Description
A refreshing and vibrant salad featuring rigatoni pasta, creamy feta cheese, and sweet-tart cranberries, all tossed in a bright lemon vinaigrette.
Ingredients
Scale
- 8 oz Rigatoni pasta
- 1 cup Feta cheese (crumbled)
- 1/2 cup Dried cranberries
- 1 Fresh lemon (juice & zest)
- 3 tbsp Olive oil
- 1 tbsp Dijon mustard
- 1 tbsp Honey or maple syrup
- 2 cloves Garlic (minced)
- 1 Zucchini, sliced
- 1/4 cup Fresh parsley or basil
- 1/2 cup Toasted nuts (walnuts or pecans)
- Salt & black pepper to taste
Instructions
- Cook rigatoni in salted water until al dente; drain and cool slightly.
- Whisk together lemon juice, zest, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper.
- Toss the warm pasta gently with the lemon vinaigrette to absorb the flavor.
- Add sliced zucchini, dried cranberries, and toasted nuts; mix lightly.
- Fold in crumbled feta carefully to keep chunks intact.
- Finish with fresh herbs and extra lemon zest if desired.
Notes
- For a vegan option, substitute feta with a plant-based cheese.
- Feel free to add other vegetables like bell peppers or spinach.
- This salad can be served warm or chilled.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No oven required
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg