Jump to Recipe Print RecipeAs I tossed the ingredients together in a mixing bowl, the colors of my Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette sprang to life, making my kitchen feel like a summer garden. This vibrant dish combines creamy feta, sweet dried cranberries, and a zesty lemon vinaigrette, creating a delightful experience for every taste bud. Not only is it a breeze to prepare, but it also doubles as a refreshing lunch option or a stunning side for outdoor gatherings. With each forkful, you get a satisfying blend of textures and flavors that will surely impress your family and friends. Are you ready to bring a little sunshine to your table with this irresistible salad? Why is this salad a must-try? Fresh, Vibrant Ingredients: The Feta & Cranberry Rigatoni Salad bursts with life, featuring fresh herbs, creamy cheese, and sweet fruit. Simple Preparation: With just a few steps, this dish is perfect for any skill level—no culinary experience required! Versatile Meal: Enjoy it as a delightful lunch or a refreshing side at your next BBQ, just like our Lemon Arugula Pasta! Crowd-Pleasing Flavor: The balance of tangy feta and sweet cranberries appeals to all palates, ensuring it’s a favorite at gatherings. Quick to Make: Ready in under 30 minutes, this salad is your go-to for a satisfying meal without the hassle! Feta & Cranberry Rigatoni Salad Ingredients For the Salad Rigatoni Pasta – Provides structure and texture with ridges that hold onto the dressing. Substitute with penne or farfalle if desired. Feta Cheese, Crumbled – Adds salty richness and creaminess, balancing the sweet cranberries. You can swap with goat cheese for a different flavor. Dried Cranberries – Offer sweetness and a chewy texture; fresh cranberries aren’t recommended, but raisins can substitute for similar sweetness. Red Onion, Finely Chopped – Provides sharpness and crunch, cutting through the richness of feta. Replace with green onions for a milder flavor. Fresh Parsley, Chopped – Adds earthy freshness and color; feel free to use basil or cilantro for a different herbal note. For the Lemon Vinaigrette Olive Oil – The base for the vinaigrette that contributes a smooth texture; avocado oil is a lighter option. Lemon Juice – Provides acidity and zest; you can use additional vinegar like apple cider for a different tang. Honey – Adds subtle sweetness to the vinaigrette; maple syrup can be a vegan alternative. Dijon Mustard – Enhances flavor and helps emulsify the dressing; yellow mustard can be substituted for a different taste. Salt & Black Pepper – Essential for flavor enhancement; adjust to taste. This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is the perfect blend of freshness and flavor! Step‑by‑Step Instructions for Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Step 1: Cook the Rigatoni Bring a large pot of salted water to a rolling boil over high heat. Add the rigatoni pasta and cook according to package instructions, usually around 10-12 minutes, until al dente. Stir occasionally to prevent sticking. Once done, the pasta should be tender yet firm to the bite. Step 2: Rinse the Pasta Drain the cooked rigatoni in a colander and quickly rinse it under cold running water to stop the cooking process. This step is crucial for maintaining the pasta’s texture. Once cool, transfer the rigatoni to a large mixing bowl, giving it room to blend in the upcoming ingredients. Step 3: Add Feta Cheese Crumble the feta cheese into small pieces and add it to the cooled rigatoni in the mixing bowl. The creamy texture of feta pairs beautifully with the pasta, ensuring every bite bursts with flavor. Gently fold the cheese into the pasta using a spatula, being careful not to break it down too much. Step 4: Incorporate Dried Cranberries Next, mix in the dried cranberries, distributing them evenly throughout the pasta and feta. Their sweet and chewy texture contrasts perfectly with the creamy feta, creating a delightful flavor combination in your Feta & Cranberry Rigatoni Salad. Step 5: Add Onions and Parsley Finely chop the red onion and sprinkle it over the pasta mixture, followed by a generous handful of chopped fresh parsley. The onions add a sharp bite while the parsley brings a bright touch. Use your spatula to combine everything gently, ensuring even distribution of the ingredients. Step 6: Prepare the Lemon Vinaigrette In a small bowl, whisk together the olive oil, fresh lemon juice, honey, Dijon mustard, and a pinch of salt and black pepper. The vinaigrette’s zesty notes will enhance the flavors of your Feta & Cranberry Rigatoni Salad. Whisk until the mixture is well incorporated and slightly emulsified. Step 7: Dress the Salad Pour the freshly made lemon vinaigrette over the pasta mixture. Using a spatula, toss everything together gently yet thoroughly, ensuring that the rigatoni is well-coated with the dressing. Observe how the vibrant colors and textures come together beautifully in this refreshing salad. Step 8: Taste and Adjust Finally, taste the salad and adjust the seasoning as needed, adding more salt, pepper, or even lemon juice to suit your palate. Serve immediately for the best texture, or refrigerate for 30 minutes to