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
Step-by-Step Guide
1. Begin by cooking the rigatoni. Bring a large pot of salted water to a boil. Add the 12 oz of rigatoni and cook according to the package directions for al dente, typically 10-12 minutes.
2. While the pasta cooks, prepare your vegetables and toppings. Dice one cucumber, thinly slice a quarter cup of red onion, and slice half a cup of pitted Kalamata olives.
3. For the glaze, combine ½ cup balsamic vinegar and 2 tbsp honey in a small saucepan. Bring to a simmer over medium heat, stirring occasionally. Let it simmer for 5-7 minutes until it reduces by about half and coats the back of a spoon. Remove from heat and let it cool slightly; it will thicken more as it cools.
4. Once the pasta is done, drain it in a colander and rinse immediately under cold running water. This stops the cooking process and cools the pasta for the salad.
5. In a large serving bowl, combine the cooled rigatoni, diced cucumber, ½ cup dried cranberries, sliced red onion, sliced olives, and 1 cup of crumbled feta cheese.
6. Drizzle 1 tbsp of olive oil over the salad and toss thoroughly to combine and lightly coat all ingredients.
7. Finally, drizzle the slightly cooled balsamic glaze over the salad. Toss gently one more time to create an even, glossy coating.
Serving Suggestions
This pasta salad is incredibly versatile. For a light lunch, serve it on a bed of fresh arugula or spinach. It makes a perfect side dish for summer barbecues—pair it with grilled chicken, lamb kebabs, or burgers. For an elegant touch, serve it in individual cups or small bowls as a starter. Garnish with extra crumbled feta, a crack of black pepper, or fresh herbs like chopped mint or basil just before serving.
How-to Summary
Cook and cool rigatoni. Whisk together a simple balsamic and honey glaze on the stovetop until syrupy. Combine pasta with cucumber, cranberries, red onion, olives, and feta in a large bowl. Toss with olive oil, then with the cooled glaze. Chill and serve.
Frequently Asked Questions
Can I make this salad ahead of time?
Absolutely. You can assemble the salad (without the glaze) up to a day in advance. Store it covered in the refrigerator. Add the balsamic glaze and final toss just before serving to prevent the pasta from absorbing all the liquid and becoming soggy.
What can I use instead of rigatoni?
Any short, sturdy pasta works well. Penne, farfalle (bow-tie), or fusilli are excellent substitutes that will hold up to the chunky ingredients and dressing.
Is there a substitute for the honey in the glaze?
Yes, you can use maple syrup or agave nectar for a similar sweetening effect. The goal is to balance the acidity of the balsamic vinegar.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often meld and intensify, making it just as delicious the next day.
Can I add protein to make it a main course?
Definitely. Grilled and sliced chicken breast, chickpeas, canned tuna, or chopped walnuts would add great texture and protein to turn this into a hearty meal.
Common Mistakes to Avoid
Avoid overcooking the pasta; aim for al dente so it retains structure in the salad. Do not skip rinsing the pasta under cold water—this is crucial to stop cooking and cool it quickly. When making the glaze, watch it carefully in the final minutes; it can go from perfectly syrupy to burnt and sticky very fast. Finally, do not add the glaze while it is piping hot, as it can wilt the fresh vegetables and melt the feta cheese.
Conclusion
This Rigatoni Pasta Salad with a sweet balsamic glaze is a crowd-pleasing dish that masterfully balances savory, sweet, and tangy flavors. Its simplicity belies its impressive taste, making it suitable for both quick weeknight dinners and special gatherings. By following the detailed steps and tips provided, you can avoid common pitfalls and create a perfect, refreshing salad every time. Enjoy the delicious results of this straightforward yet sophisticated recipe.
