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
- 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
- 2 tbsp fresh parsley, chopped
Instructions
- Cook rigatoni in boiling salted water for 10 minutes until al dente. Drain and cool under cold water.
- Whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper.
- In a large bowl, combine cooled rigatoni with feta, cranberries, cucumber, red onion, and cherry tomatoes. Drizzle with vinaigrette and toss gently.
- Garnish with chopped parsley before serving.
Notes
- For added protein, mix in grilled chicken or turkey.
- Experiment with different pasta shapes like penne or fusilli for variety.
- Allow the salad to chill for at least 30 minutes before serving to enhance flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 10 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 10 mg