If you’re on the hunt for a salad that bursts with vibrant flavors and exciting textures, look no further than this Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe. It’s a delightful blend of creamy feta, sweet dried cranberries, and tender rigatoni pasta, all brought together by a zesty lemon vinaigrette that brightens every bite. Whether you’re packing a picnic, hosting a casual lunch, or just craving something fresh and satisfying, this salad is sure to become an instant favorite.
Ingredients You’ll Need
These ingredients are wonderfully simple but essential—they each play a starring role in creating the perfect balance of creamy, sweet, tangy, and savory that makes this salad so irresistible.
- 2 cups rigatoni pasta: Tube-shaped pasta that holds onto the dressing perfectly, delivering flavor in every bite.
- 1 cup feta cheese, crumbled: Adds a rich, salty creaminess that contrasts beautifully with the sweetness of the cranberries.
- 1/2 cup dried cranberries: Provide bursts of chewy, natural sweetness and a pop of color.
- 1/4 cup red onion, finely chopped: Injects a mild sharpness and crunch to keep the salad lively.
- 1/4 cup fresh parsley, chopped: Brings a fresh, herbaceous note that brightens the dish.
- 1/4 cup olive oil: The smooth base for the lemon vinaigrette, giving richness and body.
- 2 tablespoons lemon juice: Adds a vibrant citrus zing to balance the salad perfectly.
- 1 teaspoon honey: Just a touch of sweetness to marry the flavors gently.
- 1/2 teaspoon Dijon mustard: Offers a subtle tang and silky texture to the dressing.
- 1/4 teaspoon salt: Enhances all the natural flavors in the salad.
- 1/4 teaspoon black pepper: Adds a fresh, peppery kick for depth.
How to Make Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe
Step 1: Cook the Rigatoni Pasta
Start by bringing a large pot of salted water to a rolling boil. Adding salt here is key because it seasons the pasta as it cooks. Drop in your rigatoni and cook it until al dente—this usually takes about 10 to 12 minutes depending on the package instructions. You want the pasta tender but still with a little bite to hold up in the salad.
Step 2: Drain and Cool the Pasta
Drain your rigatoni in a colander and rinse it under cold water to stop the cooking process instantly. This cooling step not only prevents mushy pasta but also helps the dressing cling nicely without wilting the other ingredients.
Step 3: Prepare the Cheese, Fruit, and Veggies
While the pasta drains completely, crumble your feta cheese into bite-sized pieces with your fingers or a fork—this rustic texture sets this salad apart. Measure out the dried cranberries next, then finely chop the red onion and fresh parsley. Add all of these into a large mixing bowl with the cooled rigatoni.
Step 4: Whisk Together the Lemon Vinaigrette
In a small bowl, combine olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper. Whisk vigorously until fully blended, creating a glossy, tangy vinaigrette that will tie the whole salad together with a bright finish.
Step 5: Toss and Season
Pour your lemon vinaigrette over the pasta mixture. Gently toss everything to coat the rigatoni, cranberries, feta, and herbs evenly in the dressing. Give it a quick taste and adjust the seasoning if you want a touch more salt or pepper.
Step 6: Rest and Serve
You can serve this salad immediately, but letting it chill in the fridge for about 30 minutes allows those flavors to mingle beautifully, giving you an even more satisfying dish.
How to Serve Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe
Garnishes
Sprinkle a few extra crumbles of feta and a handful of fresh parsley just before serving for that fresh, inviting look. A few whole dried cranberries scattered on top add a pretty jewel-like pop and invite curiosity.
Side Dishes
This salad pairs wonderfully with grilled chicken, roasted vegetables, or a handful of crunchy garlic bread. The light citrusy dressing complements grilled or roasted flavors beautifully, making it a versatile meal addition.
Creative Ways to Present
Serve this salad in colorful bowls or mason jars for a picnic-ready presentation. You can also layer it in a clear glass bowl to showcase the contrasting textures and colors—a feast for both eyes and appetite.
Make Ahead and Storage
Storing Leftovers
Keep leftovers in an airtight container and refrigerate for up to 3 days. The flavors actually deepen over time, so leftovers become even tastier the next day.
Freezing
This salad isn’t well-suited for freezing because the pasta can become mushy and the vinaigrette may separate. It’s best enjoyed fresh or refrigerated.
Reheating
Because this is a cold pasta salad, reheating isn’t necessary or recommended. Instead, just give leftovers a good stir and enjoy chilled or at room temperature.
FAQs
Can I use a different type of pasta?
Absolutely! While rigatoni is perfect for holding the dressing, penne or fusilli would also work well if that’s what you have on hand.
Is this salad suitable for vegetarians?
Yes, this Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe contains no meat and is perfect for vegetarian diets.
How long does the salad keep in the fridge?
Stored in an airtight container, it stays fresh for 3 days. Just give it a gentle toss before serving to refresh the texture.
Can I substitute the feta cheese?
You can, but try to pick something similarly tangy and crumbly like goat cheese for a comparable texture and flavor.
Is this salad gluten-free?
Not as written, but you can use gluten-free rigatoni pasta to make it suitable for gluten-sensitive diets.
Final Thoughts
This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe is one of those rare dishes that feels like a special treat but comes together so easily you’ll want to make it all the time. Its lively flavors and beautiful color combination make it a bright spot at any meal. Give it a try and watch it earn a well-deserved spot on your go-to recipe list!
Print
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant and refreshing feta and cranberry rigatoni salad tossed in a zesty lemon vinaigrette. Perfect as a light lunch or a flavorful side dish, this salad combines creamy feta, sweet cranberries, and a bright, tangy dressing for a delightful Mediterranean-inspired twist on pasta salad.
Ingredients
Pasta
- 2 cups rigatoni pasta
Salad Mix
- 1 cup feta cheese, crumbled
- 1/2 cup dried cranberries
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
Lemon Vinaigrette
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Boil the Pasta: Bring a large pot of salted water to a boil on the stove.
- Cook Rigatoni: Add the rigatoni pasta to the boiling water and cook until al dente, approximately 10 to 12 minutes.
- Drain and Rinse: Drain the pasta in a colander and rinse under cold water to stop the cooking process.
- Set Aside Pasta: Allow the pasta to drain thoroughly and transfer it to a large mixing bowl.
- Prepare Feta: Crumble the feta cheese into small pieces using your fingers or a fork.
- Add Cranberries: Measure and add dried cranberries to the pasta bowl.
- Add Onion: Finely chop red onion and incorporate it into the bowl.
- Chop Parsley: Chop fresh parsley and sprinkle it over the pasta mixture.
- Make Vinaigrette: In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until fully combined.
- Toss Salad: Pour the lemon vinaigrette over the salad and gently toss until all ingredients are coated.
- Adjust Seasoning: Taste and add more salt or pepper if desired.
- Chill or Serve: Serve immediately or refrigerate for 30 minutes to let flavors meld.
- Enjoy: Serve the feta and cranberry rigatoni salad chilled or at room temperature as a delicious, fresh pasta salad.
Notes
- Rinsing the pasta with cold water stops the cooking process and cools it for the salad.
- Chilling the salad enhances the flavor blend and texture before serving.
- You can substitute dried cranberries with dried cherries or raisins for a different fruity note.
- For a vegan version, replace feta cheese with a plant-based cheese alternative.
- Adjust the amount of honey in the vinaigrette to control sweetness to your preference.
