If you are looking for a vibrant dish that perfectly balances tangy, sweet, and savory flavors, the Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe is absolutely the way to go. This salad showcases tender rigatoni pasta tossed with crumbly feta, chewy dried cranberries, crisp vegetables, and a zesty lemon vinaigrette that brightens every bite. It’s a refreshing dish that feels both elegant and effortlessly casual—ideal for potlucks, weeknight dinners, or even as a make-ahead lunch. Each ingredient shines on its own but also creates a delicious harmony when combined, making this pasta salad an instant favorite you’ll want to keep coming back to.
Ingredients You’ll Need
Every ingredient in this salad plays a crucial role in delivering incredible flavor and texture. From the creamy feta to the juicy cherry tomatoes, these basics come together to create a colorful, satisfying dish that’s as beautiful as it is delicious.
- 12 oz rigatoni pasta: Use your favorite pasta shape, but rigatoni holds the dressing wonderfully and has a great bite.
- 1 cup crumbled feta cheese: Adds a salty creaminess that contrasts perfectly with the sweetness of the cranberries.
- ½ cup dried cranberries: Brings a pop of chewy sweetness that livens up every forkful.
- ½ cup cucumber, diced: Provides refreshing crunch and balances the richer elements.
- ½ red onion, thinly sliced: Offers a mild sharpness and beautiful color contrast.
- 1 cup cherry tomatoes, halved: Adds juicy bursts of natural sweetness and acidity.
- 2 tablespoons fresh parsley, chopped: Brightens the salad with fresh herbal notes.
- 3 tablespoons olive oil: Creates a smooth base for the lemon vinaigrette, enhancing flavor without overpowering.
- 2 tablespoons fresh lemon juice: Delivers citrusy brightness that ties all ingredients together.
- 1 teaspoon Dijon mustard: Adds a subtle tang and helps emulsify the vinaigrette.
- 1 teaspoon honey (optional): A touch of sweetness to balance the tart lemon and sharp mustard.
- 1 garlic clove, minced: Infuses a gentle savory note with just the right amount of zip.
- Salt and pepper, to taste: Essential for enhancing and balancing all the flavors.
How to Make Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Adding salt helps season the pasta from the inside out. Toss in the rigatoni and cook until just al dente, usually around 10 minutes, so it retains a nice firmness that stands up to the dressing and mix-ins. Drain and rinse with cold water immediately to stop the cooking and cool the pasta, ensuring the salad is perfectly chilled instead of warm.
Step 2: Make the Lemon Vinaigrette
While the pasta cools, whisk together the olive oil, fresh lemon juice, Dijon mustard, honey if you like a slightly sweeter touch, minced garlic, and a pinch of salt and pepper. This vinaigrette is the star dressing that brings brightness and a silky texture to the whole dish. Whisk until the mixture is smooth and emulsified, giving you a beautiful tangy sauce that coats every bite of rigatoni perfectly.
Step 3: Assemble the Salad
In a large mixing bowl, combine the cooled rigatoni, crumbled feta, dried cranberries, diced cucumber, sliced red onion, and halved cherry tomatoes. Pour the lemon vinaigrette over everything and give it a gentle toss, making sure each ingredient is kissed by the zesty dressing. This step is where all the flavors really start to mesh, creating a delightful medley of textures and tastes.
Step 4: Garnish and Serve
Finally, sprinkle chopped fresh parsley on top for a pop of color and herby freshness. You can serve this salad right away if you like it crisp and lively, or pop it in the refrigerator for about 30 minutes to let the flavors mingle and deepen for an even tastier experience. Either way, it’s a dish that will impress just about anyone who tries it.
How to Serve Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe
Garnishes
Fresh parsley is a classic garnish that adds vibrancy, but you can also consider toasted pine nuts or slivered almonds for an extra crunch, or even a sprinkle of cracked black pepper to enhance the savory notes. Bright lemon zest on top also complements the vinaigrette wonderfully.
Side Dishes
This salad shines on its own but pairs beautifully with grilled chicken, roasted veggies, or crusty bread for a well-rounded meal. It also works wonderfully alongside Mediterranean-style dishes such as hummus and pita or stuffed grape leaves.
