Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe
If you’re searching for a vibrant, satisfying pasta dish that blends sweetness, tang, and creaminess in every bite, look no further than Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette. Picture tender pasta tossed with plump dried cranberries, creamy feta, crisp veggies, and crunchy walnuts – all enveloped in a lively lemony dressing. This Mediterranean-inspired salad bursts with color and fresh flavor, making it equally perfect for weeknight dinners, meal prep, or a dazzling potluck centerpiece. You’ll love how such simple ingredients can turn into something so memorable and craveworthy!
Ingredients You’ll Need
The magic of Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette lies in its easy-to-find ingredients, each one bringing something special to the table – literally! Every component, from the chewy rigatoni to the zesty vinaigrette, plays a part in creating layers of taste and texture that truly shine together.
- Rigatoni pasta (12 oz): These sturdy tubes soak up the vinaigrette and hold up beautifully in a cold salad.
- Dried cranberries (½ cup): Their tart-sweet pop gives this salad its memorable flavor contrast.
- Crumbled feta cheese (½ cup): Salty and creamy, feta pulls all the flavors together in each bite.
- Baby spinach, roughly chopped (1 cup): For a burst of green and a tender, fresh bite throughout.
- Red onion, thinly sliced (¼ cup): Adds crunch and a subtle sharpness that balances the tangy dressing.
- Fresh parsley, chopped (¼ cup): Brightens the whole salad with a herbaceous lift.
- Toasted walnuts or pecans, optional (⅓ cup): Toasted nuts add crunch and a delicious toasty aroma – totally worth including.
- Olive oil (¼ cup): The foundation of your dreamy lemon vinaigrette.
- Fresh lemon juice (2 tbsp): This is what will make your dressing irresistibly bright and zippy.
- Dijon mustard (1 tsp): For a gentle hint of tang and creaminess in your vinaigrette.
- Honey (1 tsp): Just enough for a touch of sweetness to round out the flavors.
- Garlic, minced (1 clove): One little clove adds so much aromatic depth to the dressing.
- Salt (¼ tsp): Brings all the flavors into focus, never skip it!
- Black pepper (¼ tsp): Just the right amount of peppery kick to finish off the vinaigrette.
How to Make Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Step 1: Cook the Rigatoni
Bring a big pot of salted water to a boil and cook your rigatoni until perfectly al dente, as the package directs. Drain it quickly and rinse under cold water to stop the cooking in its tracks – this also helps keep the pasta from sticking, ensuring a fluffy, fresh salad base.
Step 2: Make the Lemon Vinaigrette
In a small bowl or a jar with a tight-fitting lid, whisk together olive oil, fresh lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper. Shake or whisk until it’s all creamy and lush. The brightness of this vinaigrette is what makes this salad dance with flavor!
Step 3: Combine the Salad Ingredients
In a roomy salad bowl, gently toss together your cooled rigatoni, dried cranberries, crumbled feta, chopped spinach, thinly sliced red onion, chopped parsley, and you can add those glorious toasted nuts at this point if you like. Every time you look at this bowl, it will be bursting with color!
Step 4: Dress and Toss
Pour the freshly made lemon vinaigrette over everything and toss gently but thoroughly to coat. Make sure each piece of pasta and every veggie gets a hint of that zippy dressing for even flavor throughout.
Step 5: Chill or Serve Right Away
You can dig in right away, but letting the salad chill for 30 minutes in the fridge takes the flavors to the next level. The vinaigrette soaks in, the cranberries plump up a bit, and everything melds into Mediterranean-inspired perfection.
How to Serve Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Garnishes
For that irresistible finish, sprinkle the salad with a little extra feta and a final flurry of fresh parsley. If you opted for toasted walnuts or pecans, a handful on top provides crunch and makes your salad look instantly party-ready. A few grinds of black pepper can be the perfect final touch!
Side Dishes
This salad is more versatile than you might think! Pair it with grilled chicken or salmon for a heartier meal, or keep things light with a basket of warm, crusty bread. It even shines next to classic summer sides like grilled veggies or a simple tomato salad. The creamy feta and tangy cranberries play so well with almost anything.
