Creamy Feta & Cranberry Rigatoni Salad
A quick and comforting rigatoni salad combining creamy feta and sweet-tart cranberries, perfect for weeknight dinners or potlucks.
Ingredients
Pasta and Dressing
- 8 ounces rigatoni Use a sturdy brand with ridges.
- 1/2 cup mayonnaise Full-fat is preferred for better texture.
- 1/4 cup plain Greek yogurt Can use more for a lighter dressing.
- 2 tablespoons lemon juice About half a lemon.
- 1 tablespoon honey Adjust for sweetness as needed.
- 1 teaspoon lemon zest Adds brightness.
- Salt to taste Salt Important for seasoning.
- Freshly ground black pepper to taste Black pepper Adds flavor.
Salad Components
- 1/2 cup dried cranberries Can soak in warm water to reduce sweetness.
- 1 cup crumbled feta cheese Hand-crumbled is preferred for texture.
- 2 tablespoons chopped fresh parsley Can substitute with dill or basil.
Instructions
Preparation
- Fill a large pot with water, salt generously, and bring to a rolling boil.
- Add rigatoni and cook according to package instructions until al dente.
- Drain and rinse pasta under cold water to stop cooking.
Dressing
- In a medium bowl, whisk together mayonnaise, Greek yogurt, lemon juice, honey, lemon zest, salt, and pepper until silky.
Assembly
- In a large mixing bowl, add the cooled rigatoni and pour the dressing over.
- Toss gently to coat, then add cranberries, feta, and parsley.
- Taste and adjust seasoning with more salt, pepper, or honey.
Chill and Serve
- Cover and chill in the refrigerator for at least 30 minutes.
- Serve cold or at room temperature, garnishing with more feta and cranberries if desired.
Notes
Rinse pasta to avoid gluey texture. Adjust flavors as per preference. Avoid overdoing cranberries for balance.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 8gFat: 15gSaturated Fat: 3gSodium: 450mgFiber: 2gSugar: 7g
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