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Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

A refreshing pasta salad featuring rigatoni, sweet dried cranberries, salty feta cheese, and walnuts tossed in a zesty lemon dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 cups
Course: Lunch, Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 16 oz rigatoni pasta cooked and cooled
  • 1 cup feta cheese crumbled
  • 1 cup dried cranberries
  • 1 cup English cucumber diced
  • 0.5 cup walnuts chopped and toasted
  • 0.25 cup fresh parsley chopped
Lemon Vinaigrette
  • 0.5 cup olive oil extra virgin
  • 0.25 cup lemon juice freshly squeezed
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1 clove garlic minced
  • 1 pinch salt and pepper to taste

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Whisk
  • Knife

Method
 

  1. Cook rigatoni in salted boiling water until al dente. Drain and rinse with cold water to cool.
  2. In a small bowl, whisk together olive oil, lemon juice, honey, mustard, garlic, salt, and pepper.
  3. In a large bowl, combine cooled pasta, feta, cranberries, cucumber, and walnuts.
  4. Pour the vinaigrette over the salad and toss gently to coat evenly.
  5. Garnish with fresh parsley and serve immediately or refrigerate.

Notes

Keeps well in the fridge for up to 3 days. Add grilled chicken for extra protein.