Description
8 oz rigatoni pasta
½ cup dried cranberries
⅓ cup Kalamata olives, pitted and sliced
½ cup crumbled feta cheese
¼ cup red onion, finely diced
¼ cup fresh parsley, chopped
2 tbsp fresh basil, chopped
¼ cup toasted pine nuts or walnuts (optional)
For the Dressing:
3 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tsp honey or maple syrup
½ tsp Dijon mustard
¼ tsp garlic powder
½ tsp dried oregano
Salt and black pepper, to taste
Directions:
Cook the rigatoni pasta according to package instructions until al dente. Drain, rinse with cold water, and let cool.
In a large bowl, combine the cooled rigatoni, dried cranberries, Kalamata olives, feta cheese, red onion, parsley, basil, and toasted nuts (if using).
In a small jar or bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, garlic powder, oregano, salt, and black pepper until well combined.
Pour the dressing over the pasta salad and toss gently to coat.
Let the salad sit for at least 10-15 minutes to allow the flavors to meld. Serve chilled or at room temperature. Enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 320 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, bring a large pot of salted water to a rolling boil. Add the rigatoni and cook for the time specified on the package for ‘al dente’ texture. Once cooked, drain the pasta in a colander and immediately rinse it thoroughly with cold water to stop the cooking process. This ensures your salad isn’t mushy. While the pasta cools, prepare your ingredients: finely dice the red onion, chop the parsley and basil, slice the olives, and crumble the feta. If using nuts, toast them lightly in a dry pan until fragrant. Combine all these components in your large mixing bowl.
For the dressing, add all ingredients to a jar with a tight-fitting lid. Shake vigorously for 30 seconds until the mixture is fully emulsified. Alternatively, whisk in a small bowl. Pour the dressing over the pasta mixture. Using a large spoon or spatula, gently fold and toss the salad until every piece is evenly coated. Avoid aggressive stirring which can break the pasta.
Serving Suggestions
This versatile pasta salad shines as the centerpiece of a casual lunch or as a vibrant side dish. For a light meal, serve it over a bed of fresh arugula or spinach. It pairs wonderfully with grilled proteins like lemon-herb chicken, shrimp, or simple grilled halloumi cheese. To make it a complete picnic or potluck offering, pack it alongside crusty bread, cured meats like prosciutto, and fresh fruit. For a creamier variation, add a dollop of Greek yogurt or a sprinkle of extra feta just before serving.
How-to Summary
In brief: Cook and cool rigatoni. Combine with cranberries, olives, feta, onion, herbs, and optional nuts. Shake olive oil, lemon juice, honey, mustard, garlic powder, oregano, salt, and pepper in a jar for the dressing. Toss dressing with pasta mixture. Let flavors meld for 10-15 minutes before serving.
Frequently Asked Questions
Can I make this pasta salad ahead of time?
Absolutely. You can prepare it up to 24 hours in advance. Store it covered in the refrigerator. Add the nuts just before serving to keep them crunchy.
What are good substitutes for feta cheese?
Goat cheese crumbles, cubed fresh mozzarella (bocconcini), or a firm ricotta salata would all be excellent alternatives.
How can I make this recipe vegan?
Omit the feta cheese or use a vegan alternative. Ensure the honey in the dressing is replaced with maple syrup.
My salad seems dry after refrigeration. What should I do?
Pasta absorbs dressing over time. Simply drizzle a little extra olive oil and a squeeze of fresh lemon juice, then toss to refresh before serving.
Can I use a different type of pasta?
Yes. Other short, sturdy shapes like penne, farfalle (bow-tie), or fusilli work perfectly and hold the dressing well.
Common Mistakes to Avoid
Avoid overcooking the pasta; ‘al dente’ is crucial as it holds up better when mixed and dressed. Do not skip rinsing the pasta with cold water—this step is essential to cool it quickly and prevent clumping. Ensure your dressing is properly emulsified by shaking or whisking it thoroughly; a separated dressing won’t coat evenly. Finally, do not add the dressing to hot pasta, as it will absorb it all immediately and become soggy.
Conclusion
This Rigatoni Pasta Salad with its sweet cranberries, salty feta, and briny olives offers a perfect balance of flavors and textures. It’s a reliably delicious, make-ahead dish that requires minimal effort for maximum payoff. By following the step-by-step guide and tips provided, you can easily master this recipe and adapt it to your taste. It’s sure to become a go-to for easy dinners, packed lunches, and social gatherings.
