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Irresistible Feta Cranberry Rigatoni Salad

feta cranberry rigatoni salad - featured image

A tangy and sweet pasta salad featuring feta cheese, dried cranberries, and rigatoni, perfect for parties and gatherings.

Ingredients

Scale
  • 12 ounces rigatoni pasta, cooked al dente
  • 6 ounces feta cheese, crumbled
  • 1 cup dried cranberries
  • 2 cups baby spinach
  • 1/2 red onion, thinly sliced
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • Salt and pepper to taste
  • Optional: Chopped walnuts or toasted pine nuts for garnish

Instructions

  1. Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process.
  2. Crumble the feta cheese, thinly slice the red onion, and chop the baby spinach if the leaves are large.
  3. In a small bowl, whisk together olive oil, balsamic vinegar, honey, and a pinch of salt and pepper to make the dressing.
  4. In a large mixing bowl, combine the cooked rigatoni, feta cheese, dried cranberries, spinach, and red onion. Pour the dressing over the top and toss gently until everything is evenly coated.
  5. Taste and adjust seasonings by adding more salt, pepper, or balsamic vinegar as needed.
  6. If making ahead, cover the bowl with plastic wrap and refrigerate for 1-2 hours to allow the flavors to meld together.
  7. Transfer to a serving dish and garnish with chopped walnuts or pine nuts if desired.

Notes

[‘Cook the pasta al dente to prevent it from falling apart when tossed.’, ‘Rinse the pasta with cold water to stop the cooking process and prevent clumping.’, ‘Use high-quality feta cheese for maximum creaminess and flavor.’, ‘Taste the dressing and adjust sweetness and acidity to your liking.’, ‘This salad tastes even better when made ahead and chilled for a few hours.’]

Nutrition

Keywords: feta cranberry salad, rigatoni salad, party salad, easy pasta salad, vegetarian salad