Description
This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is vibrant, delicious, and perfect for summer gatherings.
Ingredients
Scale
- 12 oz rigatoni pasta
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese
- 1/3 cup chopped fresh parsley
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped toasted walnuts
- Salt and black pepper to taste
Lemon Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 small garlic clove (minced)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- To start, fill a large pot with water and bring it to a rolling boil. Add salt to the boiling water; this not only flavors the pasta but also helps in achieving the perfect texture. Once the water is salted, add the rigatoni pasta. Cook according to the package instructions until al dente, which usually takes about 8-10 minutes. Make sure to taste it during cooking to achieve your preferred texture; it should be firm yet cooked through.
- After cooking, promptly drain the rigatoni in a colander. To stop the cooking process and to cool the pasta down, rinse it under cold running water. This also helps prevent the rigatoni from becoming sticky. Transfer the cooled pasta to a large mixing bowl and set it aside to continue its cooling process while you prepare the vinaigrette.
- In a small bowl, combine the olive oil, freshly squeezed lemon juice, and lemon zest. To add depth, stir in Dijon mustard, honey, minced garlic, salt, and black pepper. Whisk the mixture vigorously until it’s emulsified—a beautiful blend of flavors complementing the salad. Adjust the seasoning according to your taste, adding more salt or pepper if desired.
- Now for the fun part! Add the dried cranberries, crumbled feta, chopped parsley, thinly sliced red onion, and toasted walnuts to the bowl with the cooled rigatoni. Drizzle the prepared lemon vinaigrette over the salad ingredients. Gently toss everything together until the rigatoni is evenly coated. Be cautious not to break up the feta too much; we want those beautiful chunks to remain intact, contributing to the salad.
- For the best results, cover the salad and place it in the refrigerator for at least 30 minutes before serving. This not only enhances the flavors but allows the pasta to soak up the zesty lemon vinaigrette. Just before serving, give it a gentle toss and adjust seasoning as needed. Enjoy your beautifully crafted Feta & Cranberry Rigatoni Salad!
Notes
Make sure the pasta is al dente to avoid a mushy salad. Allow the salad to chill in the refrigerator to infuse the flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
Nutrition
- Calories: Approximately 350 per serving
- Sodium: 250 mg
- Protein: 9 g