Description
A delightful and refreshing feta and cranberry rigatoni salad, perfect for any occasion.
Ingredients
Scale
- 8 ounces rigatoni pasta
- 1 cup crumbled feta cheese
- 1/2 cup dried cranberries
- 1/4 cup chopped fresh parsley
- 1/4 cup sliced almonds
- 1/4 cup red onion, thinly sliced
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Cook the rigatoni according to package instructions. Drain and let cool.
- In a large bowl, combine cooled rigatoni, feta, cranberries, parsley, sliced almonds, and red onion.
- In a separate small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Pour the dressing over the pasta salad and toss gently to combine.
- Serve immediately or refrigerate for up to 2 hours before serving.
Notes
- This salad can be made a day in advance for better flavor.
- For a vegan option, substitute feta with a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg