If you are looking for a refreshing, vibrant dish that bursts with flavor and color, you have to try this Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe. It is the perfect balance of tangy, sweet, and savory elements all tossed together with tender pasta and a zesty lemon dressing that brightens every bite. Whether you want a quick lunch, a side for your dinner, or a dish to impress at your next gathering, this salad brings together the creaminess of feta, the chewiness of dried cranberries, and the crispness of fresh veggies in an irresistible way. Trust me, once you make this, it will become a go-to favorite in your recipe collection!
Ingredients You’ll Need
The beauty of the Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe is how simple yet thoughtfully chosen the ingredients are. Each one plays a vital role in creating the rich, fresh, and textured experience this salad delivers, making it as delicious as it is colorful.
- Rigatoni pasta (12 oz): The perfect shape for holding the dressing and chunky ingredients, creating a satisfying bite every time.
- Crumbled feta cheese (1 cup): Brings a salty, creamy tang that pairs wonderfully with the sweetness of cranberries.
- Dried cranberries (½ cup): Adds pops of sweet chewiness that contrast beautifully with the savory elements.
- Diced cucumber (½ cup): Offers a fresh, crisp crunch to lighten the salad.
- Thinly sliced red onion (½): Adds a sharp bite and a splash of vibrant color.
- Cherry tomatoes, halved (1 cup): Juicy bursts of flavor that contribute sweetness and brightness.
- Fresh parsley, chopped (2 tablespoons): A fragrant herb that lifts and finishes the salad with a green freshness.
- Olive oil (3 tablespoons): Provides a smooth, rich base for the vinaigrette dressing.
- Fresh lemon juice (2 tablespoons): Brings zesty brightness that wakes up every ingredient.
- Dijon mustard (1 teaspoon): Adds depth and a subtle kick to the vinaigrette.
- Honey (1 teaspoon, optional): Balances the tartness with a gentle touch of sweetness.
- Minced garlic (1 clove): Infuses the dressing with aromatic warmth.
- Salt and pepper: Essential seasonings that enhance all the flavors perfectly.
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 boil — this is your first chance to build flavor. Add the rigatoni pasta and cook it according to the package instructions until it’s just al dente, typically around ten minutes. The key here is not to overcook it; you want a tender but firm bite that stands up to the dressing and mix-ins. Once done, drain the pasta and rinse it under cold water to stop the cooking process and cool it off. Set it aside in a colander to drain completely.
Step 2: Make the Lemon Vinaigrette
While the pasta cools, whip up the vibrant lemon vinaigrette that will bring this salad to life. In a small bowl or jar, combine fresh lemon juice, olive oil, Dijon mustard, minced garlic, salt, and pepper. If you love a hint of sweetness, add the optional honey here as well. Whisk or shake the ingredients together until they emulsify into a smooth, tangy dressing that sings with freshness. This vinaigrette is where the magic happens, perfectly balancing the creamy feta and sweet cranberries.
Step 3: Assemble the Salad
Time to bring everything together! In a large mixing bowl, combine the cooled rigatoni pasta with crumbled feta cheese, dried cranberries, diced cucumber, thinly sliced red onion, and halved cherry tomatoes. Drizzle the lemon vinaigrette over the top and toss gently but thoroughly, making sure every piece of pasta and vegetable is lightly coated in that zesty goodness. This step is all about harmony—each bite should offer a blend of flavors and textures.
Step 4: Garnish and Serve
Finish the salad with a generous sprinkle of chopped fresh parsley for a pop of bright green color and fresh herbal notes. You can serve the salad immediately for a lively, crisp experience, or chill it in the refrigerator for about 30 minutes to let the flavors meld and deepen. Either way, this Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe dazzles on the plate and palate.
How to Serve Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe
Garnishes
Adding fresh parsley as a garnish is a simple but effective way to elevate the presentation and add a refreshing aroma. You can also sprinkle in some toasted pine nuts or walnuts for extra crunch and a subtle nutty flavor that complements the feta beautifully.
Side Dishes
This salad pairs wonderfully with grilled chicken, roasted vegetables, or even a light fish dish. Its bright and tangy profile makes it an excellent contrast to heavier, smoky flavors, making your meal well-rounded and exciting.
Creative Ways to Present
For a charming party option, serve the salad in individual glass jars or small bowls, layering ingredients for visual appeal. You could also scoop it into hollowed-out bell peppers or tomatoes for a colorful, edible serving vessel everyone will admire.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in an airtight container in the refrigerator. It will keep well for up to 3 days, though the pasta may soak up some dressing and soften slightly over time. Give it a gentle toss before serving again to refresh the flavors.
Freezing
This particular salad is best enjoyed fresh and does not freeze well due to the texture changes in pasta, vegetables, and dressing after thawing. For freezer-friendly options, consider keeping components like cooked pasta or vinaigrette separately and assemble fresh when ready.
Reheating
Since this is a cold pasta salad, reheating is not recommended. However, if you prefer it at room temperature, simply let it sit out for 15 to 20 minutes before serving. This allows the flavors to open up without losing the refreshing qualities.
FAQs
Can I use a different type of pasta for this salad?
Absolutely! While rigatoni is excellent for catching the dressing and mix-ins, other shapes like penne, rotini, or farfalle work beautifully and offer unique textures.
Is there a substitute for dried cranberries?
If cranberries aren’t your favorite, try dried cherries, golden raisins, or even fresh pomegranate seeds for a similar burst of sweet and tart flavor.
Can this salad be made vegan?
Yes! Simply swap the feta cheese for a vegan cheese alternative or omit it entirely while boosting flavor with extra herbs or nuts.
How long does the lemon vinaigrette keep?
The lemon vinaigrette can be stored separately in an airtight container in the fridge for up to a week, making it quick to toss with pasta whenever you’re ready.
Can I add protein to make it a full meal?
Definitely! Grilled chicken, shrimp, or chickpeas are fantastic additions that transform this salad into a satisfying, protein-rich dish.
Final Thoughts
I truly hope you give this delightful Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe a try very soon. It’s one of those dishes that feels special yet comes together so effortlessly, making it perfect for any occasion. The blend of creamy, sweet, tangy, and fresh flavors will keep you coming back for more, and your friends and family are sure to be impressed every time you serve it.
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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 refreshing and flavorful Rigatoni Salad featuring tangy feta cheese, sweet dried cranberries, crisp cucumber, and vibrant cherry tomatoes, all tossed in a zesty lemon vinaigrette. Perfect for a quick lunch or a side dish at gatherings.
Ingredients
Pasta
- 12 oz rigatoni pasta (or your favorite pasta shape)
Salad Ingredients
- 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 until al dente, typically about 10 minutes. Drain the pasta, rinse with cold water to cool, and set aside to drain completely.
- Make the Lemon Vinaigrette: In a small bowl or jar, combine olive oil, fresh lemon juice, Dijon mustard, honey (if using), minced garlic, salt, and pepper. Whisk or shake vigorously until the vinaigrette is emulsified and smooth. Set aside.
- Assemble the Salad: In a large mixing bowl, combine the cooled rigatoni, crumbled feta, dried cranberries, diced cucumber, sliced red onion, and halved cherry tomatoes. Drizzle the lemon vinaigrette over the salad and gently toss to combine, making sure the pasta and ingredients are evenly coated.
- Garnish and Serve: Sprinkle chopped fresh parsley on top for garnish. Serve immediately or chill in the refrigerator for 30 minutes to allow flavors to meld before serving.
Notes
- Rinsing the pasta with cold water stops the cooking process and prevents it from sticking together.
- The honey in the vinaigrette is optional and can be adjusted based on your preference for sweetness.
- This salad can be made ahead and stored in the fridge for up to 24 hours.
- For added crunch, consider adding toasted nuts or seeds.
