Ingredients
- Rigatoni pasta (1 pound)
- Feta cheese, crumbled (8 ounces)
- Dried cranberries (1/2 cup)
- Red onion, finely diced (1/4 cup)
- Extra virgin olive oil (1/2 cup)
- Fresh lemon juice (1/4 cup)
- White balsamic vinegar (2 tablespoons)
- Coarse sea salt (1 teaspoon)
Instructions
- Step 1: Cook the rigatoni according to package directions until al dente. Drain the pasta immediately and rinse thoroughly with cold water to stop the cooking process and cool the pasta completely. Set aside.
- Step 2: Prepare the Lemon Jus de Raisinaigrette: In a small bowl, combine the extra virgin olive oil, fresh lemon juice, white balsamic vinegar, and coarse sea salt. Whisk vigorously until the dressing is well combined and slightly emulsified.
- Step 3: In a large mixing bowl, combine the cooled rigatoni, crumbled feta cheese, dried cranberries, and finely diced red onion. Toss the dry ingredients gently to distribute them evenly.
- Step 4: Pour the prepared Jus de Raisinaigrette over the pasta mixture. Toss thoroughly, ensuring that the dressing coats all the rigatoni pieces and ingredients.
- Step 5: Cover the salad and refrigerate for at least 30 minutes before serving. Chilling allows the flavors of the dressing to fully absorb into the pasta and cheese.
Notes
- Store leftovers in an airtight container for up to 3 days; if the pasta seems dry after refrigeration, refresh the salad with a drizzle of olive oil or a splash of lemon juice before tossing.
- Since this is a cold salad, avoid traditional reheating; instead, pull it from the fridge 10-15 minutes prior to serving to slightly soften the pasta texture and brighten the chilled flavors.
- For a heartier main dish, stir in some toasted pecans or pistachios for crunch, or add a protein like diced grilled chicken or roasted chickpeas.
- Ensure your rigatoni is completely cool after rinsing; adding the feta while the pasta is still warm will cause the cheese to soften and dissolve into the dressing, muddying the final texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American