Feta Cranberry Rigatoni (Print Version)
# Ingredients:
01 -
1 cup fresh parsley, roughly chopped
02 -
1 cup red onion, diced small
03 -
1 cup dried cranberries
04 -
1 cup feta cheese, broken into crumbles
05 -
1 cup rigatoni pasta
→ Lemon Vinaigrette
06 -
1 teaspoon black pepper
07 -
1 tablespoon lemon juice
08 -
1 teaspoon Dijon mustard
09 -
1 cup olive oil
10 -
1 teaspoon salt
11 -
1 teaspoon honey
# Instructions:
01 -
Use a fork or your fingers to break the feta into small pieces, then leave it aside.
02 -
Chop the parsley into small pieces and sprinkle over the pasta mix.
03 -
Take a tiny bowl and mix oil, lemon juice, honey, Dijon mustard, salt, and pepper until blended.
04 -
Drizzle the dressing over everything. Gently toss it all together, making sure the flavors are spread evenly.
05 -
Taste the dish, then throw in a little extra salt or pepper if you think it needs it.
06 -
Drop the rigatoni into the boiling water. Follow the cooking instructions on the package, which should be around 10–12 minutes for a firm texture.
07 -
Drain the cooked pasta, then quickly rinse it under cold water to cool it down.
08 -
Chop up the onion finely and mix it into the big bowl with the other stuff.
09 -
Let the pasta drain well after rinsing, then move it into a large bowl.
10 -
Throw the cranberries into the bowl on top of the pasta. No need to soak them!
11 -
You can enjoy it right away or stick it in the fridge for half an hour to bring out more flavor.
12 -
Get a big pot, add salt, and boil some water on the stove.
# Notes:
01 -
Rinsing the pasta cools it quickly and stops it from overcooking.
02 -
Switch out feta for goat cheese if you're into the creamier stuff.
03 -
Adding an extra splash of lemon juice or honey tweaks the dressing to your liking.
04 -
Toss in some toasted nuts like almonds for a crunchy twist.
05 -
Make it a day early, but eat it within two days for the freshest taste.