Description
A vibrant salad combining hearty rigatoni pasta with zesty feta cheese and sweet cranberries, perfect for any occasion.
Ingredients
Scale
- 8 oz Rigatoni Pasta
- 1 cup Feta Cheese, crumbled
- 1/2 cup Dried Cranberries
- 1 cup Cherry Tomatoes, halved
- 1 cup Cucumber, chopped
- 1/4 cup Red Onion, finely diced
- 1/4 cup Olive Oil
- 2 tbsp Lemon Juice
- 1/4 cup Fresh Parsley, chopped
- Salt and Pepper, to taste
Instructions
- Cook the rigatoni in a large pot of salted boiling water until al dente (8-10 minutes). Drain and rinse under cool water.
- While the pasta cooks, prepare the vegetables by slicing the cherry tomatoes, chopping the cucumber, and finely dicing the red onion.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing.
- In a large mixing bowl, combine the cooled rigatoni, cherry tomatoes, cucumber, red onion, and dried cranberries. Crumble feta cheese on top.
- Pour the dressing over the ingredients and gently toss until evenly coated. Adjust seasoning if necessary.
- Garnish with fresh parsley and serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Notes
For variations, consider substituting whole grain or gluten-free rigatoni, using low-fat feta, or adding toasted nuts for crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
Keywords: pasta salad, rigatoni, feta cheese, cranberries, healthy salad