Description
A vibrant pasta salad combining hearty rigatoni, tangy feta, and sweet dried cranberries for a refreshing dish perfect for any occasion.
Ingredients
Scale
- 8 oz rigatoni pasta
- 1 cup feta cheese, crumbled
- 1/2 cup dried cranberries
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Cook the rigatoni pasta according to the package instructions. Drain and allow it to cool.
- In a large mixing bowl, combine the cooled rigatoni, crumbled feta cheese, dried cranberries, finely chopped red onion, and freshly chopped parsley.
- In a separate bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to create a zesty vinaigrette.
- Pour the vinaigrette over the pasta salad and carefully toss everything together until well combined.
- Serve chilled or at room temperature.
Notes
This salad is delightful when served fresh, but it can be stored in the refrigerator for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
Keywords: pasta salad, rigatoni, feta, cranberries, summer salad, quick meal, vegetarian recipe