Description
12 oz rigatoni pasta
1 cucumber, diced
½ cup dried cranberries
¼ cup red onion, thinly sliced
½ cup Kalamata olives, pitted and sliced
1 cup feta cheese, crumbled
1 tbsp olive oil
For the Balsamic Glaze:
½ cup balsamic vinegar
2 tbsp honey
Directions:
Cook the rigatoni pasta according to package instructions. Drain and rinse under cold water to cool.
In a large mixing bowl, combine the cooked pasta, cucumber, cranberries, red onion, olives, and crumbled feta.
For the balsamic glaze, combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer for 5-7 minutes until thickened to a syrupy consistency.
Drizzle olive oil over the salad and toss to combine.
Drizzle the balsamic glaze over the salad and toss gently again to coat everything evenly.
Serve chilled or at room temperature. Enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 330 per serving Servings: 4 servings