Ingredients:
For the Salad:
1 pound rigatoni pasta
1 cup crumbled feta cheese
1/2 cup dried cranberries (craisins)
1/2 cup chopped walnuts or pecans (toasted for better flavor)
1/4 cup chopped fresh parsley or chives (or a mix)
Optional: 1/4 cup red onion, thinly sliced
For the Lemon Vinaigrette:
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon honey or maple syrup (to balance the tartness)
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions:
Cook the pasta: Cook the rigatoni according to package directions until al dente. Drain and rinse with cold water to stop the cooking process and prevent sticking.
Toast the nuts (optional but recommended): While the pasta is cooking, lightly toast the walnuts or pecans in a dry skillet over medium heat for a few minutes until fragrant. Be careful not to burn them. Let them cool slightly and then chop them if needed.
Make the vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey or maple syrup, minced garlic, salt, and pepper.
Assemble the salad: In a large bowl, combine the cooked pasta, crumbled feta cheese, dried cranberries, toasted nuts, and chopped herbs. Add the sliced red onion, if using.
Dress the salad: Pour the lemon vinaigrette over the salad and toss gently to coat all the ingredients.
Chill and serve: For the best flavor, cover and refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
Tips and Variations:
Other additions: Add diced cucumber, bell pepper, or halved cherry tomatoes for extra color and flavor.
Cheese variations: Swap feta for goat cheese or crumbled mozzarella if preferred.
Dressing variations: Adjust the sweetness and tanginess of the dressing to your taste—add more honey or maple syrup for sweetness or extra lemon juice for tanginess.
Make it ahead: This salad can be made ahead of time. The flavors will improve as it sits. Just add the dressing shortly before serving to prevent the pasta from absorbing too much of it.
Serving suggestions: This salad is perfect for a light lunch, a side dish at a barbecue, or a potluck.
Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Servings: 6-8