Description
A bright and creamy rigatoni salad that combines tangy feta, sweet cranberries, and a zesty lemon vinaigrette. Perfect for summer picnics, potlucks, or as a refreshing twist on classic pasta salad.
Ingredients
12 oz rigatoni pasta
1/4 cup extra-virgin olive oil
2 tbsp lemon juice
1 tbsp honey
1 tsp Dijon mustard
1 garlic clove, minced
1/2 tsp salt
1/4 tsp black pepper
1/3 cup mayonnaise or Greek yogurt
1/2 cup crumbled feta cheese
1/2 cup dried cranberries
1/2 red onion, thinly sliced
1/2 cup chopped spinach or arugula
1/4 cup chopped walnuts (optional)
2 tbsp chopped fresh parsley
Instructions
1. Cook rigatoni according to package directions until al dente.
2. Drain, rinse with cool water, and set aside to chill slightly.
3. In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, garlic, salt, and pepper.
4. In a large bowl, combine cooled pasta, feta, cranberries, red onion, spinach, and walnuts.
5. Stir in mayonnaise (or Greek yogurt) and pour over the vinaigrette.
6. Toss gently until evenly coated.
7. Garnish with fresh parsley and serve chilled or at room temperature.
Notes
Add grilled chicken for extra protein.
Use whole-grain or gluten-free pasta if preferred.
This salad keeps well in the fridge for up to 3 days — the flavors deepen overnight!
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Salad
- Method: Boiled
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 8g
- Sodium: 340mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg
Keywords: rigatoni salad, feta cranberry pasta salad, lemon vinaigrette pasta, creamy pasta salad, summer side dish