with a plant-based cheese.
- Feel free to add other vegetables like bell peppers or spinach for extra nutrition.
- This salad can be made ahead of time and stored in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: No heat (after boiling pasta)
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg