When you’re in the mood for something that tastes like a celebration of fresh flavors and bold textures, look no further than Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette. This vibrant dish combines tender pasta, creamy feta, sweet cranberries, and the zippy tang of homemade lemon vinaigrette—it’s everything you want in a salad, whether you’re hosting friends or stealing a quiet lunch for yourself. It’s a showstopper, but it’s also ridiculously easy to make, and every bite is bursting with color and contrast that will have you savoring each forkful.
Ingredients You’ll Need
With just a handful of thoughtfully chosen ingredients, you can build layers of taste and texture that make this salad unforgettable. Each element brings its own personality to the bowl, creating a harmonious balance that’s as beautiful as it is delicious. Here’s what you need, and a little insight into why it truly matters:
- Rigatoni pasta: The ridges and sturdy shape of rigatoni make it ideal for holding onto vinaigrette and tasty add-ins.
- Dried cranberries: These chewy gems add sweetness and a pop of color that brightens every forkful.
- Feta cheese, crumbled: Tangy and creamy, feta brings saltiness and richness that pairs beautifully with tart cranberries.
- Red onion, finely diced: Its lively crunch and sharp bite offer a welcome contrast to the creamy feta and sweet cranberries.
- Baby spinach, chopped: Fresh greens provide color and a subtle earthiness that rounds out the salad.
- Cucumber, diced: Cool and crisp, cucumber refreshes the palate and adds irresistible crunch.
- Toasted walnuts, chopped: Toasting walnuts deepens their flavor and gives the salad a nutty, satisfying finish.
- Olive oil: The base of your vinaigrette, olive oil brings a soft richness to balance the acidity.
- Fresh lemon juice: Adds brightness and tang that wakes up every ingredient.
- Lemon zest: Don’t skip this! It packs extra citrus perfume and zing into the dressing.
- Dijon mustard: A touch of Dijon brings subtle heat and helps the vinaigrette emulsify.
- Honey: Just a little sweetness offsets the acidity and ties everything together.
- Garlic, minced: A clove of fresh garlic infuses the dressing with inviting warmth.
- Salt and black pepper: Simple, but essential; seasoning brings all the flavors to life.
How to Make Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Step 1: Cook the Rigatoni
Bring a large pot of salted water to a boil and add the rigatoni. Cook according to package directions until just al dente—you want the pasta to hold its shape in the salad. As soon as it’s done, drain and rinse it thoroughly under cold water to stop the cooking and cool it down. This also keeps the salad from getting gluey later. Transfer the pasta to your largest mixing bowl.
Step 2: Whisk Up the Lemon Vinaigrette
While the pasta cools, grab a small bowl and your favorite whisk. Pour in the olive oil, fresh lemon juice, lemon zest, Dijon mustard, honey, minced garlic, salt, and black pepper. Whisk until everything looks gorgeous and slightly creamy from the emulsification. This lively dressing is what gives the Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette its signature flavor explosion!
Step 3: Mix in the Salad Ingredients
To your bowl of cooled rigatoni, add the dried cranberries, crumbled feta, finely diced red onion, chopped baby spinach, diced cucumber, and the toasted walnuts. Each addition makes the salad come alive with contrasting textures and subtle flavors. The walnuts lend irresistible crunch, while the cranberries and feta go perfectly together for a balance of sweet and salty.
Step 4: Dress and Toss
Pour the freshly whisked lemon vinaigrette right over the salad ingredients. Using large salad spoons (or just clean hands!), toss everything together until each piece of rigatoni and every bite of veg is glistening and coated. This ensures the vinaigrette works its magic on every component.
Step 5: Chill and Blend the Flavors
If you can resist digging in immediately, cover the bowl and let your salad chill in the fridge for at least 20 minutes. This quick rest helps all the flavors meld, making the Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette even more irresistible when you finally serve it up.
How to Serve Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Garnishes
A scatter of extra feta, a handful of fresh herbs like parsley or basil, or an extra dusting of lemon zest takes your salad from homemade to gourmet. Garnishes add visual punch and an extra pop of flavor just before serving—don’t be shy about piling them on!
