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Creamy Feta and Cranberry Rigatoni Salad

A deliciously creamy pasta salad featuring rigatoni, tangy feta cheese, and sweet cranberries, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Pasta and Mix-ins
  • 8 ounces rigatoni Cook according to package instructions.
  • 1/2 cup dried cranberries
  • 1 cup crumbled feta cheese
  • 2 tablespoons chopped fresh parsley For garnish.
Dressing
  • 1/2 cup mayonnaise Can substitute with Greek yogurt for a lighter version.
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons lemon juice Adjust to taste.
  • 1 tablespoon honey Start with less if you prefer it less sweet.
  • 1 teaspoon lemon zest
  • Salt To taste.
  • Freshly ground black pepper To taste.

Method
 

Preparation
  1. Cook rigatoni according to package instructions in salted water until al dente, then drain and rinse under cold water.
  2. In a large bowl, whisk together mayonnaise, Greek yogurt, lemon juice, honey, lemon zest, salt, and pepper.
  3. Add the cooled rigatoni, dried cranberries, crumbled feta, and chopped parsley to the bowl and toss until everything is evenly coated.
  4. Taste and adjust seasoning with additional salt, pepper, or honey as desired.
  5. Cover and chill in the refrigerator for at least 30 minutes to allow flavors to meld.
  6. Serve the salad cold or at room temperature.

Notes

Store in an airtight container in the fridge for about 3–4 days. Can be made a day in advance for better flavor. Consider adding spinach or roasted vegetables for variation.