Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe
If you crave a salad that bursts with vibrant colors, refreshing textures, and a delightful punch of flavor, look no further than the Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe. This dish brings together the creamy tang of feta, the sweet chewiness of dried cranberries, and crisp vegetables, all tangled perfectly with al dente rigatoni pasta. The bright lemon vinaigrette ties everything together with a zesty finish that will keep you coming back for more. It’s a dish that’s not only simple to prepare but also impressive enough to share at any gathering.
Ingredients You’ll Need
Every ingredient in this salad plays its part in creating a balanced and refreshing meal. From the pasta’s comforting texture to the zesty vinaigrette, these essentials come together to deliver color, crunch, and flavor complexity with ease.
- 12 oz rigatoni pasta: The hearty tubes hold onto the dressing and make each bite satisfying.
- 1 cup crumbled feta cheese: Adds a creamy, tangy contrast that complements the sweet cranberries beautifully.
- ½ cup dried cranberries: Provide bursts of sweet chewiness for a delightful textural balance.
- ½ cup cucumber, diced: Offers cool, crisp freshness to lighten up the salad.
- ½ red onion, thinly sliced: Adds a subtle sharpness and crunch to keep the palate interested.
- 1 cup cherry tomatoes, halved: Brings juicy sweetness with bright color that enhances visual appeal.
- 2 tablespoons fresh parsley, chopped: Fresh herbaceous notes to brighten the dish and add a bit of greenery.
- 3 tablespoons olive oil: The base for the lemon vinaigrette, providing richness and smoothness.
- 2 tablespoons fresh lemon juice: The star of the vinaigrette, lending a vibrant tang.
- 1 teaspoon Dijon mustard: Helps emulsify the vinaigrette while introducing subtle depth.
- 1 teaspoon honey (optional): A touch of sweetness to balance the acidity of the lemon.
- 1 garlic clove, minced: Adds a layer of savory warmth to the dressing.
- Salt and pepper, to taste: Essential seasonings to bring out 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 strong boil. Adding salt is crucial as it seasons the pasta from the inside out. Toss in the rigatoni and cook it until it’s al dente, which usually takes about 10 minutes depending on your pasta brand. Once cooked, drain the pasta and immediately rinse it with cold water. This step stops the cooking process, cools the pasta down for the salad, and prevents clumping. Let it drain thoroughly and set it aside so it can fully cool.
Step 2: Make the Lemon Vinaigrette
While the pasta cooks, it’s time to whip up that lively lemon vinaigrette. In a small bowl or jar, combine olive oil, freshly squeezed lemon juice, Dijon mustard, honey if you prefer a hint of sweetness, minced garlic, and a pinch of salt and pepper. Whisk or shake vigorously until the mixture becomes emulsified and silky smooth. This tangy dressing brightens every bite of the salad and ties all the ingredients beautifully together.
Step 3: Assemble the Salad
In a large bowl, toss together the cooled rigatoni, crumbled feta cheese, dried cranberries, diced cucumber, thinly sliced red onion, and halved cherry tomatoes. Pour over the lemon vinaigrette and gently stir everything to coat each component evenly without crushing the delicate ingredients. This is where the magic happens – the salad starts coming alive with vivid colors and flavors mingling harmoniously.
Step 4: Garnish and Serve
Finish by sprinkling chopped fresh parsley atop the salad for a burst of herbaceous freshness and a gorgeous green contrast. You can serve this salad right away if you love a crisp, refreshing bite or chill it in the refrigerator for about 30 minutes to let all those wonderful flavors fuse together. Either way, this Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe will impress every time.
How to Serve Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe
Garnishes
Beyond parsley, you can add some toasted pine nuts or slivered almonds for crunch, or fresh mint leaves for an extra pop of brightness. A light drizzle of good quality extra virgin olive oil over the top just before serving elevates the flavors and gives it a silky finish.
Side Dishes
This salad pairs wonderfully with grilled chicken, roasted vegetables, or even as a refreshing complement to a hearty sandwich. Its balance of tangy, sweet, and savory elements makes it versatile enough to accompany a wide range of main courses.
Creative Ways to Present
For an eye-catching presentation, serve the salad in individual clear glass bowls layered with colorful ingredients visible through the sides. Alternatively, hollow out some bell peppers or tomatoes and fill them with the salad for a charming, edible serving vessel that’s perfect for parties.
Make Ahead and Storage
Storing Leftovers
Any leftover Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe keeps well in an airtight container in the refrigerator for up to three days. Before serving again, give it a gentle toss to redistribute the dressing and freshen the flavors.
Freezing
Because of the fresh vegetables and feta cheese, freezing this salad is not recommended; the texture and taste may suffer after thawing. It’s best enjoyed fresh or refrigerated for short-term use only.
Reheating
This pasta salad is meant to be served cold or at room temperature, so reheating is not necessary. If you prefer a warmer salad, consider preparing a fresh batch or enjoy the cold salad as a refreshing contrast with warm dishes.
FAQs
Can I use a different pasta instead of rigatoni?
Absolutely! While rigatoni’s shape holds the dressing nicely, other pasta like penne, farfalle, or fusilli work just as well and bring their own texture to the salad.
Is it possible to make this salad vegan?
Yes, simply replace the feta with a plant-based cheese alternative and omit the honey or substitute it with maple syrup to keep the dressing vegan-friendly.
Can I add protein to this salad?
Definitely. Grilled chicken, chickpeas, or even cooked shrimp would be fantastic additions to make this salad more filling without overpowering the fresh flavors.
How long before serving can I prepare this salad?
You can make and toss the salad up to one day in advance. Just keep it chilled in the fridge and add fresh herbs just before serving for maximum freshness.
What can I do if I don’t have lemon juice?
Fresh lemon juice is key to the bright vinaigrette, but you can substitute with white wine vinegar or apple cider vinegar for a different tangy twist if needed.
Final Thoughts
I absolutely love how the Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe manages to be both light and satisfying, colorful and comforting all at once. It’s a perfect dish to brighten your weeknight dinners, impress guests, or pack for vibrant lunches. Trust me, once you try it, you’ll want to keep this one in your recipe rotation for good.
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Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A bright and refreshing Feta & Cranberry Rigatoni Salad tossed with a zesty lemon vinaigrette. This easy-to-make pasta salad combines creamy feta, sweet dried cranberries, crisp cucumber, red onion, and juicy cherry tomatoes, creating a perfect balance of flavors and textures. Ideal for quick lunches, picnics, or as a vibrant side dish.
Ingredients
Pasta Salad Ingredients
- 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, usually about 10 minutes, until al dente. Drain the pasta and rinse with cold water to cool it down, then let it 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 thoroughly until the vinaigrette is emulsified and smooth, then set aside.
- Assemble the Salad: In a large mixing bowl, combine the cooled rigatoni, crumbled feta cheese, dried cranberries, diced cucumber, sliced red onion, and halved cherry tomatoes. Drizzle the lemon vinaigrette over the salad and toss gently to coat all the ingredients evenly.
- Garnish and Serve: Sprinkle chopped fresh parsley on top as a garnish. Serve the salad immediately or chill it in the refrigerator for 30 minutes to allow the flavors to meld.
Notes
- For extra flavor, you can toast the dried cranberries lightly in a skillet before adding them.
- This salad can be made a few hours ahead and kept refrigerated. Add the parsley just before serving for freshness.
- Feel free to swap rigatoni for other pasta shapes like farfalle or penne.
- Adjust the honey in the vinaigrette to balance the tartness according to your preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
