Feta Cranberry Rigatoni Lemon (Print-Friendly Format)
Hearty rigatoni, creamy feta, cranberries, and zesty lemon dressing combine for a refreshing, satisfying pasta salad.
# Ingredients You’ll Need:
→ Salad
01 -
250 g rigatoni pasta
02 -
150 g feta cheese, crumbled
03 -
120 g dried cranberries
04 -
80 g red onion, finely chopped
05 -
30 g fresh parsley, chopped
→ Lemon Vinaigrette
06 -
60 ml extra-virgin olive oil
07 -
15 ml freshly squeezed lemon juice
08 -
5 ml honey
09 -
5 ml Dijon mustard
10 -
5 g salt
11 -
2 g freshly ground black pepper
# How to Make It:
01 -
Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook until al dente, about 10 to 12 minutes, stirring occasionally.
02 -
Drain the rigatoni in a colander and rinse thoroughly under cold water to halt the cooking process. Allow it to drain completely, then transfer to a large mixing bowl and let cool to room temperature.
03 -
Add crumbled feta, dried cranberries, finely chopped red onion, and chopped fresh parsley to the cooled pasta. Toss gently to distribute the ingredients evenly.
04 -
In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until the mixture becomes smooth and emulsified.
05 -
Pour the lemon vinaigrette over the pasta mixture. Toss thoroughly yet gently until every component is evenly coated with the dressing.
06 -
Taste and adjust seasoning with additional salt, pepper, lemon juice, or honey if desired for balance.
07 -
Serve immediately or refrigerate for 30 minutes to allow flavors to meld. Gently toss before serving if prepared ahead of time.
# Extra Tips:
01 -
Rinsing the pasta under cold water stops cooking and maintains a firm, al dente texture.
02 -
For extra crunch, add toasted almonds or walnuts just before serving.
03 -
Dressing may be prepared and stored separately if making ahead; combine just before serving for optimal freshness.