Description
Meet your new go-to anytime salad — a refreshing rigatoni bowl bursting with creamy feta, tart cranberries, and that zingy lemon kick you didn’t know you needed. Every bite is a mix of chewy pasta, salty cheese, and bright citrus that hits all the right notes — light, flavorful, and perfect for both lunch boxes and potlucks.
Ingredients
- 2 cups rigatoni pasta
- 1 cup crumbled feta cheese
- ½ cup dried cranberries
- ¼ cup finely chopped red onion
- ¼ cup chopped fresh parsley
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- ½ teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
-
Cook the pasta:
Bring a large pot of salted water to a rolling boil. Toss in your rigatoni and cook until just al dente — firm but tender, about 10–12 minutes. Give it an occasional stir to keep things moving. -
Cool it down:
Drain the pasta, then run it under cold water to stop the cooking process and keep the texture perfectly chewy. Shake off any excess water and let it sit in a large bowl. -
Prep your add-ins:
Crumble the feta using your fingers or a fork — you want a mix of small bits and a few chunkier pieces for those creamy pops of flavor. Add it to the pasta bowl.
Toss in the dried cranberries, chopped red onion, and parsley. It’s already starting to look like a little party in the bowl. -
Make the lemon vinaigrette:
In a small bowl or jar, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper. Keep whisking until the dressing looks silky and slightly thickened — that’s your cue it’s emulsified and ready to go. -
Bring it all together:
Pour the vinaigrette over the pasta mix and gently toss until everything’s evenly coated. The feta might melt slightly into the dressing — that’s a good thing! It adds extra creaminess. -
Taste and tweak:
Give it a little taste test. Want more tang? Add a squeeze of lemon. Prefer it a touch sweeter? Drizzle in a bit more honey. Adjust salt and pepper as needed. -
Chill (optional):
For best flavor, pop it into the fridge for about 30 minutes before serving. The time in the cold helps the flavors mingle and mellow beautifully. -
Serve and enjoy:
Dish it out as a light main course or side salad — it’s bright, balanced, and effortlessly elegant.
Notes
- Cool pasta = happy salad: Rinsing the pasta under cold water stops the cooking and keeps it from clumping.
- Switch it up: Try swapping feta for goat cheese if you like a creamier bite.
- Tweak the vinaigrette: Want a sweeter note? Add more honey. Craving extra tang? Another squeeze of lemon juice does the trick.
- Add some crunch: Toasted almonds, walnuts, or pine nuts bring extra texture and a nutty contrast that’s hard to resist.
- Make ahead friendly: This salad actually gets better after a little rest! Just store it in an airtight container and enjoy within two days for the freshest flavor.