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Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

Feta & Cranberry Rigatoni Salad: A Refreshing Easy Delight

A delicious combination of flavors in a light pasta salad.

  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 8 ounces rigatoni pasta
  • 1 cup crumbled feta cheese
  • 1 cup dried cranberries
  • 1/2 cup chopped fresh parsley
  • 1/2 cup sliced almonds
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 lemon, juiced
  • Salt to taste
  • Pepper to taste

Instructions

  1. Cook rigatoni according to package instructions; drain and rinse under cold water.
  2. In a large bowl, combine rigatoni, feta, cranberries, parsley, and almonds.
  3. In a small bowl, whisk together olive oil, vinegar, lemon juice, salt, and pepper.
  4. Pour the dressing over the salad and toss to combine.
  5. Chill in the refrigerator for at least 30 minutes before serving.

Notes

  • Feel free to add more vegetables such as chopped bell peppers or cucumbers for extra crunch.
  • This salad can be made ahead of time and stored in an airtight container.
  • Author: Souzan
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: No-cook
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cup
  • Calories: 350
  • Sugar: 15g
  • Sodium: 400mg
  • Fat: 22g
  • Saturated Fat: 4g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
  • Carbohydrates: 37g
  • Fiber: 3g
  • Protein: 10g
  • Cholesterol: 15mg

Keywords: Feta, Cranberry, Rigatoni, Salad, Lemon Vinaigrette