Feta and Cranberry Rigatoni Salad with Lemon Vinaigrette
This Feta and Cranberry Rigatoni Salad with Lemon Vinaigrette showcases a delightful mix of flavors and textures: tender rigatoni, crumbly feta, chewy cranberries, and a bright, zesty vinaigrette that brings it all together.
Equipment
- Large Pot
- Mixing Bowl
- Whisk
- Measuring Cups
- Measuring Spoons
Ingredients
Ingredients
- 250 g Rigatoni pasta cooked until al dente
- 150 g Feta cheese crumbled just before serving
- 100 g Dried cranberries added at the end
- 45 ml Olive oil extra virgin
- 30 ml Fresh lemon juice adjust to taste
- 1 pinch Salt to taste
- 1 pinch Black pepper to taste
Instructions
- Cook the rigatoni in salted boiling water until it’s al dente, about 8–10 minutes. Drain and rinse lightly with cool water to stop the cooking, then let it drain completely.
- In a large bowl, combine the cooled pasta with the crumbled feta and cranberries.
- In another bowl, whisk together the lemon juice, olive oil, salt, and pepper to create the vinaigrette.
- Pour the vinaigrette over the pasta and toss everything gently until every piece gets coated.
- For the best flavor, let the salad rest for 15–20 minutes before serving.
Notes
Tip: Make the vinaigrette ahead and chill it for the best flavor and consistency.