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Creamy Feta and Cranberry Rigatoni Salad

A delightful medley of creamy feta and sweet cranberries coated in a zesty lemon dressing, perfect for summer gatherings and potlucks.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 8 ounces rigatoni Opt for a high-quality pasta that holds up during cooking.
  • 1/2 cup dried cranberries Can substitute with dried cherries or raisins.
  • 1 cup crumbled feta cheese Use a good quality feta, preferably from sheep’s milk.
  • 1/2 cup mayonnaise Can swap with vegan mayo or Greek yogurt for a lighter version.
  • 1/4 cup plain Greek yogurt Adds tang and balances out the richness of mayo.
  • 2 tablespoons lemon juice Freshly squeezed works best.
  • 1 tablespoon honey Feel free to use agave for a vegan option.
  • 1 teaspoon lemon zest Enhances the lemon flavor.
  • to taste salt and freshly ground black pepper Essential for seasoning.
  • 2 tablespoons chopped fresh parsley For a pop of color and freshness.

Method
 

Preparation
  1. Bring a large pot of salted water to a boil, add the rigatoni, and cook according to package instructions until al dente, about 10-12 minutes. Drain and rinse under cold water to stop the cooking process.
  2. In a mixing bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, honey, lemon zest, salt, and pepper until creamy.
  3. Add the cooled rigatoni, dried cranberries, crumbled feta cheese, and chopped parsley to the dressing. Gently toss until evenly coated.
  4. Taste and adjust the seasoning with extra salt, pepper, or honey as desired.
  5. Cover and chill in the refrigerator for at least 30 minutes before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Perfect for meal prep and can be made a day in advance.