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ssed in Zesty Lemon Vinaigrette Dressing Recipe

ssed in Zesty Lemon Vinaigrette Dressing Recipe
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★★★★★

5 from 10 reviews

A vibrant and refreshing Creamy Feta and Cranberry Rigatoni Salad tossed in a zesty lemon vinaigrette dressing. This colorful pasta salad combines tangy feta, sweet dried cranberries, crisp cucumber, juicy cherry tomatoes, and fresh parsley with a light, citrusy dressing for a perfect balance of flavors and textures. Ideal for quick lunches, picnics, or as a delightful side dish.

Ingredients

Scale

For the Pasta

  • 8 oz (225 g) rigatoni pasta

For the Salad

  • ¾ cup feta cheese, crumbled
  • ½ cup dried cranberries
  • 1 cup cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 2 tbsp fresh parsley, chopped

For the Lemon Vinaigrette

  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp honey
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions

  1. Cook Pasta: Bring a large pot of salted water to a boil. Add rigatoni pasta and cook according to the package instructions, usually about 10-12 minutes until al dente. Drain and rinse lightly with cold water to stop cooking. Set aside to cool slightly.
  2. Combine Salad Ingredients: In a large mixing bowl, add the cooked rigatoni, crumbled feta cheese, dried cranberries, diced cucumber, halved cherry tomatoes, and chopped fresh parsley. Gently toss to combine all the salad ingredients evenly.
  3. Prepare Lemon Vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper until emulsified and smooth. This vinaigrette provides a tangy and slightly sweet dressing that complements the salad perfectly.
  4. Toss Salad with Dressing: Pour the lemon vinaigrette over the pasta salad. Toss gently but thoroughly to make sure every bite is coated with the flavorful dressing.
  5. Serve or Chill: Serve immediately for fresh, vibrant flavor or refrigerate for 20–30 minutes to allow the flavors to meld and develop further. This salad can be enjoyed chilled or at room temperature.

Notes

  • You can substitute rigatoni with penne or fusilli if preferred.
  • For a vegan version, replace feta cheese with a plant-based cheese alternative and omit honey or use agave nectar.
  • Make sure to not overcook the pasta to keep a nice firm bite and avoid mushiness.
  • The salad can be made a few hours ahead and refrigerated, but add the vinaigrette just before serving for best texture.
  • Adjust salt and pepper to taste depending on the saltiness of the feta cheese.

Nutrition

Keywords: rigatoni salad, feta cheese salad, cranberry pasta salad, lemon vinaigrette, Mediterranean salad, vegetarian pasta salad, cold pasta salad

Find it online: https://maicook.com/ssed-in-zesty-lemon-vinaigrette-dressing-recipe/