Description
A festive creamy rigatoni salad tossed with tangy feta, sweet cranberries, and a smooth herbed dressing, perfect for holidays or make-ahead gatherings.
Ingredients
- 12 oz rigatoni pasta
- 1 cup crumbled feta cheese
- 3/4 cup dried cranberries
- 1/3 cup red onion, finely diced
- 1/4 cup fresh parsley, chopped
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook rigatoni according to package instructions until al dente. Drain and rinse with cold water.
- In a large bowl, whisk together Greek yogurt, mayonnaise, olive oil, lemon juice, Dijon mustard, garlic powder, salt, and black pepper.
- Add cooled rigatoni to the bowl and toss to coat evenly.
- Fold in feta cheese, dried cranberries, red onion, and parsley.
- Taste and adjust seasoning if needed.
- Cover and refrigerate for at least 30 minutes before serving.
Notes
- Chill before serving for best flavor.
- Add toasted walnuts or pecans for extra crunch.
- Can be made up to 24 hours in advance.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling / Mixing
- Cuisine: Mediterranean-Inspired