Feta and Cranberry Rigatoni Salad

Feta and Cranberry Rigatoni Salad with Lemon Vinaigrette

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If you’re looking for a refreshing, flavorful, and unique pasta salad, Feta and Cranberry Rigatoni Salad with Lemon Vinaigrette is a must-try! This dish combines tender rigatoni, creamy feta cheese, sweet dried cranberries, and peppery arugula with a zesty homemade lemon vinaigrette. The balance of flavors—savory, tangy, sweet, and nutty—makes this salad a standout at picnics, barbecues, potlucks, or even as a light lunch or dinner.

This pasta salad isn’t just delicious—it’s also versatile, easy to prepare, and packed with nutrients. Let’s dive into everything you need to know to make this colorful and satisfying dish!

Why You’ll Love This Recipe: Feta and Cranberry Rigatoni Salad

  • Burst of flavors – The combination of tart cranberries, salty feta, and bright lemon dressing makes every bite exciting.
  • Easy to prepare – This dish comes together in under 30 minutes.
  • Perfect for any occasion – Serve it as a side dish or a main course.
  • Great for meal prep – Stays fresh in the fridge for days.
  • Customizable – Swap ingredients to suit your taste or dietary needs.

Ingredients for Feta and Cranberry Rigatoni Salad

For the Salad:

  • 12 oz (340g) rigatoni pasta – The ridges hold onto the dressing, making it extra flavorful.
  • 1 cup crumbled feta cheese – Adds a creamy and tangy contrast to the sweetness of cranberries.
  • ¾ cup dried cranberries – A pop of sweetness and chewy texture.
  • ½ cup toasted walnuts or pecans (optional) – Adds crunch and a nutty depth of flavor.
  • 2 cups fresh arugula or baby spinach – For a fresh and slightly peppery bite.
  • ½ small red onion, thinly sliced – Adds sharpness and crunch.
  • ½ cup cherry tomatoes, halved (optional) – Brings juiciness and extra color.

For the Lemon Vinaigrette:

  • ¼ cup fresh lemon juice – Provides a fresh, zesty base.
  • ½ cup extra virgin olive oil – Adds richness and helps coat the pasta.
  • 1 tablespoon honey or maple syrup – Balances the acidity of the lemon juice.
  • 1 teaspoon Dijon mustard – Enhances flavor and helps emulsify the dressing.
  • 1 garlic clove, minced – Adds a subtle depth of flavor.
  • ½ teaspoon salt – Enhances all the ingredients.
  • ¼ teaspoon black pepper – A hint of spice to round out the dressing.

Step-by-Step Instructions: Feta and Cranberry Rigatoni Salad

Step 1: Cook the Rigatoni Pasta

  1. Bring a large pot of salted water to a boil.
  2. Add the rigatoni and cook according to the package instructions until al dente (firm but cooked). This ensures the pasta holds its shape in the salad.
  3. Drain the pasta and rinse under cold water to stop the cooking process and cool it down for the salad.
  4. Transfer the cooled pasta to a large mixing bowl.

Step 2: Make the Lemon Vinaigrette

  1. In a small bowl or jar, whisk together the lemon juice, olive oil, honey (or maple syrup), Dijon mustard, minced garlic, salt, and black pepper.
  2. Taste and adjust the seasonings if necessary.
  3. Set aside for the flavors to meld while assembling the salad.

Step 3: Assemble the Salad

  1. To the bowl of cooked and cooled rigatoni, add:
    • Crumbled feta cheese
    • Dried cranberries
    • Sliced red onions
    • Fresh arugula or spinach
    • Halved cherry tomatoes (if using)
    • Toasted walnuts or pecans (if using)
  2. Drizzle the prepared lemon vinaigrette over the salad.
  3. Gently toss everything together until well coated and combined.

Step 4: Let the Flavors Meld & Serve

  • Let the salad sit for 10-15 minutes before serving. This allows the pasta to soak up the dressing and flavors to blend.
  • Serve chilled or at room temperature.
  • Garnish with extra feta and cranberries for added visual appeal and taste.

Tips for the Best Pasta Salad

  1. Use high-quality feta – A good-quality feta (preferably in brine) makes a big difference in taste and texture.
  2. Toast the nuts – If adding walnuts or pecans, toasting them enhances their nutty flavor.
  3. Balance the flavors – If the dressing is too tart, add more honey. If too sweet, add extra lemon juice.
  4. Let it sit before serving – This helps the flavors meld and makes the salad even better.
  5. Don’t overcook the pasta – Keeping it al dente prevents it from getting mushy in the dressing.

Custom Variations

This salad is already delicious, but you can tweak it based on your preferences!

Make it a Meal

  • Add protein – Grilled chicken, shrimp, chickpeas, or tofu make this salad heartier.
  • Include avocado – Sliced avocado adds creaminess and extra nutrients.

Make it Vegan

  • Skip the feta or replace it with vegan feta or nutritional yeast.
  • Use maple syrup instead of honey in the dressing.

Make it Gluten-Free

  • Swap the rigatoni for gluten-free pasta like chickpea or quinoa pasta.

Go Nut-Free

  • Simply omit the nuts or replace them with pumpkin or sunflower seeds for crunch.

How to Store Leftovers

  • Fridge: Store in an airtight container for up to 3 days. The flavors improve as it sits, making it great for meal prep!
  • Make-ahead tip: Keep the dressing separate and mix it in just before serving to maintain freshness.
  • Avoid freezing – Pasta salads don’t freeze well due to texture changes.

What to Serve with This Salad

This salad pairs beautifully with:

  • Grilled chicken or fish for a complete meal.
  • Garlic bread or crusty baguette on the side.
  • A glass of white wine like Sauvignon Blanc for a light and elegant pairing.

Final Thoughts

This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a perfect balance of sweet, tangy, salty, and savory flavors. It’s an easy, vibrant, and refreshing dish that’s perfect for any occasion. Whether you serve it as a side dish, main meal, or make-ahead lunch, it’s guaranteed to be a hit!

Try it today and let me know how you liked it!

Frequently Asked Questions (FAQs)

1. Can I use a different pasta instead of rigatoni?

Yes! You can use penne, rotini, farfalle, or fusilli—any pasta with ridges that holds the dressing well.

2. How can I make this salad more filling?

Adding protein like grilled chicken, shrimp, or chickpeas makes it a complete meal.

3. Can I use fresh cranberries instead of dried?

Dried cranberries are recommended for their sweetness, but you can use fresh ones if you chop them finely and balance the tartness with extra honey.

4. What other cheese can I use instead of feta?

Try goat cheese, blue cheese, or Parmesan for different flavors.

5. How long does this salad last in the fridge?

It stays fresh for up to 3 days when stored in an airtight container.

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