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Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 lb rigatoni pasta
  • 1 cup feta cheese crumbled
  • 1/2 cup dried cranberries
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup red onion finely diced
  • 1/4 cup fresh parsley chopped
  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • Salt and pepper to taste

Method
 

  1. Cook the rigatoni according to package instructions.
  2. In a large bowl, combine cooked rigatoni, feta, cranberries, cherry tomatoes, red onion, and parsley.
  3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create the vinaigrette.
  4. Pour the vinaigrette over the salad and toss gently to coat evenly.
  5. Season with additional salt and pepper, if necessary.
  6. Serve immediately or chill in the refrigerator for 30 minutes to allow flavors to meld.