Ingredients
Scale
- 12 oz rigatoni pasta
- 1 cup crumbled feta cheese
- 1/2 cup dried cranberries
- 1/2 cup cucumber, diced
- 1/2 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 2 tbsp fresh parsley, chopped
- Lemon Vinaigrette: 3 tbsp olive oil, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey (optional), 1 garlic clove minced, salt and pepper to taste
Instructions
- Cook pasta in salted water until al dente. Drain, rinse with cold water, and set aside.
- Whisk together vinaigrette ingredients until emulsified. Set aside.
- Combine cooled pasta, feta, cranberries, cucumber, red onion, and cherry tomatoes in a large bowl. Drizzle vinaigrette and toss gently to coat.
- Garnish with parsley. Serve immediately or chill 30 minutes for flavors to meld.
Notes
- Can be made a day ahead for better flavor.
- Optional additions: roasted vegetables, nuts, or grilled chicken.
- Adjust sweetness or acidity of dressing with honey or lemon juice to taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish, Pasta Salad
- Method: Boiling, Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 15 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 20 mg