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Zesty Feta Rigatoni Salad with Lemon Vinaigrette

Feta Rigatoni Salad - featured image
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A refreshing pasta salad combining tangy feta, sweet dried cranberries, and a bright lemon vinaigrette with al dente rigatoni pasta. Perfect for potlucks, picnics, or a light weekday lunch.

Ingredients

Scale
  • 12 ounces rigatoni pasta, cooked al dente
  • 1 cup feta cheese, crumbled
  • 1/2 cup dried cranberries
  • 2 cups fresh spinach, chopped
  • 1/2 red onion, thinly sliced
  • 1/4 cup lemon juice, freshly squeezed
  • 1/3 cup olive oil, extra virgin
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • Salt and pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process.
  2. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, and a pinch of salt and pepper. Taste and adjust seasoning if needed. Set aside.
  3. Thinly slice the red onion and roughly chop the spinach. If you’re adding fresh herbs, chop those as well.
  4. In a large mixing bowl, add the cooked rigatoni, spinach, red onion, cranberries, and feta cheese.
  5. Pour the lemon vinaigrette over the pasta salad and toss gently to combine. Make sure everything is evenly coated.
  6. Let the salad sit for 10-15 minutes before serving to allow the dressing to soak into the pasta.

Notes

For best flavor, let the salad sit for 10-15 minutes before serving. Customize with optional add-ins like grilled chicken, cherry tomatoes, or fresh herbs.

Nutrition

Keywords: pasta salad, feta cheese, lemon vinaigrette, rigatoni, summer recipe, potluck dish

Find it online: https://blairrecipes.com/zesty-feta-rigatoni-salad-with-lemon-vinaigrette-recipe/