Description
A delightful pasta salad featuring al dente rigatoni, tangy feta cheese, and sweet dried cranberries, all tossed in a zesty honey-Dijon vinaigrette.
Ingredients
1 lb rigatoni pasta
1 cup dried cranberries
1 cup crumbled feta cheese
1/2 cup chopped fresh parsley
1/4 cup diced red onion
1/2 cup olive oil
1/4 cup red wine vinegar
1 tbsp honey
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper
1/4 cup chopped walnuts (for topping)
1/4 cup chopped fresh basil (for topping)
Instructions
Step 1: Cook the rigatoni pasta according to package instructions until al dente. Drain thoroughly and rinse with cold water to stop the cooking process and prevent sticking. Set aside in a large bowl.
Step 2: To the bowl with the cooked rigatoni, add the dried cranberries, crumbled feta cheese, chopped fresh parsley, and diced red onion.
Step 3: In a small separate bowl, whisk together the olive oil, red wine vinegar, honey, Dijon mustard, salt, and black pepper until the dressing is smooth and well combined.
Step 4: Pour the prepared dressing over the pasta and salad ingredients. Toss gently but thoroughly until all components are evenly coated.
Step 5: Just before serving, sprinkle the chopped walnuts and fresh basil over the salad. For an extra touch, garnish with fresh parsley leaves or lemon wedges if desired. Serve chilled and enjoy the refreshing flavors!
Notes
For best results, allow the salad to chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld. If making ahead for more than a few hours, you may want to add the walnuts and fresh basil just before serving to maintain their crunch and freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook (Assembly)
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 380 kcal
- Sugar: 14g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 25mg
