Description
Looking for fresh, easy dinner ideas or a quick lunch you can meal prep ahead? This Feta Cranberry Rigatoni Salad with Lemon Vinaigrette is your new go-to. It’s the perfect combination of sweet and savory — chewy cranberries, salty feta, tender pasta, and a punchy lemon vinaigrette bring it all together. Whether you’re hosting brunch, packing a healthy snack, or just want something light and flavorful, this dish checks every box. It’s vibrant, satisfying, and impossibly easy to make. Great for summer BBQs, holiday potlucks, or your weekly rotation of easy recipes. Trust me — you’ll be making this one again and again.
Ingredients
- 12 oz rigatoni pasta
- 1 cup crumbled feta cheese
- 3/4 cup dried cranberries
- 1/4 cup fresh chopped parsley
- Juice of 1 large lemon (about 3 tbsp)
- 1/4 cup olive oil
- 1 tsp Dijon mustard
- 1 small garlic clove, finely minced
- 1/2 tsp salt (more to taste)
- 1/2 tsp black pepper
- Pinch of red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook rigatoni until al dente, about 10–12 minutes. Drain and rinse under cold water.
- In a small bowl or jar, whisk together lemon juice, olive oil, Dijon mustard, garlic, salt, pepper, and red pepper flakes until smooth.
- In a large mixing bowl, combine cooked and cooled pasta, feta, cranberries, and parsley.
- Pour the vinaigrette over the pasta mixture and gently toss until well coated.
- Chill for at least 20–30 minutes before serving. Taste and adjust seasoning if needed.
- Prep Time: 10 minutes
- Cook Time: 12 minutes