Creamy Feta and Cranberry Rigatoni Salad
This creamy feta and cranberry rigatoni salad is a delightful blend of textures and flavors, combining tender pasta with salty feta, sweet cranberries, and crunchy walnuts, all tossed in a zesty, creamy dressing.
Equipment
- large pot
- colander
- large bowl
- whisk
- chopping board
Ingredients
For the Salad
- 250 g rigatoni pasta
- 150 g feta cheese crumbled
- 70 g dried cranberries
- 50 g walnuts chopped
- 0.5 red onion finely diced
- 2 tbsp fresh parsley chopped
For the Dressing
- 120 ml Greek yogurt
- 60 ml mayonnaise
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- salt and pepper to taste
Instructions
Preparation
- Cook the rigatoni pasta according to package directions until al dente, then drain and rinse with cold water to stop the cooking process; set aside.
- In a large bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, and Dijon mustard, then season with salt and pepper to taste.
- Add the cooked and cooled rigatoni, crumbled feta, dried cranberries, chopped walnuts, and diced red onion to the bowl with the dressing.
- Gently toss all the ingredients until everything is well combined and coated with the dressing, then stir in the fresh parsley before serving or refrigerating.
Notes
For extra flavor, toast the walnuts lightly before chopping. You can also add grilled chicken for a more substantial meal.