If you’re craving a salad that bursts with vibrant flavors and delightful textures, the Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe is exactly what you need. This dish combines creamy feta, tart cranberries, and crisp vegetables with perfectly cooked rigatoni, all brought together by a lively lemon vinaigrette. It’s a refreshing, colorful, and utterly satisfying salad that’s perfect for a quick lunch or a crowd-pleasing side, and once you try it, you’ll find it hard to resist making it again and again.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the key to nailing this salad. Each one plays an essential role—from the tender pasta providing body, to the feta adding creamy tang, and the dried cranberries bringing a pop of sweet tartness that balances the dish beautifully.
- 12 oz rigatoni pasta: The perfect sturdy pasta shape to hold onto every bit of dressing and ingredients.
- 1 cup crumbled feta cheese: Offers a salty creaminess that complements the tart cranberries perfectly.
- ½ cup dried cranberries: Adds sweet and tangy bursts that brighten each bite.
- ½ cup cucumber, diced: Brings a cool, refreshing crunch that balances textures.
- ½ red onion, thinly sliced: Introduces a mild sharpness and a lovely pop of color.
- 1 cup cherry tomatoes, halved: Juicy sweetness that adds brightness and visual appeal.
- 3 tablespoons olive oil: The base of the dressing, adding smooth richness.
- 2 tablespoons fresh lemon juice: Provides a zesty tang essential for the lemon vinaigrette’s brightness.
- 1 teaspoon Dijon mustard: Adds subtle depth and helps emulsify the dressing.
- 1 teaspoon honey (optional): Balances acidity with a touch of natural sweetness.
- 1 garlic clove, minced: Infuses the vinaigrette with gentle savory notes.
- Salt and pepper, to taste: Enhances all the flavors without overpowering.
- 2 tablespoons fresh parsley, chopped: A fresh herbal finish that brightens the salad.
How to Make Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe
Step 1: Cook the Rigatoni
Start by cooking the rigatoni in generously salted boiling water for about 10 minutes until it reaches that perfect al dente texture—firm but tender. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool it down. This step ensures the rigatoni holds its shape and doesn’t get mushy once mixed with the dressing and veggies.
Step 2: Prepare the Lemon Vinaigrette
While the pasta is cooling, whisk together the olive oil, fresh lemon juice, Dijon mustard, minced garlic, salt, and pepper in a small bowl. If you like a slightly sweeter dressing, add a teaspoon of honey. This lemon vinaigrette is the heart of the salad, marrying all the flavors with its bright, tangy, and slightly savory profile.
Step 3: Combine the Salad Ingredients
In a large mixing bowl, toss together the cooled rigatoni, crumbled feta cheese, dried cranberries, diced cucumber, thinly sliced red onion, and halved cherry tomatoes. Drizzle the lemon vinaigrette over the top and gently toss everything to coat evenly without breaking up the delicate ingredients. This step creates a beautiful medley of flavors and textures in every bite.
Step 4: Garnish and Serve
Finish by sprinkling freshly chopped parsley over the salad for a burst of color and freshness right before serving. It adds that perfect herbal note that rounds out the whole dish beautifully.
How to Serve Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe
Garnishes
Adding a few extra fresh herbs like basil or mint on top can elevate this salad from great to unforgettable. For a bit of extra crunch, toasted pine nuts or walnuts sprinkled on top complement the feta and cranberries wonderfully. A light dusting of cracked black pepper right before serving can also bring an additional flavor kick that your guests will love.
Side Dishes
This salad shines as a wonderful side alongside grilled chicken or fish, but it’s hearty enough to be a satisfying vegetarian main. Pairing it with warm, crusty bread or garlic bread makes for a lovely meal combination that feels both light and indulgent. For potlucks or picnics, it’s an ideal crowd-pleaser that’s easy to transport and serve cold.
Creative Ways to Present
Serving the salad in a large, brightly colored bowl immediately invites people to dig in. For a fun twist, try layering the salad ingredients in a clear glass trifle dish for a stunning presentation that highlights all the vibrant colors and textures. Individual servings in small mason jars or salad cups also make perfect portable lunches or elegant party snacks.
