Print

Gluten-Free Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

Gluten-Free Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A refreshing and light pasta salad featuring gluten-free rigatoni, feta cheese, and cranberries, dressed with a zesty lemon vinaigrette.

Ingredients

Scale
  • 8 oz gluten-free rigatoni
  • 1 cup feta cheese, crumbled
  • 1/2 cup dried cranberries
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Cook the gluten-free rigatoni according to package instructions. Drain and let cool.
  2. In a large bowl, combine the cooled rigatoni, feta cheese, cranberries, red onion, and parsley.
  3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
  4. Pour the dressing over the pasta salad and toss to combine.
  5. Chill in the refrigerator for at least 30 minutes before serving.

Discover my list of kitchen tools I always use.

Notes

  • Feel free to add other vegetables like bell peppers or cucumbers for extra crunch.
  • This salad can be made a day in advance for easy meal prep.
  • Adjust the amount of feta and cranberries to suit your taste.

Nutrition

Find it online: https://www.glutenfreez.com/gluten-free-feta-cranberry-rigatoni-salad-recipe/