Fresh Feta Cranberry Rigatoni Salad with Lemon Vinaigrette
Total Time:25 minutes
Ingredients
16 ounces rigatoni pasta
1 cup dried cranberries
1 cup crumbled feta cheese
1/2 cup chopped fresh flat-leaf parsley
1/4 cup toasted pine nuts or chopped walnuts
1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice
1 tablespoon honey
1 clove garlic, finely minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup sliced green onions
Instructions
Bring a large pot of salted water to a boil over high heat. Add the rigatoni and cook according to the package instructions until it reaches an al dente texture. Drain the pasta in a colander and rinse it briefly under cool water to stop the cooking process and remove excess starch.
In a small glass jar or a medium mixing bowl, combine the extra virgin olive oil, fresh lemon juice, honey, minced garlic, salt, and black pepper. Whisk the ingredients vigorously or shake the jar until the dressing is well emulsified and the honey is completely incorporated.
Place the pine nuts or walnuts in a small dry skillet over medium heat. Stir them constantly for about 3 to 5 minutes until they become fragrant and lightly golden brown. Remove them from the heat immediately and transfer them to a small plate to prevent them from burning.
In a large serving bowl, combine the cooled rigatoni, dried cranberries, crumbled feta cheese, chopped parsley, and sliced green onions. Pour the lemon vinaigrette over the top of the mixture.
Gently toss all the ingredients together until the pasta is thoroughly coated in the dressing and the feta and cranberries are evenly distributed. Sprinkle the toasted nuts over the top just before serving to ensure they stay crunchy.
