Jump to Recipe Print RecipeSummer may seem far away, but the moment I tossed together this Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette, I was instantly transported to a sunlit terrace in the Mediterranean. The creamy feta mingles with sweet cranberries, while the zesty lemon vinaigrette ties it all together beautifully. Perfect for those busy weeknights or last-minute picnics, I love how this meal comes together in just 20 minutes, making it an effortless choice for anyone craving fresh, homemade goodness. Not only is it quick to whip up, but it’s also packed with nutrients that make you feel as good as it tastes. So, are you ready to elevate your salad game with this delightful blend of flavors? Why is this salad so special? Vibrant Flavors: Each bite of this Feta & Cranberry Rigatoni Salad bursts with color and taste, thanks to the creamy feta and sweet cranberries. Quick Preparation: In just 20 minutes, you can serve a refreshing meal that impresses everyone at your table! Healthy Option: Packed with nutritious ingredients like spinach and walnuts, this salad won’t just satisfy your cravings but will also nourish your body. Versatile Dish: Whether you choose to serve it alongside grilled chicken or enjoy it solo, it suits any occasion from casual dinners to festive gatherings. Make-Ahead Delight: Prepare it in advance, let it chill, and let those flavors deepen for a dish that’s ready when you are. Want to explore more quick meal ideas? Check out our delicious Mediterranean-inspired recipes. Feta & Cranberry Rigatoni Salad Ingredients For the Salad • Rigatoni – Cook until al dente for the best structure and texture. • Feta Cheese – Crumble block feta for a fresher, creamier taste in your Feta & Cranberry Rigatoni Salad. • Dried Cranberries – Add a touch of sweetness and chewiness, but feel free to substitute with raisins for a different twist. • Walnuts (Chopped) – Crunchy and rich, these add delightful texture; sunflower seeds work as a nut-free alternative. • Baby Spinach – Use fresh spinach to brighten and elevate the dish with color and nutrients. • Red Onion – Slice thinly for a milder flavor that complements the other ingredients. For the Lemon Vinaigrette • Extra Virgin Olive Oil – High-quality oil makes a significant difference in taste for the dressing. • Lemon Juice – Freshly squeezed juice amplifies the salad’s brightness, enhancing overall flavor. • Honey – Balances the acidity with sweetness; swap with maple syrup for a vegan option. • Dijon Mustard – Adds a tangy kick; use whole grain mustard for added texture if preferred. • Salt & Black Pepper – Essential for enhancing all the flavors; adjust to your personal taste. Step‑by‑Step Instructions for Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Step 1: Cook the Rigatoni Begin by bringing a large pot of salted water to a rolling boil. Add the rigatoni and cook according to the package instructions, usually about 10-12 minutes, until al dente. Once cooked, drain the pasta in a colander and rinse it under cold water for a few moments to stop the cooking process and cool it down. Step 2: Make the Lemon Vinaigrette In a small mixing bowl, whisk together 1/4 cup of extra virgin olive oil, the juice of one freshly squeezed lemon, 1 tablespoon of honey, and 1 tablespoon of Dijon mustard. Season with salt and black pepper to taste. The vinaigrette should be well-combined and creamy, providing a zesty base for the Feta & Cranberry Rigatoni Salad. Step 3: Combine Salad Ingredients In a large mixing bowl, add the cooled rigatoni, crumbled feta cheese, dried cranberries, chopped walnuts, fresh baby spinach, and thinly sliced red onion. Use a large spoon to gently mix the ingredients together, ensuring that everything is evenly distributed and ready to be dressed. Step 4: Dress the Salad Drizzle the freshly made lemon vinaigrette over the mixed salad ingredients. Using a gentle folding motion, toss the salad to coat the rigatoni, spinach, and other components without breaking the pasta or crumbling the feta too much. You want every bite to be flavorful and dressed, but keep it light. Step 5: Serve or Chill You can serve the Feta & Cranberry Rigatoni Salad immediately for a fresh, vibrant meal. Alternatively, cover the bowl with plastic wrap and refrigerate for about 15 minutes to allow the flavors to meld beautifully. This chilling time can enhance the