Description
A vibrant and tangy pasta salad featuring rigatoni, creamy feta, sweet dried cranberries, and a zesty lemon vinaigrette, perfect for picnics or as a refreshing side dish.
Ingredients
Scale
For the Crust:
- 12 oz rigatoni pasta
- 1 cup crumbled feta cheese
- 3/4 cup dried cranberries
- 1/2 cup chopped fresh parsley
- 1/4 cup extra virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- Salt and black pepper to taste
- 1/4 cup toasted pine nuts (optional)
Instructions
1. Prepare the Crust:
- Cook the rigatoni according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper to make the vinaigrette.
- In a large mixing bowl, combine the cooled rigatoni, feta cheese, dried cranberries, and chopped parsley.
- Pour the lemon vinaigrette over the pasta mixture and toss gently until everything is evenly coated.
- If using, sprinkle toasted pine nuts on top before serving. Chill for at least 30 minutes to let flavors meld.
Notes
You can customize the seasonings to taste.