Ingredients
Equipment
Method
Step-by-Step Instructions
- Boil the Pasta: Bring a large pot of water to a vigorous boil, add a pinch of salt, and cook the rigatoni for 10-12 minutes until al dente.
- Drain and Rinse: Drain the pasta in a colander and rinse under cold water to stop the cooking process.
- Combine Pasta and Feta: Transfer the cooled rigatoni to a bowl and crumble feta cheese over it.
- Add the Vegetables: Add finely chopped red onion, dried cranberries, and chopped parsley, then toss gently.
- Whisk the Vinaigrette: In a separate bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper.
- Toss the Salad: Pour the vinaigrette over the pasta mixture and toss gently to coat evenly.
- Taste and Adjust: Taste the salad and adjust seasoning with additional salt and pepper if needed.
- Chill or Serve: Let the salad chill in the refrigerator for about 30 minutes or serve immediately.
Nutrition
Notes
This salad can be stored in the fridge for up to 3 days. For best flavor, keep the dressing separate until ready to serve.