Description
A vibrant and refreshing salad that combines rigatoni pasta with creamy feta and sweet dried cranberries, perfect for summer gatherings or weeknight dinners.
Ingredients
Scale
- 8 ounces rigatoni pasta
- 5 ounces feta cheese, crumbled
- 1 cup dried cranberries
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a rolling boil and cook the rigatoni for 8 to 10 minutes until al dente. Drain and rinse under cold water.
- In a mixing bowl, combine the chilled rigatoni, crumbled feta, and dried cranberries.
- In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper.
- Pour the dressing over the pasta mixture and toss gently to coat.
- Sprinkle with fresh parsley before serving.
Notes
For added freshness, consider adding cherry tomatoes or diced cucumbers during summer.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 20mg