Side Dishes
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a main event on its own, but it’s fabulous beside grilled chicken, seared salmon, or hearty chickpea patties. Pair it with warm pita or a crusty sourdough for a Mediterranean-inspired spread that feels restaurant-worthy.
Creative Ways to Present
This salad loves a big, beautiful platter or wide, shallow bowl that lets all its colors shine. For parties, portion it into individual jars or glasses for easy serving and a pretty visual. Packed into a lunchbox or picnic basket, it holds up wonderfully and still looks irresistible.
Make Ahead and Storage
Storing Leftovers
Leftover Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette keeps like a dream. Store it in an airtight container in the refrigerator for up to three days. The flavors keep deepening, and the pasta stays pleasantly chewy—just give it a quick toss before serving again.
Freezing
While freezing isn’t recommended for this salad (the vegetables and cheese can lose their texture after thawing), the good news is it’s so delicious that leftovers rarely linger! For best flavor and texture, enjoy it fresh from the fridge within a few days.
Reheating
This salad is designed to be enjoyed cold or at room temperature, so there’s no need to reheat. If it’s been sitting in the fridge for a while, let it rest out for 10-15 minutes before serving, to bring out the vinaigrette’s zing and the feta’s creaminess.
FAQs
Can I make Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette ahead of time?
Absolutely! In fact, making it a few hours (or even a day) in advance gives the components time to soak up the tangy-sweet vinaigrette. Just keep it tightly covered in the fridge and toss again before serving.
What other proteins can I add if I want a heartier salad?
Grilled chicken, flaky salmon, or even canned chickpeas or white beans are fabulous mix-ins. They soak up the lemon vinaigrette and add satisfying substance, making Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette a main meal.
Can I use a different pasta shape than rigatoni?
Definitely! Penne and rotini work wonderfully, as they also hold dressing well. Just avoid very fine or delicate shapes that might get lost among the other salad ingredients.
Is there a vegan option for this salad?
Of course! Simply swap out the feta for your favorite plant-based cheese and use maple syrup instead of honey in the vinaigrette. The flavor will still be bright and vibrant.
How do I keep the walnuts crunchy?
Add walnuts just before serving to maintain their crunch, especially if preparing the salad ahead of time. Store extra toasted walnuts separately and sprinkle over each portion for texture that pops.
Final Thoughts
If you’re searching for a unique and delightful salad that impresses every single time, you simply must try Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette. It’s bright, balanced, and bursting with personality—the sort of recipe you’ll want to pass along to friends and family. Grab your ingredients, give it a whirl, and get ready to fall in love with your new favorite pasta salad!
Print
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Enjoy a delightful fusion of flavors with this Feta & Cranberry Rigatoni Salad featuring a zesty Lemon Vinaigrette. Perfect for a light and refreshing meal!
Ingredients
Main Salad:
- 12 ounces rigatoni pasta
- 1/2 cup dried cranberries
- 1 cup feta cheese crumbled
- 1/2 cup red onion finely diced
- 1 cup baby spinach chopped
- 1/2 cup cucumber diced
- 1/4 cup toasted walnuts chopped
Lemon Vinaigrette:
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 garlic clove minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the Rigatoni: Boil rigatoni until al dente, drain, rinse, and transfer to a bowl.
- Prepare Vinaigrette: Whisk olive oil, lemon juice, zest, mustard, honey, garlic, salt, and pepper.
- Mix Salad: Combine cranberries, feta, onion, spinach, cucumber, walnuts with pasta.
- Toss: Pour vinaigrette over salad, toss to coat evenly.
- Chill and Serve: Refrigerate for 20 minutes before serving.
Notes
- Substitute pasta with penne or rotini if desired.
- Add grilled chicken or chickpeas for extra protein.
- Flavors develop nicely if refrigerated overnight.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop, Tossed
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 365
- Sugar: 9 g
- Sodium: 390 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 20 mg
