Bright, tangy, and utterly irresistible, this Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is the kind of bowl that never lingers long at a potluck or family dinner. Featuring tender rigatoni, creamy feta, bursts of sweet dried cranberries, and a lively lemon vinaigrette, this salad is as cheerful as it is satisfying. One bite and you’ll taste the marvelous medley of textures and colors that make it a crowd-pleasing favorite—and quite possibly your new go-to for spring and summer gatherings!
Ingredients You’ll Need
Let’s talk about the magic behind this simple, yet seriously show-stopping salad. Each ingredient has its well-deserved place, playing off the others for a fresh, savory, and slightly sweet combination you’ll crave over and over. Gather these essentials for the ultimate Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette:
- Rigatoni pasta: Big tubes of pasta catch the vinaigrette perfectly and provide a tender, toothsome bite.
- Feta cheese: For creamy saltiness and a tangy contrast that balances the cranberries and vinaigrette.
- Dried cranberries: A little tart, a little sweet, and absolutely essential for those lovely pops of flavor.
- Baby spinach leaves: These add a fresh leafy crunch and keep the salad light and vibrant.
- Cucumber: Chopped for juicy crunch—seriously refreshing in every bite.
- Red onion: Thin slices lend a sharp, piquant note to cut through the creamy and sweet elements.
- Toasted walnuts: Toasting brings out a nutty warmth that pairs so well with the other flavors and gives a satisfying crunch.
- Fresh parsley: For a herbaceous, bright finish—an underrated detail in cold salads.
- Salt and black pepper: Essential for balancing flavors and making the salad come alive.
- Olive oil: The rich, silky base for your lemon vinaigrette.
- Lemon juice: For zesty brightness—fresh squeezed makes all the difference!
- Dijon mustard: Adds a bit of bite and helps the vinaigrette emulsify nicely.
- Honey: A touch of sweetness softens the acidity of fresh lemon juice.
- Garlic: Minced for subtle aromatic flavor—don’t skip this!
How to Make Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Step 1: Cook and Cool the Rigatoni
Start with a big pot of salted boiling water. Cook your rigatoni until it’s perfectly al dente—think tender, but still with a little bite. Drain it, then rinse under cold water to stop the cooking and keep the pasta from sticking together. Set the drained pasta aside to cool completely before building your salad (this keeps it from wilting the spinach).
Step 2: Whisk Up the Lemon Vinaigrette
Now for the dressing that really ties it all together! In a small bowl or jar, combine olive oil, fresh lemon juice, Dijon mustard, honey, minced garlic, a pinch of salt, and a bit of fresh black pepper. Whisk or shake until it’s glossy and nicely blended—the bright acidity and sweet notes make this vinaigrette sing.
Step 3: Assemble the Salad
Grab your biggest mixing bowl and toss in the cooled rigatoni. Add crumbled feta, dried cranberries, baby spinach, chopped cucumber, thinly sliced red onion, toasted walnuts, and fresh parsley. Pour the lemon vinaigrette over the top and gently mix everything together until well combined, trying not to crush the feta too much. Season with extra salt and pepper to taste.
Step 4: Chill, Then Serve
Let your Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette work its magic in the fridge for about 30 minutes—just enough time for the flavors to come together and the pasta to soak up all the tangy dressing goodness. Serve it cold or at room temperature, and watch the compliments roll in!
How to Serve Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Garnishes
Sprinkle a little extra crumbled feta, some chopped parsley, or a few extra toasted walnuts on top right before serving for added flavor and a gorgeous fresh look. A twist of lemon zest is also a lovely touch if you want to amp up the citrusy vibe.
Side Dishes
This salad pairs beautifully with grilled chicken, roasted salmon, or a simple vegetable soup. For lunch, tuck it alongside slices of fresh baguette or pita—so good for scooping up every last morsel of Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette.
Creative Ways to Present
Serve your salad layered in individual mason jars for perfect picnic portions, or pile it high on a large platter lined with spinach leaves for a burst of color at your next party. Bonus points for serving it inside hallowed-out bell peppers for an edible bowl!
Make Ahead and Storage
Storing Leftovers
Store any leftover Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette in an airtight container in the refrigerator. It’ll stay fresh for about 3 days, making it ideal for easy lunches or meal prep.
Freezing
While not recommended—pasta salads with fresh vegetables, greens, and cheese can suffer in texture after freezing—this dish tastes best when enjoyed freshly made or after a brief chill in the fridge.
Reheating
This salad is meant to be served chilled or at room temperature, so there’s really no need to reheat. Just give it a good toss before serving and refresh with a drizzle of extra vinaigrette if needed.
FAQs
Can I substitute another pasta shape for rigatoni?
Absolutely! Penne, farfalle, or even fusilli will all capture the vinaigrette nicely and bring a different look to your Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette.
Is there a dairy-free version of this salad?
Yes! Just skip the feta or swap it for a plant-based alternative. The salad still shines with its mix of cranberries, walnuts, and vibrant lemon vinaigrette.
What’s the best way to toast walnuts?
Scatter chopped walnuts on a baking sheet and toast in a 350°F oven for 5–7 minutes, watching closely to prevent burning. Let them cool before adding to the salad for that perfect crunch.
Can I prepare the lemon vinaigrette ahead of time?
Definitely! Mix the vinaigrette and keep it in a sealed jar in the fridge for up to a week. Just shake well before pouring over your Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette.
How do I make the salad heartier?
Toss in some grilled chicken breast, rotisserie chicken, or even some flaked smoked salmon for extra protein. The flavors pair beautifully, giving you a complete meal in one bowl.
Final Thoughts
If you’re looking to impress or just treat yourself, don’t wait another minute to try this Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette. It’s fresh, colorful, and flavor-packed—a true celebration in a bowl. Whip it up and share it with friends and family—it’s bound to be a new favorite!
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Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A delightful and vibrant pasta salad featuring the flavors of feta cheese, dried cranberries, and a zesty lemon vinaigrette. Perfect for a light meal or a side dish at gatherings.
Ingredients
Rigatoni Salad:
- 12 oz rigatoni pasta, cooked al dente and cooled
- 1 cup crumbled feta cheese
- 3/4 cup dried cranberries
- 1 cup baby spinach leaves
- 1/2 cup chopped cucumber
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped toasted walnuts
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Lemon Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic, minced
- Pinch of salt and black pepper
Instructions
- Lemon Vinaigrette: In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until emulsified.
- Salad Assembly: In a large mixing bowl, combine rigatoni, feta cheese, cranberries, spinach, cucumber, red onion, walnuts, and parsley. Drizzle the lemon vinaigrette over the salad and toss gently to combine. Season with salt and pepper. Chill for 30 minutes before serving. Serve cold or at room temperature.
Notes
- You can substitute rigatoni with penne or farfalle.
- Add grilled chicken for a heartier version or omit feta for a dairy-free option.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 8g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg
