Introduction
Welcome to a delightful dish that perfectly balances savory and sweet! This Feta Cranberry Rigatoni Salad with Lemon Vinaigrette is a vibrant, zesty treat that’s not only easy to prepare but also bursting with flavor. It’s perfect for a light lunch, a potluck, or as a colorful side dish for any gathering. The creamy feta cheese pairs wonderfully with the sweet-cranberry bite, while the fresh lemon vinaigrette adds a refreshing zing that ties everything together beautifully.
Ingredients
- 12 oz rigatoni pasta
- 1 cup crumbled feta cheese
- 1 cup dried cranberries
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- Salt and pepper to taste
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings
Directions and Instructions
- Begin by cooking the rigatoni pasta according to the package instructions until it’s al dente. The pasta should have a slight bite to it, adding texture to your salad. Once cooked, drain the pasta and let it cool completely.
- In a large mixing bowl, combine the cooled rigatoni, crumbled feta cheese, dried cranberries, halved cherry tomatoes, finely chopped red onion, and fresh parsley. Stir gently to mix all the ingredients without breaking the pasta.
- In a separate small bowl, prepare the lemon vinaigrette by whisking together the olive oil, fresh lemon juice, Dijon mustard, and a pinch of salt and pepper. This will create a tangy dressing that complements the salad.
- Pour the lemon vinaigrette over the pasta mixture and toss gently to ensure every bite is coated in that delicious dressing.
- For the best flavor, serve immediately, or let the salad chill in the refrigerator for at least 30 minutes. This allows the flavors to meld together beautifully, creating a more harmonious taste.
Notes or Tips
For an extra layer of flavor, consider adding some toasted walnuts or almonds for crunch. You can also substitute the feta with goat cheese if you prefer a creamier texture. This salad is versatile, so feel free to add other veggies such as bell peppers or cucumbers based on your preference or seasonal availability!
Cooking Techniques
This recipe uses fundamental cooking techniques that are perfect for home cooks of all levels. Cooking the pasta to al dente ensures that it stays firm and doesn’t turn mushy in the salad. The key to a fantastic vinaigrette is emulsifying the oil and vinegar (or lemon juice) together by whisking, creating that luscious texture you want for dressings.
FAQ
Can I make this salad in advance?
Yes! This salad can be prepared a day ahead. Just store it in an airtight container in the refrigerator. The flavors will only get better!
How long does it last in the refrigerator?
This salad is best eaten within 3 days for optimal freshness, though the flavors will hold well for that length of time.
Conclusion
This Feta Cranberry Rigatoni Salad with Lemon Vinaigrette is not only a feast for the eyes with its vibrant colors, but it’s also a burst of flavor that’s sure to please any crowd. Quick to prepare and packed with nutrition, it’s a wonderful addition to your summer meals or any occasion that calls for a refreshing salad. Enjoy every delightful bite!