Feta Cranberry Rigatoni Salad With Lemon Vinaigrette
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 2 cups rigatoni pasta
- 1 cup crumbled feta cheese
- 1/2 cup dried cranberries
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Salt and black pepper
- Instructions for Preparation:
Instructions
- Cook rigatoni in salted boiling water until al dente (10-12 minutes). Drain and rinse under cold water.
- In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until emulsified.
- In a large bowl, combine cooled rigatoni, feta cheese, cranberries, red onion, and parsley.
- Pour vinaigrette over the salad and toss gently until evenly coated.
- Cover and refrigerate for at least 30 minutes before serving.
- Helpful Notes:
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 290
- Sugar: 9g
- Sodium: 260mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg