Description
A vibrant and tangy pasta salad featuring creamy goat cheese, 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
- 4 oz goat cheese, crumbled
- 1/2 cup dried cranberries
- 1/4 cup chopped fresh parsley
- 1/4 cup extra virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 small garlic clove, minced
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Cook the rigatoni according to package instructions until al dente, then drain and rinse under cold water to cool.
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper to make the vinaigrette.
- In a large mixing bowl, combine the cooled rigatoni, crumbled goat cheese, dried cranberries, and chopped parsley.
- Pour the lemon vinaigrette over the pasta mixture and toss gently until everything is evenly coated.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Notes
You can customize the seasonings to taste.