Creamy Feta and Cranberry Rigatoni Salad
A delightful salad with tender rigatoni in a creamy feta and yogurt dressing, flecked with tart dried cranberries and fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Chilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces rigatoni
- 1/2 cup dried cranberries
- 1 cup crumbled feta cheese
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 teaspoon lemon zest
- Salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the rigatoni by bringing a pot of salted water to a boil and cooking according to package instructions until al dente. Drain and rinse under cold water.
- Whisk together the mayonnaise, Greek yogurt, lemon juice, honey, lemon zest, salt, and pepper in a large bowl.
- Combine the cooled rigatoni with the dressing, then fold in the dried cranberries, crumbled feta cheese, and chopped parsley.
- Taste and adjust seasonings with more salt, pepper, or honey if desired.
- Chill the salad in the refrigerator for at least 30 minutes to let the flavors meld.
- Serve and enjoy your Creamy Feta and Cranberry Rigatoni Salad cold or at room temperature.
Notes
For a lighter version, substitute the mayonnaise with avocado or vegan mayo. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 305
- Sugar: 8g
- Sodium: 670mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 30mg