A refreshing pasta salad tossed with feta, cranberries, herbs, and lemon vinaigrette—perfect for summer meals, potlucks, or weekday lunches.

12 oz rigatoni pasta

1 cup crumbled feta cheese

½ cup dried cranberries

¼ cup thinly sliced red onion

½ cup chopped cucumber

¼ cup chopped fresh parsley

¼ cup chopped fresh basil

Lemon Vinaigrette:

Juice of 1 lemon (about 3 tablespoons)

2 tablespoons extra-virgin olive oil

1 teaspoon Dijon mustard

1 teaspoon honey or maple syrup

Salt and freshly ground black pepper, to taste

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Cook rigatoni according to package instructions until al dente. Drain and rinse under cold water to cool.

In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, honey, salt, and pepper until emulsified.

In a large bowl, combine cooled rigatoni, feta, cranberries, red onion, cucumber, parsley, and basil.

Pour vinaigrette over the salad and toss gently to coat.

Taste and adjust seasoning. Chill for at least 30 minutes before serving.

Add grilled chicken or chickpeas for extra protein.

Substitute feta with goat cheese, blue cheese, or vegan options.

Toss in spinach or arugula for added greens.

Best served chilled and improves in flavor after resting.