Description
12 oz rigatoni pasta, cooked and drained
½ cup crumbled feta cheese
⅓ cup dried cranberries
½ cup cucumber, diced
¼ cup red onion, finely diced
½ cup Kalamata olives, pitted and sliced
¼ cup fresh parsley, chopped
For the Lemon Vinaigrette:
3 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp honey or maple syrup
1 tsp Dijon mustard
¼ tsp garlic powder
Salt and black pepper, to taste
Directions:
In a large bowl, combine the cooked and drained rigatoni pasta with feta cheese, dried cranberries, cucumber, red onion, olives, and parsley.
In a small bowl or jar, whisk together the olive oil, lemon juice, honey, Dijon mustard, garlic powder, salt, and black pepper.
Pour the lemon vinaigrette over the pasta mixture and toss to coat evenly.
Chill in the refrigerator for 30 minutes before serving to allow the flavors to meld.
Serve cold and enjoy!
Prep Time: 15 minutes Cooking Time: 10 minutes Total Time: 25 minutes Kcal: 320 per serving Servings: 4 servings
Step-by-Step Guide
1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Drain and rinse briefly under cool water to stop the cooking process.
2. Prepare the Vinaigrette: While the pasta cooks, combine the olive oil, fresh lemon juice, honey, Dijon mustard, garlic powder, salt, and black pepper in a small jar with a lid. Seal and shake vigorously until the mixture is fully emulsified.
3. Chop the Vegetables: Finely dice the red onion and cucumber. Slice the pitted Kalamata olives and chop the fresh parsley.
4. Combine the Salad: In your large serving bowl, add the cooled pasta, crumbled feta, dried cranberries, cucumber, red onion, olives, and parsley.
5. Toss and Marinate: Pour the prepared lemon vinaigrette over the pasta mixture. Using salad tongs or two large spoons, toss everything together until evenly coated. Cover and refrigerate for at least 30 minutes before serving.
Serving Suggestions
This vibrant pasta salad is incredibly versatile. Serve it as a hearty main dish for a light lunch, or as a standout side at your next barbecue or potluck. For a complete meal, pair it with simply grilled chicken, fish, or lemon-herb marinated tofu. Garnish with extra fresh parsley or a sprinkle of lemon zest for a beautiful presentation.
How-to Summary
Cook and cool rigatoni pasta. Whisk together a simple lemon vinaigrette. Combine pasta with feta, cranberries, cucumber, red onion, olives, and parsley. Toss with the dressing and chill for 30 minutes to allow flavors to blend. Serve cold.
Frequently Asked Questions
Can I make this pasta salad ahead of time?
Absolutely. This salad is perfect for making ahead. Prepare it up to 24 hours in advance; the flavors improve as they meld. Store it covered in the refrigerator.
What can I use instead of rigatoni?
Any short, sturdy pasta works well, such as penne, fusilli, or farfalle. The ridges and tubes help hold the dressing and ingredients.
How can I make this recipe vegan?
Use maple syrup instead of honey and substitute the feta cheese with a vegan feta alternative or creamy chickpeas.
My salad seems dry after chilling. What should I do?
Pasta absorbs dressing. Before serving, give it a good stir and add a small drizzle of olive oil and a squeeze of fresh lemon juice to refresh it.
Can I add other vegetables?
Yes! Bell peppers, cherry tomatoes, or spinach are excellent additions. For best texture, add very delicate greens just before serving.
Common Mistakes to Avoid
- Overcooking the Pasta: Mushy pasta will ruin the salad’s texture. Cook only to al dente and rinse with cool water.
- Skipping the Chill Time: The 30-minute rest is crucial for the flavors to develop. Serving immediately will result in a bland salad.
- Using Pre-Crumbled Feta: For the best flavor and creaminess, buy a block of feta and crumble it yourself.
- Not Tossing Thoroughly: Ensure every piece of pasta gets coated with the vinaigrette for consistent flavor in every bite.
Conclusion
This Rigatoni Pasta Salad with Lemon Vinaigrette is a guaranteed crowd-pleaser that masterfully balances tangy, salty, and sweet flavors. Its simple preparation and make-ahead convenience make it an ideal choice for busy weeknights or festive gatherings. By following this enhanced guide and avoiding common pitfalls, you’ll create a delicious, refreshing dish that is as satisfying as it is colorful.