allow the flavors to meld and deepen, making your Feta & Cranberry Rigatoni Salad even more delightful. Feta & Cranberry Rigatoni Salad Variations Feel free to get creative with your Feta & Cranberry Rigatoni Salad—there are so many delicious ways to customize it! Pasta Alternatives: Try substituting rigatoni with penne or farfalle for a fun twist in shape and texture. Each shape brings its own character to the dish, making it feel fresh and new with every serving. Cheese Switch: Go for goat cheese or fresh mozzarella instead of feta to explore different flavor profiles. This simple swap can dramatically change the creaminess and taste, creating an equally delightful experience. Sweetness Upgrade: Incorporate fresh or dried fruits like chopped apples or sliced strawberries alongside cranberries for an additional burst of sweetness. Mixing up the fruits adds layers of flavor, making each bite a sweet surprise. Nutty Crunch: Add toasted walnuts, almonds, or pecans for an irresistible crunch. The added texture complements the creamy ingredients, making the salad feel even heartier. Herb Infusion: Experiment with fresh herbs—basil, cilantro, or chives can brighten up the salad’s flavor profile. The right herb combination can transform the entire dish, offering a fresh and fragrant experience. Grilled Goodness: Toss in grilled chicken or shrimp for a protein boost that makes the salad a complete meal. This addition not only adds heartiness but also makes it a satisfying dish for dinner. Spicy Kick: Add a sprinkle of red pepper flakes or diced jalapeños if you’re craving a little heat. A touch of spice can elevate the dish and create an exciting flavor contrast with the sweetness of the cranberries. Vinaigrette Variations: Swap out lemon juice for lime or even balsamic vinegar to bring new tanginess to your dressing. A few drops of your favorite vinaigrette can build a distinctive taste that keeps your salad lively. Feel free to explore these variations to make the Feta & Cranberry Rigatoni Salad your own! For more refreshing ideas, try our similar Chickpea Salad with Grilled Vegetables or Thai Chicken Salad for more exciting flavors. Make Ahead Options These Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette components are perfect for meal prep enthusiasts! You can cook the rigatoni and mix the salad ingredients (minus the vinaigrette) up to 24 hours in advance. Store the cooked pasta and salad components in separate airtight containers in the refrigerator to maintain their texture and flavor. The lemon vinaigrette can also be prepared in advance and refrigerated for up to 3 days. To finish the salad, simply combine the pasta and salad ingredients with the vinaigrette right before serving, tossing gently to ensure everything is well-coated. With these make-ahead options, you’ll enjoy a refreshing, delicious meal with minimal effort during busy weeknights! What to Serve with Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette This vibrant salad is perfect for a complete meal, and pairing it with the right sides will elevate your dining experience. Grilled Chicken: Offers a savory contrast to the sweet cranberries, adding a satisfying protein element to your meal. Garlic Bread: The aromatic, buttery flavor complements the tangy salad beautifully, perfect for sopping up any leftover vinaigrette. Steamed Asparagus: Crisp and tender, the earthy taste of asparagus enhances the salad’s freshness, creating a delightful texture contrast. Quinoa: This nutty grain adds heartiness and a protein boost, making your meal even more wholesome and filling. Caprese Skewers: A beautiful combination of tomatoes, mozzarella, and basil; the classic flavors pair wonderfully with the salad’s zesty notes. Chilled White Wine: A glass of crisp Sauvignon Blanc contrasts the rich feta and sweet cranberries, making for a refreshing sip alongside each bite. Pairing your Feta & Cranberry Rigatoni Salad with any of these options turns your meal into a colorful feast sure to please friends and family alike! How to Store and Freeze Feta & Cranberry Rigatoni Salad Fridge: Keep leftovers in an airtight container for up to 3 days. This not only preserves freshness but also keeps the flavors vibrant. Freezer: While not recommended for freezing, if necessary, you could freeze portions without the vinaigrette for up to 1 month. Thaw in the fridge overnight, then mix in the dressing before serving. Reheating: If you prefer warmth, gently heat the rigatoni in a microwave or on the stovetop, adding a splash of olive oil to moisten. Keep in mind that the feta may soften, but the flavors will remain lovely. Dressing Storage: If preparing ahead, store the lemon vinaigrette separately to maintain its texture. Mix it in just before serving your Feta & Cranberry Rigatoni Salad! Expert Tips for Feta & Cranberry Rigatoni Salad Rinse Thoroughly: Rinsing your rigatoni after cooking is essential; it prevents the pasta from getting gummy and keeps it al dente. Resting Time: Allow your salad to chill in the fridge for at least 30 minutes before serving. This helps the flavors of the Feta & Cranberry Rigatoni Salad meld together beautifully. Taste as You Go: Adjust the seasoning of your salad just before serving. Don’t hesitate to add a dash more salt or a squeeze of lemon juice for brightness! Herb Variations: Experiment with different herbs such as basil or cilantro if you’re looking to switch up the freshness in your salad. Texture Matters: For added crunch, consider toasting some nuts like walnuts or almonds and sprinkle them over the salad before serving. Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe FAQs How should I select ripe ingredients? Absolutely! When choosing your ingredients, look for firm, vibrant vegetables and fresh herbs. The rigatoni should feel smooth and not broken. For feta, a block is often fresher than pre-crumbled. When it comes to cranberries, pick packages free from sticky residue, which can indicate aging. Trust your senses—if the colors are bright and the smells fresh, you’re on the right track! How do I store leftovers properly? To maintain freshness, refrigerate leftovers of your Feta & Cranberry Rigatoni Salad in an airtight container for up to 3 days. Be sure to keep the lemon vinaigrette separate if you’ve made it in advance; this will help preserve the crisp texture of the pasta and freshness of the ingredients. If you do combine it, consume it within two days for best flavor. Can I freeze this pasta salad? While it’s not recommended to freeze this salad once it’s dressed, you can freeze the rigatoni without any vinaigrette for up to 1 month. To do this, ensure it’s completely cool, then portion it into airtight containers. When you’re ready to enjoy it, thaw overnight in the fridge and mix in fresh dressing just before serving. What if my pasta is too mushy? Very! If you find your pasta is mushy, it might have overcooked during boiling. Next time, be sure to boil until just al dente—firm to the bite. If it’s already mushy, consider incorporating it into a baked dish or turn it into a soup as a creative way to use it up. Remember to rinse your pasta with cold water immediately after cooking to prevent overcooking! Are there any dietary considerations for this salad? Yes! This Feta & Cranberry Rigatoni Salad is vegetarian-friendly, making it suitable for many diets. However, if you or your guests have lactose sensitivities, I recommend substituting crumbled feta with a vegan cheese alternative. And for an extra sweet twist without honey, you can swap to maple syrup to cater to vegan diners. Always check for individual allergies, especially with dried cranberries, as some brands may contain added sugars or preservatives. Feta & Cranberry Rigatoni Salad with Bright Lemon Vinaigrette This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is vibrant and refreshing, perfect for gatherings or as a light lunch. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 12 minutes minsChilling Time 30 minutes minsTotal Time 57 minutes mins Servings: 4 servingsCourse: SaladsCuisine: AmericanCalories: 300 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Salad8 ounces Rigatoni Pasta Substitute with penne or farfalle if desired.6 ounces Feta Cheese, Crumbled Can substitute with goat cheese.1 cup Dried Cranberries Raisins can substitute for similar sweetness.1/2 cup Red Onion, Finely Chopped Replace with green onions for milder flavor.1/4 cup Fresh Parsley, Chopped Basil or cilantro can be used for a different flavor.For the Lemon Vinaigrette1/3 cup Olive Oil Avocado oil is a lighter option.1/4 cup Lemon Juice Additional vinegar can be used for different tang.1 tablespoon Honey Maple syrup can be a vegan alternative.1 tablespoon Dijon Mustard Yellow mustard can be substituted.to taste Salt & Black Pepper Adjust to taste. Equipment large potColanderMixing BowlSpatulawhisksmall bowl Method Step-by-Step InstructionsBring a large pot of salted water to a rolling boil over high heat. Add the rigatoni pasta and cook according to package instructions, usually around 10-12 minutes, until al dente. Stir occasionally to prevent sticking.Drain the cooked rigatoni in a colander and rinse it under cold running water to stop the cooking process. Transfer the rigatoni to a large mixing bowl.Crumble the feta cheese into small pieces and add it to the cooled rigatoni. Gently fold the cheese into the pasta using a spatula.Mix in the dried cranberries, distributing them evenly throughout the pasta and feta.Finely chop the red onion and sprinkle it over the pasta mixture, followed by chopped fresh parsley. Combine gently with a spatula.In a small bowl, whisk together the olive oil, fresh lemon juice, honey, Dijon mustard, and a pinch of salt and black pepper.Pour the vinaigrette over the pasta mixture and toss everything together gently.Taste the salad and adjust the seasoning as needed. Serve immediately or refrigerate for 30 minutes to enhance the flavors. Nutrition Serving: 1servingCalories: 300kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 15mgSodium: 450mgPotassium: 200mgFiber: 3gSugar: 10gVitamin A: 300IUVitamin C: 10mgCalcium: 200mgIron: 2mg NotesRinsing the rigatoni after cooking is essential; it prevents the pasta from getting gummy. Allow the salad to chill for at least 30 minutes before serving for the best flavor. Tried this recipe?Let us know how it was!