Creative Ways to Present
You can serve your Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette in a big, beautiful bowl for family-style dining, or scoop it into individual mason jars for meal prep lunches on the go. For parties, try piling it onto a bed of arugula leaves on a platter, or stuffing it into roasted bell pepper halves for a showstopping, edible bowl that’s sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is the stuff meal prep dreams are made of! Simply transfer any extras to an airtight container and store in the refrigerator for up to three days. The flavors become even more pronounced with a bit of time, so your lunch tomorrow will taste just as good as (if not better than) your dinner tonight.
Freezing
Freezing isn’t ideal for this salad since both the pasta and spinach can take on an odd texture after thawing, and feta cheese tends to become crumbly and dry. It’s best enjoyed fresh or from the fridge, rather than the freezer, to savor those vibrant flavors and perfect textures.
Reheating
This salad is meant to be served cold or at room temperature, which makes it perfect for low-maintenance lunches and gatherings. If you prefer it lightly warmed, you can gently microwave individual portions for just 15 to 20 seconds to take the chill off, but be careful not to let the feta melt or the veggies wilt.
FAQs
Can I make this salad vegan?
Absolutely! Simply swap the feta cheese for your favorite plant-based feta alternative and replace the honey in the vinaigrette with maple syrup or agave. You’ll have a gorgeous vegan version of Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette that’s just as satisfying.
What other greens can I use instead of spinach?
If you’re out of spinach, baby arugula brings a nice peppery flavor, while chopped kale or even spring mix can add a different texture. Feel free to experiment with your favorite leafy greens – this salad is very adaptable!
Do I have to use rigatoni?
Rigatoni holds up beautifully in this salad, but you can use any chunky pasta shape such as penne, rotini, or even farfalle. Just choose a noodle with lots of nooks and crannies to catch all that luscious vinaigrette and goodies.
Can I add protein to make it a main course?
Definitely! Grilled chicken, shrimp, or even chickpeas are a fantastic addition to make the Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette a truly hearty meal. Toss in your favorite cooked protein for a well-rounded, filling dish.
How far ahead can I make this salad?
This salad actually tastes even better after a little time in the fridge, so you can easily make it up to a day in advance. Just wait to add extra feta and nuts until right before serving for the best texture and flavor.
Final Thoughts
There’s something truly special about sharing a big bowl of Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette with friends or family. Whether it’s your new summer staple or your go-to for weekday lunches, I hope you’ll fall in love with the bright, fresh flavors and simple preparation. Give it a try – and get ready for everyone to ask you for the recipe!
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Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in the perfect blend of sweet and savory with this Feta & Cranberry Rigatoni Salad featuring a zesty Lemon Vinaigrette. This refreshing pasta salad is a delightful addition to any gathering or as a satisfying meal all on its own.
Ingredients
Rigatoni Salad:
- 12 oz rigatoni pasta
- ½ cup dried cranberries
- ½ cup crumbled feta cheese
- 1 cup baby spinach (roughly chopped)
- ¼ cup red onion (thinly sliced)
- ¼ cup chopped fresh parsley
- ⅓ cup toasted walnuts or pecans (optional)
Lemon Vinaigrette:
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic (minced)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the rigatoni: Boil rigatoni according to package instructions until al dente. Drain and rinse under cold water.
- Prepare the vinaigrette: Whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper until well combined.
- Combine ingredients: In a large bowl, mix pasta, cranberries, feta, spinach, red onion, parsley, and nuts (if using).
- Add the vinaigrette: Pour the vinaigrette over the salad and toss gently to coat.
- Chill and serve: Chill for 30 minutes to meld flavors, then serve and enjoy!
Notes
- This salad is perfect for meal prep and can be enjoyed the next day.
- For a heartier meal, add grilled chicken, or swap spinach for arugula for a peppery kick.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 310
- Sugar: 6g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg
