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Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

A bright and refreshing rigatoni pasta salad with salty feta, sweet cranberries, and a zesty lemon vinaigrette.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean-Inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz rigatoni pasta
  • 0.75 cup feta cheese crumbled
  • 0.5 cup dried cranberries
  • 0.25 cup red onion finely chopped
  • 0.25 cup fresh herbs parsley or basil, chopped
  • 0.33 cup olive oil extra-virgin
  • 0.25 cup lemon juice fresh
  • 1 tsp lemon zest
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 garlic clove minced

Equipment

  • Large pot
  • Mixing bowl
  • Whisk

Method
 

  1. Cook rigatoni in salted water until al dente. Drain and cool.
  2. Whisk together lemon vinaigrette ingredients until emulsified.
  3. Toss pasta with cranberries, onion, herbs, and vinaigrette.
  4. Gently fold in feta cheese.
  5. Chill 30 minutes before serving.

Notes

Can be made up to one day ahead.