Description
12 oz rigatoni pasta
1 cup crumbled feta cheese
1/2 cup dried cranberries
1/4 cup chopped cucumber
1/4 cup red onion, thinly sliced
1/4 cup chopped fresh parsley
1/4 cup olive oil
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions:
Cook the rigatoni pasta according to package instructions. Drain and rinse with cold water to cool.
In a large bowl, combine the cooled pasta, crumbled feta cheese, dried cranberries, cucumber, red onion, and parsley.
In a separate small bowl, whisk together the olive oil, orange juice, lemon juice, honey, salt, and black pepper until well combined.
Pour the citrus dressing over the pasta mixture and toss gently to coat evenly.
Serve chilled or at room temperature.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Kcal: 350 kcal per serving
Servings: 4
Step-by-Step Guide
1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the 12 oz of rigatoni and cook according to package directions until al dente. Once cooked, drain the pasta in a colander and rinse immediately with cold water to stop the cooking process and cool it down completely.
2. Prepare the Salad Base: While the pasta cooks, prepare your vegetables and cheese. Thinly slice 1/4 cup of red onion, chop 1/4 cup of cucumber and 1/4 cup of fresh parsley. Crumble 1 cup of feta cheese. Add the cooled pasta to a large mixing bowl along with the feta, 1/2 cup of dried cranberries, and the prepared cucumber, red onion, and parsley.
3. Make the Citrus Dressing: In a small bowl or jar, combine 1/4 cup of olive oil, 2 tablespoons of fresh orange juice, 1 tablespoon of fresh lemon juice, 1 teaspoon of honey, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk or shake vigorously until the honey is fully dissolved and the dressing is emulsified.
4. Combine and Toss: Pour the dressing over the pasta salad mixture. Using a large spoon or spatula, gently toss everything together until the pasta, cheese, and vegetables are evenly coated with the dressing.
5. Chill and Serve: For best flavor, cover the bowl and let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld. Toss once more just before serving.
Serving Suggestions
This vibrant pasta salad is incredibly versatile. Serve it as a standout side dish at summer barbecues, potlucks, or picnics. For a light main course, pair it with grilled chicken, shrimp, or flaked salmon. To add more greens, serve it on a bed of fresh arugula or spinach. Garnish with extra parsley or a sprinkle of toasted pine nuts or walnuts for added crunch.
How-to Summary
Cook and cool rigatoni pasta. Combine it in a bowl with crumbled feta, dried cranberries, cucumber, red onion, and parsley. Whisk together olive oil, orange juice, lemon juice, honey, salt, and pepper to create a tangy-sweet dressing. Toss the dressing with the pasta mixture until everything is well coated. Chill before serving for optimal flavor.
Frequently Asked Questions
Can I make this pasta salad ahead of time? Yes, it’s an excellent make-ahead dish. Prepare it up to 24 hours in advance and store it covered in the refrigerator. The flavors will intensify. Give it a good stir and add a small drizzle of olive oil before serving if it seems dry.
What can I use instead of feta cheese? Goat cheese (chèvre) crumbles are a great substitute for a similar tangy profile. For a milder flavor, try fresh mozzarella pearls or even ricotta salata.
How can I make this recipe vegetarian? This recipe is already vegetarian as written. Ensure your feta cheese is made with vegetarian rennet if you follow a strict vegetarian diet.
My salad seems dry after chilling. What happened? Pasta absorbs liquid as it sits. Simply whisk together a little extra olive oil and a splash of orange or lemon juice and gently fold it into the salad just before serving to refresh it.
Can I use a different type of pasta? Absolutely. Other short, sturdy pasta shapes like penne, fusilli, or farfalle (bow-tie) work perfectly. Avoid long, thin pasta like spaghetti.
Common Mistakes to Avoid
Avoid overcooking the pasta, as it will become mushy when mixed with the dressing. Always rinse it with cold water to cool it quickly. Do not skip the chilling time; serving it immediately means the flavors won’t have time to develop. Be cautious with the salt initially, as feta cheese is already quite salty. Taste after mixing before adding more. Finally, don’t dress the salad while the pasta is still warm, as it can cause the feta to melt and the vegetables to wilt.
Conclusion
This Rigatoni Pasta Salad with Feta and Cranberries is a perfect harmony of savory, sweet, and tangy flavors, all brought together with a bright citrus dressing. It’s quick to prepare, visually appealing, and reliably delicious for any occasion. By following the detailed steps and tips provided, you can avoid common pitfalls and create a crowd-pleasing dish that is both refreshing and satisfying. Enjoy this simple yet elegant salad as a testament to how a few quality ingredients can create something truly special.
