Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to the package instructions (usually about 10-12 minutes) until al dente.

Drain and rinse with cold water to stop the cooking process. Set aside to cool completely.

Prepare the Lemon Vinaigrette:

In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, and honey (if using). Season with salt and pepper to taste.

Assemble the Salad:

In a large mixing bowl, combine the cooked and cooled rigatoni pasta, crumbled feta cheese, dried cranberries, red onion, and sunflower seeds (if using).

Drizzle the lemon vinaigrette over the salad and toss to combine.

Garnish and Serve:

Garnish the salad with freshly chopped parsley for an added touch of color and freshness.

Serve chilled or at room temperature.

Serving and Storage Tips:

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