Make Ahead and Storage
Storing Leftovers
This salad holds up beautifully in the fridge, making it an excellent make-ahead option. Store any leftovers in an airtight container and keep refrigerated for up to 3 days. The flavors will meld together even more after a few hours, making it taste even better the next day.
Freezing
Since the salad contains fresh vegetables and cheese, freezing is not recommended as it can degrade the texture and flavor of the ingredients, especially the feta and cucumbers. It’s best enjoyed fresh or refrigerated.
Reheating
This salad is designed to be served cold or at room temperature, so reheating is unnecessary. If you prefer it slightly warmed, you can gently bring the rigatoni portion to room temperature and then toss with fresh dressing before serving rather than heating the whole salad.
FAQs
Can I use a different type of pasta for this salad?
Absolutely! While rigatoni is ideal because its ridges catch the dressing well, penne, fusilli, or even farfalle would work nicely too. Just make sure to cook the pasta al dente to maintain a pleasing texture.
Is there a substitute for feta cheese?
If you’re not a fan of feta or need a dairy-free option, try using vegan cheese or even cubed firm tofu marinated in lemon juice and herbs. The key is to maintain that crumbly, salty element in the salad.
Can I prepare the salad dressing in advance?
Yes, the lemon vinaigrette can be made a day ahead and stored in the fridge. Just give it a quick whisk before tossing with the pasta and veggies to recombine the ingredients.
How do I keep the salad from getting soggy?
To avoid sogginess, rinse the cooked rigatoni with cold water immediately after draining to cool it down and stop cooking. Also, toss the salad with dressing just before serving or keep the dressing separate if making it hours ahead.
Can I add protein to make it a complete meal?
Definitely! Grilled chicken, shrimp, or even chickpeas make fantastic protein additions that complement the flavors without overwhelming the salad’s fresh, bright character.
Final Thoughts
There’s something truly comforting and uplifting about the Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe. Whether you’re preparing a quick weekday lunch or looking for a fresh crowd-pleaser for your next gathering, this salad never disappoints. The harmony of flavors and textures will make it a beloved staple in your recipe collection. Give it a try—you might just find your new favorite salad!
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Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This vibrant Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a refreshing and colorful pasta dish perfect for a quick lunch or light dinner. Combining the salty creaminess of feta cheese with sweet dried cranberries, crunchy cucumbers, and juicy cherry tomatoes, it is all tied together with a zesty lemon vinaigrette. Ready in just 25 minutes, this salad is a perfect balance of flavors and textures that will delight your taste buds.
Ingredients
Pasta
- 12 oz rigatoni pasta
Salad Components
- 1 cup crumbled feta cheese
- ½ cup dried cranberries
- ½ cup cucumber, diced
- ½ red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 2 tablespoons fresh parsley, chopped
Lemon Vinaigrette
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional)
- 1 garlic clove, minced
- Salt and pepper, to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook for about 10 minutes until al dente. Drain the pasta and rinse under cold water to stop the cooking process and cool it down.
- Prepare Vinaigrette: In a small bowl, whisk together olive oil, fresh lemon juice, Dijon mustard, minced garlic, salt, and pepper. Add honey if a slightly sweeter dressing is desired.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled rigatoni pasta, crumbled feta cheese, dried cranberries, diced cucumber, thinly sliced red onion, and halved cherry tomatoes. Drizzle the prepared vinaigrette over the salad and toss gently to combine all ingredients evenly without breaking the pasta or cheese.
- Garnish and Serve: Sprinkle chopped fresh parsley over the salad for a fresh herbal finish. Serve immediately or chill briefly before serving for a cold pasta salad option.
Notes
- For extra crunch, add toasted pine nuts or walnuts.
- Can be made a few hours ahead and refrigerated; toss again before serving.
- Honey is optional and can be omitted for a dairy and vegan-friendly dressing substitute using maple syrup.
- Use gluten-free pasta if gluten sensitivity is a concern.
- Adjust salt and pepper to personal taste.
- This salad is ideal for spring and summer meals.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
