If you’re craving a pasta salad that perfectly balances creamy, tangy, sweet, and crunchy elements, you have to try this Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe. It’s an absolute crowd-pleaser that brings together tender rigatoni, salty feta, tart dried cranberries, and toasted walnuts, all tied up with a bright, zesty lemon vinaigrette. Whether you’re packing it for a picnic or serving it as a vibrant side at dinner, this salad bursts with flavors and textures that make every bite memorable.
Ingredients You’ll Need
This salad is a wonderful showcase of simple, wholesome ingredients that each play a vital role in flavor and texture. The rigatoni provides a hearty base, while the feta and cranberries bring the perfect savory and sweet contrast. Spinach adds freshness, and walnuts introduce a satisfying crunch. Then there’s the lemon vinaigrette, a zesty finish that ties everything together beautifully.
- 12 oz rigatoni pasta: The tube shape holds dressing and ingredients perfectly, making every bite flavorful.
- 1/2 cup crumbled feta cheese: Adds a creamy, salty punch that complements the sweetness of cranberries.
- 1/3 cup dried cranberries: Provide a tart, chewy sweetness to brighten up the dish.
- 1/4 cup toasted walnuts, chopped: Offer a rich crunch and nutty depth when toasted.
- 2 cups baby spinach: Fresh and slightly earthy, balancing the other bold flavors.
- 1/4 red onion, thinly sliced: Adds a crisp bite and mild sharpness.
- 3 tbsp extra virgin olive oil: The base for the lemon vinaigrette, ensuring smoothness and richness.
- 1 tbsp fresh lemon juice: Brings bright acidity that lifts the whole salad.
- 1 tsp honey: Offers subtle sweetness to balance the tartness of lemon and cranberries.
- 1/2 tsp Dijon mustard: Adds a hint of tangy depth to the dressing.
- Salt and black pepper to taste: Essential for seasoning and bringing out the flavors.
How to Make Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe
Step 1: Cook the Pasta to Perfection
Start by cooking the rigatoni according to the package instructions until it’s perfectly al dente. This means it should be tender but have a little bite to it, which gives the salad a nice texture. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool it down. This step is key for ensuring your salad doesn’t turn mushy and holds onto its shape and bite when tossed.
Step 2: Whisk Together the Bright Lemon Vinaigrette
While the pasta is cooling, prepare the dressing. In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, honey, Dijon mustard, salt, and black pepper. The zesty lemon juice combined with the smooth olive oil and a touch of sweet honey creates a perfectly balanced vinaigrette that will coat each ingredient with vibrant flavor.
Step 3: Combine all the Flavorful Salad Ingredients
In a large bowl, mix the cooked rigatoni with crumbled feta cheese, dried cranberries, toasted chopped walnuts, fresh baby spinach, and thinly sliced red onion. This combination truly showcases the magic of the Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe — creamy, crunchy, sweet, and savory, all in one bowl.
Step 4: Dress and Toss Gently
Drizzle the freshly prepared lemon vinaigrette over the salad and toss gently to combine. Be careful not to overmix so that the ingredients keep their unique textures and the pasta doesn’t break up. Tossing just enough helps the dressing cling to every piece, ensuring you get bursts of flavor in each forkful.
Step 5: Serve Immediately or Chill
This salad is delicious served right away when all the ingredients are fresh and vibrant. But if you have time, chilling it in the fridge for a little while lets the flavors meld and develop beautifully. Either way, it’s guaranteed to be a hit.
How to Serve Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe
Garnishes
Consider topping your salad with a sprinkle of fresh chopped parsley or additional toasted walnuts for added color and texture. A few extra crumbles of feta on top also provide a pretty and tasty finish. These simple garnishes make your presentation pop and add freshness.
Side Dishes
This salad pairs excellently with grilled chicken, roasted vegetables, or even a light fish dish. Its bold flavors complement a variety of mains without overwhelming them. For a vegetarian meal, serve it alongside warm garlic bread or a bowl of hearty soup for a satisfying combo.
Creative Ways to Present
Make this salad stand out by serving it in individual mason jars or colorful bowls. For a fun twist, layer the ingredients instead of tossing them all together at once — guests can see the beautiful colors and mix as they eat. It’s wonderful for potlucks or casual gatherings where presentation counts.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe in an airtight container in the refrigerator for up to three days. Keep the salad chilled and give it a gentle stir before serving again to redistribute the dressing and freshen the flavors.
Freezing
This salad is best enjoyed fresh and does not freeze well because the texture of the pasta, spinach, and walnuts will change once thawed. For the best taste and texture, prepare the salad fresh or consume leftovers within a few days.
Reheating
If you want a warm version, gently reheat the salad without the spinach and nuts in a skillet or microwave—then toss in the fresh spinach and walnuts afterward to keep their crunch and vibrancy intact. However, this salad really shines served cold or at room temperature.
FAQs
Can I use a different type of pasta?
Absolutely! While rigatoni is fantastic because its shape holds the dressing well, penne or fusilli would be great alternatives. Just stick to pasta shapes with grooves or tubes for the best texture and flavor absorption.
Is there a way to make this salad vegan?
Yes! Swap the feta cheese for a plant-based alternative or omit it altogether, and use maple syrup or agave nectar instead of honey in the lemon vinaigrette. The salad will still be fresh and flavorful.
Can I prepare the salad dressing in advance?
Definitely. You can whisk together the lemon vinaigrette a day ahead and keep it refrigerated. Just give it a good shake or stir before drizzling it over the salad for best results.
What can I substitute for walnuts if I have allergies?
Toasted pumpkin seeds or sliced almonds make excellent alternatives that provide a similar crunch and nutty flavor. Just toast them lightly to enhance their taste.
How long can I let the salad chill before serving?
Chilling the salad for at least 30 minutes up to 2 hours allows the flavors to marry beautifully. Beyond that, the spinach might wilt a bit, so it’s best enjoyed within that window for optimal freshness.
Final Thoughts
This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe is one of those dishes you find yourself making again and again because it’s just that good. With its lively mix of flavors, textures, and colors, it never fails to brighten up any meal or gathering. Go ahead, give this salad a try and watch it become your go-to for easy, delicious, and impressive meals that everyone will love.
Print
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant and flavorful Rigatoni Salad featuring tangy feta cheese, sweet dried cranberries, crunchy toasted walnuts, and fresh baby spinach, all tossed in a zesty lemon vinaigrette. This dish is perfect as a light lunch or a refreshing side for your gatherings.
Ingredients
Pasta
- 12 oz rigatoni pasta
Salad Mix
- 1/2 cup crumbled feta cheese
- 1/3 cup dried cranberries
- 1/4 cup toasted walnuts, chopped
- 2 cups baby spinach
- 1/4 red onion, thinly sliced
Dressing
- 3 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp honey
- 1/2 tsp Dijon mustard
- Salt and black pepper to taste
Instructions
- Cook Pasta: Cook rigatoni according to package directions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
- Make Dressing: In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until well combined and emulsified.
- Combine Salad Ingredients: In a large bowl, add the cooked and cooled rigatoni, crumbled feta cheese, dried cranberries, toasted walnuts, baby spinach, and thinly sliced red onion.
- Toss Salad: Drizzle the lemon vinaigrette over the salad ingredients and toss gently to ensure everything is evenly coated with the dressing.
- Serve: Serve the salad immediately for a fresh taste or chill it in the refrigerator for a while to enhance the flavors before serving.
Notes
- To toast walnuts, place them in a dry skillet over medium heat, stirring frequently for 3-5 minutes until fragrant.
- For a vegan version, substitute feta cheese with a plant-based cheese alternative and use maple syrup instead of honey.
- This salad can be made a few hours ahead and stored in the fridge; toss before serving.
- Add a handful of fresh herbs such as basil or mint for an extra flavor dimension.
- You can substitute rigatoni with other pasta shapes like penne or farfalle.
