Ultimate Feta Rigatoni Vinaigrette Fresh Creamy and Savory
Author:admin
Total Time:27 minutes
Yield:6 servings 1x
Description
Feta Rigatoni Vinaig salad features lemon zest creamy savory bite quick refreshing dish with vibrant textures tangy finish for sunny meals
Ingredients
Scale
12 oz rigatoni pasta, cooked until al dente
1 cup feta cheese, crumbled
1/2 cup dried cranberries
2 cups fresh greens (baby spinach and/or arugula)
1/2 cup toasted almonds, sliced
1/4 cup chopped fresh parsley
Zest of 1 large lemon
1 large lemon, juiced
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
1 clove garlic, minced
Salt, to taste
Freshly ground black pepper, to taste
Optional protein: grilled chicken or chickpeas
Instructions
Cook rigatoni in salted boiling water until just al dente (about 9–11 minutes). Drain and rinse with cold water if you’re preparing a cold salad, or drain and let stand for a few minutes if you’re aiming for a warm-touched finish.
Whisk together lemon juice, lemon zest, Dijon mustard, honey, and minced garlic in a small bowl. Slowly drizzle in the olive oil while whisking to emulsify. Season with salt and pepper to taste.
Toast the almonds in a dry skillet over medium heat for 3–5 minutes, stirring often until they’re golden and fragrant. Let cool, then coarsely chop.
In a large bowl, toss the warm (or cooled) pasta with the lemon vinaigrette, allowing the noodle surface to soak up the bright flavor. Add cranberries, greens, feta, parsley, and half the toasted almonds; toss gently to coat.
Season to taste with a pinch more salt, pepper, and a light drizzle of olive oil if the mixture looks dry. Add more lemon juice if you like extra brightness.
Serve immediately for the freshest texture, or refrigerate for 15–20 minutes to enhance the melding of flavors. The salad can be served cold or at room temperature, depending on your preference.
Notes
Bright, crowd-pleasing pasta salad featuring tangy feta, tart dried cranberries, fresh greens, toasted almonds, and a sunlit lemon vinaigrette—a flexible dish that shines at picnics, potlucks, and weeknight meals.
