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Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

Zesty Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

Enjoy a refreshing Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette, perfect for hot days and quick meals.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 2 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 8 ounces Rigatoni Can substitute with penne or fusilli
  • 1 cup Feta Cheese Fresh feta is preferred, but crumbled goat cheese works too
  • 1/2 cup Dried Cranberries Substitutes can include raisins or chopped dried apricots
  • 2 cups Fresh Vegetables Choose seasonal veggies for added taste
  • to taste Salt Essential for seasoning
  • to taste Pepper Essential for seasoning
For the Lemon Vinaigrette
  • 1/4 cup Lemon Juice Freshly squeezed for the best taste
  • 1/4 cup Olive Oil Avocado oil can be an alternative

Equipment

  • Large pot
  • Medium-sized mixing bowl
  • Large mixing bowl
  • Spatula or large spoon

Method
 

Step-by-Step Instructions
  1. Cook the rigatoni in salted boiling water for 10-12 minutes until al dente. Drain and rinse under cold water.
  2. In a mixing bowl, whisk together fresh lemon juice, olive oil, salt, and pepper until emulsified.
  3. Combine cooled rigatoni with feta, cranberries, and fresh vegetables in a large mixing bowl.
  4. Pour the lemon vinaigrette over the salad and toss gently to coat ingredients evenly.
  5. Chill the salad for at least 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 40gProtein: 12gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 20mgSodium: 400mgPotassium: 280mgFiber: 3gSugar: 10gVitamin A: 800IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Chill for maximum flavor and serve with a refreshing drink or dessert.

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