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Creamy Feta and Cranberry Rigatoni Salad

A vibrant and creamy salad combining rigatoni, feta cheese, and dried cranberries, perfect for summer gatherings and picnics.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Dressing
  • 8 ounces rigatoni Opt for high-quality pasta; recommended Barilla.
  • 1/2 cup dried cranberries Choose unsweetened cranberries for a burst of tartness.
  • 1 cup crumbled feta cheese Crumbled from blocks for freshness.
  • 1/2 cup mayonnaise Use quality mayo like Hellmann’s.
  • 1/4 cup plain Greek yogurt Full-fat yogurt is recommended.
  • 2 tablespoons lemon juice Freshly squeezed lemon juice is best.
  • 1 tablespoon honey Use raw honey for richness.
  • 1 teaspoon lemon zest Enhances flavor.
  • Salt and freshly ground black pepper to taste Freshly ground pepper adds flavor.
  • 2 tablespoons chopped fresh parsley Use flat-leaf parsley for vibrant flavor.

Method
 

Preparation
  1. In a large pot, bring salted water to a boil and cook rigatoni according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process.
  2. In a large mixing bowl, whisk together mayonnaise, Greek yogurt, lemon juice, honey, lemon zest, salt, and freshly ground black pepper until smooth.
  3. Add the cooled rigatoni, dried cranberries, crumbled feta, and chopped parsley to the dressing. Toss gently to coat.
  4. Taste the salad and adjust the seasoning with more salt, pepper, or honey as desired.
  5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Serving
  1. Serve the salad chilled or at room temperature. It pairs well with grilled chicken or roasted veggies.

Notes

The salad gets better as it sits, making it perfect for meal prep or gatherings. Avoid overcooking the pasta for the best texture.