Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

This vibrant rigatoni salad blends the creamy tang of feta cheese with the sweet tartness of dried cranberries. Tossed lightly in a zesty lemon vinaigrette, every bite offers a refreshing contrast of textures and flavors that makes it perfect for lunch or a light dinner.

With its mix of chewy pasta, crisp red onion, and fresh herbs, this salad is not only delicious but visually inviting, ensuring it’ll be a crowd-pleaser at any gathering or meal.

Ingredients

• Rigatoni Pasta: 2 cups of tube-shaped pasta that holds dressing beautifully with a firm yet tender bite.
• Feta Cheese: 1 cup of salty, crumbly feta adds creamy texture and rich flavor contrast.
• Dried Cranberries: 1/2 cup provides chewy sweetness that complements the tangy feta perfectly.
• Red Onion: 1/4 cup finely chopped, lending a sharp, slightly pungent crunch to the salad.
• Fresh Parsley: 1/4 cup chopped for a bright, herbaceous note and vibrant color.
• Olive Oil: 1/4 cup high-quality extra virgin olive oil forms the base of the vinaigrette for smooth richness.
• Lemon Juice: 2 tablespoons fresh to add zesty brightness and balance the salad flavors.
• Honey: 1 teaspoon to subtly sweeten the vinaigrette, mellowing the acidity.
• Dijon Mustard: 1/2 teaspoon helps emulsify the dressing while adding gentle heat and depth.
• Salt: 1/4 teaspoon to enhance all the combined flavors harmoniously.
• Black Pepper: 1/4 teaspoon freshly ground for a mild peppery kick.

Instructions

Boil Pasta to Al Dente

Bring a large pot of salted water to a vigorous boil, then add the rigatoni. Cooking it al dente, usually 10 to 12 minutes, ensures the pasta remains firm with a slight chew, perfect for salads to prevent mushiness.

Drain and Cool Pasta

Once cooked, drain the pasta in a colander and rinse under cold water. This stops the cooking process immediately and cools the pasta for salad preparation, preserving the ideal texture.

Combine Main Ingredients

Place the drained rigatoni in a large bowl. Add crumbled feta cheese, dried cranberries, finely chopped red onion, and fresh parsley. This mix balances creamy, sweet, sharp, and herbaceous flavors for a lively salad.

Prepare Lemon Vinaigrette Dressing

In a small bowl, whisk together olive oil, fresh lemon juice, honey, Dijon mustard, salt, and black pepper. Whisking emulsifies the dressing, ensuring the oil and lemon juice blend smoothly with a sweet and tangy punch.

Toss Salad with Dressing

Pour the lemon vinaigrette over the pasta mixture and toss gently until everything is evenly coated. This distributes the dressing thoroughly and enhances every bite with balanced flavor and moisture.

Adjust Seasoning and Chill

Taste the salad and add more salt or pepper if needed to suit your palate. Refrigerate for 30 minutes if time allows, enabling the flavors to meld and intensify for a more cohesive taste experience.

Storage Tips

Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to maintain pasta texture and mix before serving.

Serving Suggestions

This salad pairs beautifully with grilled chicken or fish for a balanced meal. It also makes a vibrant side dish alongside Mediterranean-inspired meals or as a standalone lunch with crusty bread.

FAQs

Can I use other pasta shapes?

Yes, short sturdy pasta like penne or fusilli work well as they hold the dressing and ingredients similarly to rigatoni.

Is this salad suitable for meal prep?

Absolutely. Prepare it a day ahead and store chilled; just toss before serving to refresh the flavors.

Can I make this salad vegan?

Replace feta with a vegan cheese alternative or omit it, and ensure the honey is substituted with maple syrup or agave.

What else can I add for extra texture?

Toasted nuts, such as almonds or walnuts, add crunch, while sliced cucumber or bell peppers contribute freshness.

How can I keep the salad from becoming watery?

Rinsing and draining pasta well plus adding dressing just before serving helps prevent sogginess and watery salad.

Can the dressing be made in advance?

Yes, it can be whisked together a day before and stored in the refrigerator; bring it to room temperature before mixing into salad.

Feta Cranberry Rigatoni Salad

A vibrant rigatoni salad with creamy feta, tangy cranberries, and a zesty lemon vinaigrette, offering a refreshing and flavorful lunch option with a perfect balance of textures.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course lunch, Salad

Cuisine Mediterranean

Servings 4 people

Calories 450 kcal

Equipment

• 1 large pot
• 1 colander
• 1 large mixing bowl
• 1 small bowl
• 1 whisk

Ingredients

  

• 2 cups rigatoni pasta
• 1 cup feta cheese crumbled
• 1/2 cup dried cranberries
• 1/4 cup red onion finely chopped
• 1/4 cup fresh parsley chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon honey
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

• Bring a large pot of salted water to a boil.
• Cook rigatoni pasta in boiling water until al dente, about 10 to 12 minutes.
• Drain pasta in a colander and rinse under cold water to stop cooking.
• Allow pasta to drain completely, then place in a large mixing bowl.
• Crumble feta cheese into the bowl with the pasta.
• Add dried cranberries and finely chopped red onion to the bowl.
• Sprinkle chopped fresh parsley over the pasta mixture.
• In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper to make the dressing.
• Pour the lemon vinaigrette over the pasta and toss gently to coat all ingredients evenly.
• Taste and adjust seasoning with additional salt or pepper if needed.
• Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

Notes

• Rinse pasta with cold water to prevent mushiness.
• Substitute feta with goat cheese for a creamier texture.
• Adjust honey or lemon juice for desired sweetness or tanginess.
• Add toasted nuts for extra crunch.
• Best enjoyed within 2 days if prepared ahead.