Irresistible Feta Cranberry Rigatoni Salad
A flavorful and satisfying salad featuring salty feta, sweet cranberries, and tender rigatoni, perfect for gatherings, picnics, or meal prep.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: Mediterranean
Ingredients
Scale
- 12 ounces rigatoni pasta, cooked al dente
- 1 cup crumbled feta cheese
- ¾ cup dried cranberries
- ¼ cup fresh parsley, chopped
- ½ small red onion, thinly sliced (optional)
- 3 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 clove garlic, minced (optional)
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente, about 10-12 minutes.
- While the pasta cooks, crumble the feta cheese, chop the parsley, and slice the red onion.
- Drain the cooked pasta and rinse it under cold water to stop the cooking process. Let it cool for a few minutes.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper to make the dressing.
- In a large mixing bowl, combine the cooled pasta, feta, cranberries, parsley, and red onion. Pour the dressing over the top.
- Gently toss everything together until well combined. Taste and adjust seasoning if needed. Serve immediately or refrigerate for later.
Notes
[“Don’t overcook the pasta; al dente is key.”, ‘Taste and adjust seasoning after tossing the salad.’, ‘Chill the salad for 30 minutes before serving for enhanced flavor.’, ‘Use fresh lemon juice for the best taste.’]
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 8
- Sodium: 450
- Fat: 15
- Saturated Fat: 6
- Carbohydrates: 45
- Fiber: 3
- Protein: 10
Keywords: Feta, Cranberry, Rigatoni, Salad, Easy, Quick, Meal Prep, Vegetarian, Pasta Salad