Creative Ways to Present
Serve it in individual mason jars for picnic-perfect portions or layered in a clear glass bowl to show off the gorgeous colors. You could also toss it with some leafy greens like arugula or baby spinach to stretch it further and add even more freshness.
Make Ahead and Storage
Storing Leftovers
Leftover Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe keeps well in an airtight container in the refrigerator for up to 2 days. The flavors continue to develop, but for the best texture, add any fresh herbs or extra dressing just before serving.
Freezing
Because of the fresh veggies and cheese, this salad doesn’t freeze well as the texture can become soggy or watery once thawed. It’s best enjoyed fresh or within a couple of days refrigerated.
Reheating
This salad is designed to be eaten cold or at room temperature, so reheating is not recommended. If you want to warm it up slightly, do so gently in the microwave for just a few seconds, but know the fresh crispness will mellow.
FAQs
Can I use a different type of pasta?
Absolutely! While rigatoni is perfect because it holds the dressing well, you can substitute with penne, fusilli, or farfalle. Just choose a pasta shape that can trap the vinaigrette and mix-ins.
Is this salad good for meal prep?
Yes, it’s fantastic for meal prep. Prepare it a day ahead to allow flavors to meld, and store it refrigerated. Just keep any delicate herbs aside until serving if you like them bright and fresh.
Can I make the salad vegan?
You can easily make a vegan version by omitting the feta or replacing it with a plant-based cheese alternative. The rest of the ingredients are naturally vegan.
How do I prevent the salad from getting soggy?
Rinsing the cooked pasta with cold water stops the cooking process and prevents mushiness. Also, be sure to drain the pasta well and store the salad covered in the refrigerator until serving to maintain freshness.
Can I add protein to this salad?
Definitely! Grilled chicken, chickpeas, or even roasted tofu are excellent additions that turn this into a satisfying main course without overpowering the salad’s delicate flavors.
Final Thoughts
I can’t recommend the Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe enough—it’s one of those dishes that brings pure joy to the table with every single bite. Whether you’re making it for a casual family dinner, a festive gathering, or simply to treat yourself to a delicious and healthy meal, this salad delivers mouthwatering flavor and delightful texture without any fuss. Give it a try and watch it quickly become one of your favorite go-to pasta salads!
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Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant and refreshing Feta & Cranberry Rigatoni Salad tossed in a zesty lemon vinaigrette. Perfectly cooked rigatoni pasta is combined with tangy feta cheese, sweet dried cranberries, crisp cucumber, red onion, and juicy cherry tomatoes, then garnished with fresh parsley for a light and flavorful meal or side dish.
Ingredients
Salad
- 12 oz rigatoni pasta (or your favorite pasta shape)
- 1 cup crumbled feta cheese
- ½ cup dried cranberries
- ½ cup cucumber, diced
- ½ red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 2 tablespoons fresh parsley, chopped
Lemon Vinaigrette
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional, for added sweetness)
- 1 garlic clove, minced
- Salt and pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions, until al dente (usually about 10 minutes). Drain the pasta, rinse with cold water to cool, and set aside to drain completely.
- Make the Lemon Vinaigrette: In a small bowl or jar, combine the olive oil, fresh lemon juice, Dijon mustard, honey (if using), minced garlic, salt, and pepper. Whisk together until the vinaigrette is emulsified and smooth. Set aside.
- Assemble the Salad: In a large mixing bowl, combine the cooled rigatoni, crumbled feta, dried cranberries, diced cucumber, sliced red onion, and halved cherry tomatoes. Drizzle the lemon vinaigrette over the salad and toss gently to combine, ensuring the pasta and ingredients are evenly coated.
- Garnish and Serve: Sprinkle chopped fresh parsley on top for garnish. Serve immediately, or chill in the refrigerator for 30 minutes for the flavors to meld before serving.
Notes
- For a vegan version, substitute feta cheese with a plant-based cheese alternative.
- Chilling the salad for 30 minutes before serving enhances the flavors.
- Add toasted pine nuts or walnuts for extra crunch.
- Ensure to rinse pasta with cold water after cooking to stop the cooking process and cool it for the salad.
