Description
A refreshing Mediterranean pasta salad featuring rigatoni, feta cheese, and cranberries, dressed with a zesty lemon vinaigrette.
Ingredients
Scale
- 8 ounces rigatoni pasta
- 1 cup crumbled feta cheese
- 1 cup dried cranberries
- 1 cup halved cherry tomatoes
- 1/2 cup finely diced red onion
- 1/4 cup chopped fresh parsley
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
Instructions
- Begin by boiling a pot of salted water and cooking the rigatoni until it reaches an al dente texture. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool it down.
- In a large mixing bowl, combine the cooled rigatoni with the crumbled feta, dried cranberries, halved cherry tomatoes, diced red onion, and chopped parsley, ensuring everything is evenly distributed.
- In a separate small bowl, mix the olive oil, lemon juice, Dijon mustard, garlic powder, and a pinch of salt and pepper. Whisk the ingredients together until they form a smooth dressing.
- Drizzle the dressing over the pasta mixture and gently fold everything together, making sure each ingredient is coated in the dressing.
- Let the salad rest in the refrigerator for at least 30 minutes to enhance the flavors. Serve chilled or at room temperature for a refreshing dish.
Notes
- For a delightful crunch, add 1/2 cup of chopped walnuts or pecans.
- Swap out parsley for spinach or arugula for a unique twist on flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 10g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg