Description
This vibrant pasta salad combines the creaminess of feta, the sweetness of cranberries, and the heartiness of rigatoni for a refreshing and flavorful dish—perfect for a light lunch or a side at any gathering.
Ingredients
Scale
- 350 g rigatoni pasta
- 100 g feta cheese, crumbled
- 1/2 cup dried cranberries
- 1/4 cup roasted sunflower seeds (or nuts of choice)
- 1/4 red onion, thinly sliced
- 1 cucumber, diced
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the rigatoni according to package directions until al dente. Drain and let cool.
- Prepare the dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper.
- Assemble the salad: In a large bowl, combine the cooked rigatoni, crumbled feta, cranberries, sliced red onion, diced cucumber, and sunflower seeds.
- Toss with dressing: Pour the dressing over the salad and toss until everything is evenly coated.
- Serve: Garnish with fresh parsley and serve chilled or at room temperature.
Notes
- Add grilled chicken or chickpeas for extra protein.
- If you prefer a creamier dressing, substitute Greek yogurt for some of the olive oil.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 350 kcal
- Fat: 18 g
- Carbohydrates: 40 g
- Fiber: 4g
- Protein: 10g