This vibrant and flavorful Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe combines the perfect balance of sweet, tangy, and savory elements that will elevate any meal. Whether you’re hosting a summer gathering, preparing a make-ahead lunch, or looking for a satisfying side dish, this pasta salad delivers on both taste and visual appeal.
Why You’ll Love This Recipe
This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe is a crowd-pleaser that brings together contrasting flavors and textures in perfect harmony. The creamy, salty feta cheese pairs beautifully with sweet dried cranberries, while the crunchy toasted walnuts add a delightful textural element. The bright, zesty lemon vinaigrette ties everything together, creating a refreshing pasta salad that’s both satisfying and light.
What makes this recipe truly special is its versatility and convenience. It can be prepared ahead of time, actually improving in flavor as it sits, making it ideal for meal prep, potlucks, or busy weeknight dinners. The combination of Mediterranean-inspired ingredients with classic pasta salad elements creates a dish that’s both familiar and exciting, appealing to a wide range of taste preferences.
Ingredients You’ll Need
Rigatoni Salad:
- 12 oz rigatoni pasta – The tube shape holds the dressing and other ingredients perfectly
- 1/2 cup dried cranberries – Adds natural sweetness and chewy texture
- 1/2 cup crumbled feta cheese – Provides creamy, tangy richness
- 1/3 cup chopped fresh parsley – Brings fresh, herbaceous notes and vibrant color
- 1/4 cup thinly sliced red onion – Adds mild bite and beautiful purple hue
- 1/4 cup chopped toasted walnuts – Contributes satisfying crunch and nutty flavor
- Salt and black pepper to taste – For seasoning balance
Lemon Vinaigrette:
- 1/4 cup olive oil – Creates the base for a smooth, flavorful dressing
- 2 tablespoons freshly squeezed lemon juice – Provides bright acidity and citrus flavor
- 1 teaspoon lemon zest – Intensifies the lemon flavor with aromatic oils
- 1 teaspoon Dijon mustard – Acts as an emulsifier and adds subtle tang
- 1 teaspoon honey – Balances the acidity with natural sweetness
- 1 small garlic clove (minced) – Adds depth and aromatic complexity
- 1/4 teaspoon salt – Enhances all the flavors in the dressing
- 1/8 teaspoon black pepper – Adds gentle spice and warmth
How to Make Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe
Step-by-Step Instructions:
Step 1: Cook the Pasta Bring a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente, typically 10-12 minutes. The pasta should be tender but still have a slight bite to it. Drain the pasta thoroughly and rinse with cold water to stop the cooking process and cool it down for the salad.
Step 2: Prepare the Lemon Vinaigrette While the pasta cooks, prepare your dressing. In a small bowl or jar with a tight-fitting lid, combine the olive oil, freshly squeezed lemon juice, lemon zest, Dijon mustard, honey, minced garlic, salt, and black pepper. Whisk vigorously or shake the jar until the ingredients are well combined and emulsified. The dressing should appear smooth and unified.
Step 3: Toast the Walnuts If your walnuts aren’t already toasted, place them in a dry skillet over medium heat for 3-4 minutes, stirring frequently until they’re fragrant and lightly golden. Remove from heat and let them cool completely before chopping.
Step 4: Assemble the Salad In a large mixing bowl, combine the cooled rigatoni pasta, dried cranberries, crumbled feta cheese, chopped fresh parsley, thinly sliced red onion, and toasted walnuts. Pour the lemon vinaigrette over the pasta mixture.
Step 5: Toss and Season Using large spoons or salad tongs, gently toss all ingredients until the pasta and other components are evenly coated with the vinaigrette. Taste and adjust seasoning with additional salt and black pepper as needed.
Step 6: Chill and Serve Cover the bowl and refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together. Give it a final toss before presenting to ensure the dressing is well distributed.
Helpful Tips
Pasta Cooking Tips: Don’t overcook the rigatoni – it will continue to soften slightly as it sits in the dressing. Al dente pasta maintains better texture in cold salads and won’t become mushy over time.
Dressing Distribution: Make sure to toss the salad while the pasta is still slightly warm, as this helps the vinaigrette penetrate the pasta more effectively, resulting in better overall flavor.
Ingredient Preparation: Slice the red onion as thinly as possible to prevent it from overwhelming the other flavors. If you’re sensitive to raw onion, soak the slices in ice water for 10 minutes, then drain and pat dry before adding to the salad.