taste, making for an even more delightful experience. Feta & Cranberry Rigatoni Salad Variations Feel free to give your Feta & Cranberry Rigatoni Salad a personal touch with these delightful variations! Protein Boost: Add grilled chicken or chickpeas for extra protein, making this salad even more filling and satisfying. It’s a wonderful way to turn your salad into a heartier meal that can fuel your day! Greens Swap: Substitute mixed greens for baby spinach to change up the texture. This will not only add more crunch but also a variety of flavors, allowing you to enjoy a new dimension in every bite. Roasted Vegetables: Incorporate roasted vegetables, like zucchini or bell peppers, for added depth and flavor. They bring a warm, comforting element to this refreshing salad, enhancing your Mediterranean experience. Nuts Alternative: Use sunflower seeds or pumpkin seeds instead of walnuts for a nut-free option. This swap adds crunch while keeping the dish accessible for those with nut allergies. Sweet Twist: Swap dried cranberries with chopped dried apricots or figs for a different sweetness. Each of these alternatives provides a unique flavor profile that keeps your salad exciting and delicious. Vegan Variation: For a fully vegan salad, replace feta with crumbled tofu or a plant-based feta alternative. This keeps the creamy texture while ensuring everyone can indulge. Herb Infusion: Sprinkle fresh herbs like basil or mint for an aromatic twist. This simple addition elevates the flavors and brings a vibrant freshness that’s reminiscent of Mediterranean gardens. For more inspiration and recipe ideas, don’t forget to explore our delightful Mediterranean-inspired recipes that could take your culinary skills to the next level! How to Store and Freeze Feta & Cranberry Rigatoni Salad Fridge: Store the salad in an airtight container for up to 3 days. To keep the rigatoni and feta fresh, avoid adding vinaigrette until ready to eat. Freezer: Do not freeze the Feta & Cranberry Rigatoni Salad, as the texture of the pasta and feta may become mushy once thawed. Serving Tip: To enjoy leftovers, simply take out the salad, drizzle with a little olive oil if needed, and toss gently before serving for a refresh. What to Serve with Feta & Cranberry Rigatoni Salad? Elevate your dining experience with delightful pairings that enhance the vibrant flavors of this salad, creating a memorable meal. Grilled Chicken: Juicy and tender, it adds protein and heartiness, making your meal more filling while complementing the salad’s freshness. Garlic Bread: Warm, crispy, and buttery, this classic side provides a satisfying crunch that contrasts beautifully with the creamy feta and soft rigatoni. Mediterranean Quinoa: Nutty and nutritious, this dish adds a different texture while echoing the Mediterranean theme, enriching your palate with every bite. Summer Corn Salad: Bright and refreshing, the sweetness from grilled corn balances the tartness of cranberries, enhancing the overall flavor profile of your meal. Caprese Skewers: Cherry tomatoes, fresh mozzarella, and basil on a skewer provide a fun finger-food option with vibrant colors, perfect for gatherings or casual meals. Lemonade or Iced Tea: A cold, refreshing drink to cleanse your palate, both options enhance the zesty lemon vinaigrette in the salad while keeping things light. This mix of delicious pairings will not only round out your dinner but also ensure each bite tastes just as vibrant as the last! Make Ahead Options This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a fantastic choice for meal prep, saving you precious time during busy weeknights! You can prepare the rigatoni and store it in the refrigerator for up to 3 days, ensuring it cools completely before placing it in an airtight container. Additionally, you can make the lemon vinaigrette in advance (24 hours tops) to let those flavors marinate. When you’re ready to serve, simply combine everything in a large bowl, drizzle with the vinaigrette, and toss gently to coat. This way, you maintain the salad’s fresh taste and vibrant texture, allowing you to enjoy a delightful, homemade meal with minimal effort! Expert Tips for Feta & Cranberry Rigatoni Salad Rinse Rigatoni: Rinse the rigatoni after cooking to prevent it from clumping together, ensuring each piece remains distinct in your Feta & Cranberry Rigatoni Salad. Choose Fresh Ingredients: Opt for fresh baby spinach and high-quality olive oil. This enhances flavors and texture, making your salad taste vibrant and delicious. Dress Lightly: Use the lemon vinaigrette sparingly to avoid a soggy salad. You can always add more dressing later if needed to suit your taste. Chill for Flavor: Allow the salad to chill for around 15 minutes before serving. This resting time lets the flavors meld beautifully, enhancing the overall taste. Milder Onion Flavor: Thinly slice the red onion to achieve a milder flavor. If you prefer a sweeter taste, consider soaking the slices in cold water for 10 minutes before adding to the salad. Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe FAQs How do I know when the rigatoni is cooked perfectly? Cook the rigatoni until it’s al dente, which usually takes about 10-12 minutes. To check, taste a piece; it should be firm but not hard, meaning it has a slight bite to it. How should I store leftovers of the salad? Store any leftover Feta & Cranberry Rigatoni Salad in an airtight container in the fridge for up to 3 days. To prevent sogginess, keep the vinaigrette separate until you’re ready to enjoy it again! Can I freeze the rigatoni salad? It’s best not to freeze the Feta & Cranberry Rigatoni Salad since the texture of the pasta and feta may become mushy when thawed. Enjoy it fresh instead! If you have leftover vinaigrette, you could freeze that separately for future use. What if my feta cheese is too salty? If your feta cheese is overly salty, try rinsing it under cold water before crumbling it into your salad. This can reduce the saltiness without compromising its flavor. Alternatively, you can mix it with some unsalted yogurt to balance the taste. Can I use a different type of nut or seed in the salad? Absolutely! If you’re looking for a nut-free alternative, sunflower seeds or pumpkin seeds work wonderfully. They will add the desired crunch and richness without overwhelming the gorgeous flavors of the salad. Is this salad suitable for my gluten-sensitive friend? For a gluten-free option, you can easily substitute the rigatoni with gluten-free pasta alternatives. Just follow the cooking instructions on the package to ensure perfect al dente results! Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Bliss Enjoy a refreshing Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette, perfect for summer picnics and quick meals. Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 10 minutes minsChilling Time 15 minutes minsTotal Time 35 minutes mins Servings: 4 servingsCourse: SaladsCuisine: MediterraneanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Salad8 ounces Rigatoni Cook until al dente6 ounces Feta Cheese Crumble for better texture1 cup Dried Cranberries Substitute with raisins if desired1/2 cup Walnuts (Chopped) Use sunflower seeds for nut-free4 cups Baby Spinach Use fresh for best results1/2 medium Red Onion Slice thinlyFor the Lemon Vinaigrette1/4 cup Extra Virgin Olive Oil High-quality for best taste1 large Lemon Juice Freshly squeezed1 tablespoon Honey Swap with maple syrup for vegan option1 tablespoon Dijon Mustard Whole grain mustard can be usedto taste Salt & Black Pepper Adjust to personal preference Equipment large potColanderMixing BowlwhiskLarge spoon Method Step-by-Step InstructionsBegin by bringing a large pot of salted water to a rolling boil. Add the rigatoni and cook according to the package instructions, usually about 10-12 minutes, until al dente. Once cooked, drain the pasta in a colander and rinse it under cold water.In a small mixing bowl, whisk together the olive oil, lemon juice, honey, and Dijon mustard. Season with salt and black pepper to taste.In a large mixing bowl, add the cooled rigatoni, crumbled feta, dried cranberries, chopped walnuts, baby spinach, and sliced red onion. Mix gently.Drizzle the lemon vinaigrette over the mixed salad ingredients and toss lightly to coat without breaking the pasta.Serve immediately or cover and refrigerate for about 15 minutes to allow flavors to meld. Nutrition Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 15mgSodium: 250mgPotassium: 300mgFiber: 4gSugar: 10gVitamin A: 1500IUVitamin C: 15mgCalcium: 100mgIron: 2mg NotesRinse rigatoni after cooking to prevent clumping. Use fresh ingredients for better flavor and texture. Chill before serving for enhanced taste. 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