Creamy Feta and Cranberry Rigatoni Salad Tossed in Zesty Lemon Vinaigrette
Festive Creamy Feta and Cranberry Rigatoni Salad tossed in zesty lemon vinaigrette. Tangy feta, sweet dried cranberries, toasted pecans, and fresh herbs make this the perfect holiday pasta salad.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 45 mins (+ chilling)
- Yield: 8 servings 1x
- Category: Salad, Side Dish
- Method: Stovetop
- Cuisine: Mediterranean, Holiday
- Diet: Vegetarian
Ingredients
Scale
- 12 oz rigatoni pasta
- 8 oz feta cheese, crumbled
- 1 cup dried cranberries
- 1 cup toasted pecans, chopped
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- Zesty lemon vinaigrette:
- 1/3 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 2 tablespoons honey
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- 1. Cook rigatoni according to package directions. Drain and rinse under cold water.
- 2. In a large bowl, whisk together olive oil, lemon juice, honey, garlic, Dijon mustard, oregano, salt, and pepper.
- 3. Add cooled pasta, crumbled feta, dried cranberries, toasted pecans, red onion, basil, and parsley to the bowl.
- 4. Toss gently until pasta is well coated with vinaigrette and ingredients are evenly distributed.
- 5. Chill for 30 minutes before serving to let flavors meld. Toss again before serving.
Notes
- Toast pecans in 350°F oven for 8 minutes for extra flavor.
- Substitute farfalle or penne for rigatoni.
- Make ahead up to 24 hours.
- Perfect holiday side or potluck star.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 15g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 20mg
Keywords: feta cranberry pasta salad, lemon rigatoni salad, holiday pasta salad, feta pasta salad