If you’re looking for a vibrant pasta salad that combines tang, sweetness, and irresistible creaminess, Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is your new go-to recipe. This dish brings together bold Mediterranean flavors and a pop of sweetness from cranberries, providing an exciting spin on classic pasta salads. Whether you’re serving it at a summer picnic or just want a refreshing weeknight side, the combination of feta, walnuts, and zippy lemon vinaigrette will quickly win over any crowd.

Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe - Recipe Image

Ingredients You’ll Need

Simple, high-impact ingredients make this salad shine, with each one playing a unique role in taste, texture, or even color. It’s proof that with the right combination, a few kitchen staples can become something extraordinary.

Rigatoni pasta: The ridges and shape of rigatoni hold the dressing beautifully and give the salad great texture.
Crumbled feta cheese: Salty, creamy feta balances out the sweet-tart cranberries and adds a Mediterranean flair.
Dried cranberries: Their soft texture and sweet burst of flavor are little surprises in every bite.
Toasted walnuts: Nutty crunch brings extra depth, plus a lovely earthiness that offsets the sweet and tangy elements.
Green onions: Just enough gentle sharpness and color without overpowering the dish.
Fresh parsley: A sprinkle of parsley brings freshness and a gorgeous pop of green to every serving.
Olive oil: The foundation of the vinaigrette, giving a rich, silky base for those bright flavors to shine.
Fresh lemon juice: Nothing beats the zing of real lemon for cutting through the richness and tying all the flavors together.
Honey: Just a touch of sweetness to complement the cranberries and round out the acidity of the vinaigrette.
Dijon mustard: Adds subtle heat and body to the dressing, making each bite lively and balanced.
Garlic: Minced garlic elevates the vinaigrette with aroma and depth; a little goes a long way.
Salt and black pepper: Essential for seasoning to taste and bringing everything into harmony.

How to Make Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

Step 1: Cook the Rigatoni

Start by bringing a large pot of salted water to a boil, then add the rigatoni and cook it according to the package directions until al dente. You want it with just enough bite to stand up in the salad. Once cooked, drain it and rinse well under cold water – this cools the pasta down and stops the cooking process, making it perfect for a refreshing salad.

Step 2: Whisk the Lemon Vinaigrette

While your rigatoni is cooling, grab a small bowl or a jar with a tight-fitting lid and whisk together the olive oil, fresh lemon juice, honey, Dijon mustard, minced garlic, and a pinch of salt and black pepper. Taste and adjust, maybe adding a touch more honey if you like it sweeter or a squeeze more lemon for extra zing. The dressing is what gives Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette its bright character!

Step 3: Combine the Main Ingredients

In a large mixing bowl, tip in your cooled rigatoni, then add the crumbled feta cheese, dried cranberries, toasted walnuts, green onions, and chopped parsley. Don’t forget to admire the colors — this mix is always a feast for the eyes as well as the palate!

Step 4: Dress and Toss the Salad

Pour that luscious lemon vinaigrette over your pasta mixture. Using two big spoons, gently toss the salad until everything is evenly coated with the dressing. The trick here is not to break apart the feta too much — you want gorgeous bits in every bite.

Step 5: Chill and Serve

To let the flavors properly meld, chill the salad for at least 30 minutes in the refrigerator. This rest time helps the vinaigrette soak into the pasta and brings all the components together for the ultimate Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette experience. Serve it cold or at room temperature, depending on what you prefer or how your meal is timed.

How to Serve Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

Garnishes

For that final flourish, sprinkle a little extra fresh parsley and a few crumbles of feta over the top right before serving. A handful of whole toasted walnuts is also a beautiful touch, giving a little extra crunch and making your Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette look restaurant-worthy.

Side Dishes

This salad plays well with a variety of sides — try it alongside grilled chicken, salmon, or seared tofu for a simple summer meal. It’s also fantastic next to a crisp green salad or even as a lighter main at a lunch spread, especially if paired with a crusty baguette or herbed focaccia.

Creative Ways to Present

Think beyond the big mixing bowl! Scoop Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette into individual mason jars for a portable lunch, spoon it onto crisp romaine leaves for an elegant appetizer, or pile it onto a large platter and artfully scatter extra parsley and cranberries for a festive buffet centerpiece.

Make Ahead and Storage

Storing Leftovers

Place any leftover Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette in an airtight container and keep it in the refrigerator for up to three days. The flavors intensify as it sits, so it can be even better the next day!

Freezing

While pasta salads generally don’t hold up as well to freezing (especially when they involve cheese and fresh herbs), you could freeze just the cooked rigatoni if you want to speed up prep. Assemble everything fresh when you’re ready to enjoy your salad for the best taste and texture.

Reheating

This dish is meant to be savored cold or at room temperature, so there’s really no need to reheat. If you prefer a slightly warmer version, just let it come to room temp for about 20 minutes after taking it from the fridge.

FAQs

Can I substitute a different type Salad

Absolutely! While rigatoni brings that perfect chew and holds the vinaigrette beautifully, rotini or penne are both excellent alternatives and will soak up the flavors just as well.

Is Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette suitable for meal prep?

Definitely — it holds up beautifully and can even get better as the flavors meld overnight. Keep the dressing separate if you plan to store it a few days, to keep the pasta freshest.

What can I use instead of walnuts for a nut-free version?

For a crunchy nut-free alternative, try roasted pepitas (pumpkin seeds) or sunflower seeds. They’ll add a lovely crunch and toasty note without any nuts.

Can I make this salad vegan?

You can! Swap out traditional feta for a vegan feta substitute and use maple syrup instead of honey in the lemon vinaigrette. The rest of the ingredients are already plant-based.

How far in advance can I make this salad?

Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is perfect for making a day ahead. The flavors deepen as it sits, making it ideal for entertaining or prepping lunches in advance.

Final Thoughts

There’s something truly special about sharing a bowl of Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette — it’s fresh, bright, and guaranteed to liven up any table. Give it a try and let it become your new favorite go-to for impressing friends, family, or just treating yourself to a delicious, easy meal!

Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe

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4.8 from 18 reviews

Author: admin
Total Time: 25 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Try this refreshing Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette for a perfect blend of flavors and textures. It’s a delightful combination of pasta, tangy feta, sweet cranberries, crunchy walnuts, and a zesty dressing.

Ingredients

Scale

Pasta:

12 ounces rigatoni pasta

Salad:

1 cup crumbled feta cheese
3/4 cup dried cranberries
1/2 cup chopped toasted walnuts
1/2 cup chopped green onions
1/4 cup chopped fresh parsley

Lemon Vinaigrette:

1/3 cup olive oil
3 tablespoons fresh lemon juice
1 tablespoon honey
1 teaspoon Dijon mustard
1 clove garlic (minced)
Salt and black pepper to taste

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Instructions

Cook the Rigatoni: Boil rigatoni until al dente, then rinse under cold water.
Prepare Vinaigrette: Whisk together olive oil, lemon juice, honey, Dijon mustard, garlic, salt, and pepper.
Combine Ingredients: Toss rigatoni, feta, cranberries, walnuts, green onions, and parsley.
Add Dressing: Pour vinaigrette over the salad and gently coat.
Chill and Serve: Refrigerate for 30 minutes before serving.