Make-Ahead Strategy: This salad actually improves after sitting for a few hours or overnight, making it perfect for meal prep. The flavors have time to meld, and the pasta absorbs some of the dressing for enhanced taste.
Customization Options: Feel free to add other Mediterranean ingredients like sun-dried tomatoes, Kalamata olives, or cucumber for additional flavor and texture variations.
Details
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes (plus chilling time)
Servings: 6-8 servings
Cuisine: Mediterranean-inspired
Course: Side dish, Main dish, Salad
This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe offers a perfect balance of nutrition and flavor. The whole grain pasta provides complex carbohydrates, while the feta cheese contributes protein and calcium. The walnuts add healthy omega-3 fatty acids, and the fresh herbs and vegetables provide essential vitamins and antioxidants.
Notes
Substitution Suggestions: If you can’t find rigatoni, penne, fusilli, or rotini pasta work equally well as they have shapes that hold the dressing effectively. For a dairy-free version, substitute the feta with vegan feta or omit it entirely and add extra nuts or seeds for protein.
Scaling the Recipe: This recipe doubles or triples easily for larger gatherings. When making larger quantities, you may need to add extra dressing to ensure all the pasta is properly coated.
Seasonal Variations: In summer, consider adding fresh berries or diced cucumber for extra freshness. During fall, dried cherries or chopped apples can replace the cranberries for a seasonal twist.
Gluten-Free Option: Simply substitute the rigatoni with your favorite gluten-free pasta shape. The rest of the ingredients are naturally gluten-free, making this an easy adaptation for dietary restrictions.
Frequently Asked Questions
Q: Can I make this salad ahead of time? A: Absolutely! This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe is actually better when made ahead. Prepare it up to 24 hours in advance and store it covered in the refrigerator. The flavors will develop and intensify over time.
Q: How long does this pasta salad last in the refrigerator? A: When properly stored in an airtight container, this salad will keep for 3-4 days in the refrigerator. Give it a good stir before serving leftover portions.
Q: Can I freeze this pasta salad? A: Freezing is not recommended for this recipe as the texture of the pasta, vegetables, and cheese will change significantly when thawed, resulting in a less appealing dish.
Q: What can I substitute for feta cheese? A: Goat cheese, ricotta salata, or even cubed fresh mozzarella can work as substitutes. For a vegan option, try crumbled vegan feta or nutritional yeast for a similar tangy flavor profile.
Q: Can I use fresh cranberries instead of dried? A: Fresh cranberries are quite tart and hard, so they’re not ideal for this recipe. If you want to use them, you’d need to cook them down into a sauce first, which would change the texture and character of the salad significantly.
Q: How can I make this salad more filling for a main dish? A: To transform this into a heartier main course, consider adding grilled chicken, chickpeas, or white beans. You could also increase the amount of nuts and cheese for additional protein and substance.
Storage Instructions
Store your Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe in an airtight container in the refrigerator for optimal freshness. Before serving leftover portions, remove the container from the refrigerator about 15 minutes early to allow it to come closer to room temperature, which enhances the flavors.
If the salad seems a bit dry after storage, you can refresh it by whisking together a small amount of olive oil and lemon juice and tossing it through the pasta. This will revive the dressing and restore the salad’s original texture and flavor intensity.
For best results, consume the salad within 3-4 days of preparation. While the pasta and most ingredients will keep longer, the fresh herbs may begin to wilt and lose their vibrant appearance after this time.
Conclusion
This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe proves that simple ingredients can create extraordinary results when combined thoughtfully. The interplay between the tangy feta, sweet cranberries, crunchy walnuts, and bright lemon dressing creates a harmonious dish that’s both satisfying and refreshing.
Whether you’re serving this at a summer barbecue, packing it for a picnic, or enjoying it as a light lunch, this pasta salad delivers consistent results and broad appeal. Its make-ahead friendly nature and ability to improve with time make it a reliable choice for busy cooks and entertaining alike.
The Mediterranean-inspired flavors bring a touch of sophistication to the classic pasta salad format, while remaining accessible and family-friendly. Try this recipe once, and it’s sure to become a regular rotation in your meal planning repertoire, perfect for any occasion that calls for fresh, flavorful, and satisfying food.
