Feta and Cranberry Rigatoni Salad

This is your new pasta salad side dish! Pasta, creamy feta, tangy dried cranberries, and a zesty lemon vinaigrette gives you the most delicious bite with each fork full. So simple, and pairs perfectly with any protein. Just don’t wait till summer to Enjoy!

2 C. rigatoni (or another hearty pasta)
1 C. feta, crumbled
1/2 C. dried cranberries
1/4 C. red onion, finely chopped
1/4 C. fresh parsley, chopped
1/4 C. olive oil
2 Tbsp. fresh lemon juice
1 tsp. honey
1/2 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. black pepper

Bring a large pot of salted water to boil. Add the pasta to the water and cook according to the package instructions for al dente, typically 10-12 minutes. Drain and rinse with cold water to stop the cooking process. Allow the pasta to dry and add to a large mixing bowl.
Crumble the feta into small pieces using your fingers or fork, and add to the pasta. Add the dried cranberries, red onion and parsley.
In a separate small bowl, whisk together the olive oil, lemon juice, honey, mustard, salt and pepper until fully combined. You can also shake all ingredients in a mason jar to combine.
Pour the lemon vinaigrette over the pasta. Toss gently until all of the ingredients are evenly coated with the dressing. Taste the salad and adjust the salt and pepper if need be. Serve right away or refrigerate for 30 minutes for flavors to meld.

From: dishesrecipe.com