There is something truly delightful about a salad that combines vibrant colors, fresh textures, and a burst of tangy, sweet, and savory flavors all in one bowl. The Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe is exactly that kind of dish—a refreshing pasta salad that effortlessly balances creamy feta, tart dried cranberries, crunchy cucumbers, and zesty lemon dressing. Perfect for a quick lunch, a picnic, or as a side at your next gathering, this recipe is a favorite that I just can’t wait to share with you. Once you try it, you’ll understand why it’s an absolute crowd-pleaser!
Ingredients You’ll Need
Each ingredient in this salad plays a vital role, contributing layers of flavor, texture, and color. From the tender rigatoni pasta that provides a perfect base to the vibrant fresh parsley that adds a burst of green, these simple yet essential ingredients come together beautifully.
- 12 oz rigatoni pasta: The tubular shape of rigatoni is great for holding onto the vinaigrette and bits of toppings.
- 1 cup crumbled feta cheese: Adds a creamy, salty tang that perfectly complements the sweetness of cranberries.
- ½ cup dried cranberries: Offers a chewy texture and sweet-tart burst in every bite.
- ½ cup cucumber, diced: Brings fresh crunch and hydration to balance richer flavors.
- ½ red onion, thinly sliced: Adds a mild pungency and pop of color to the mix.
- 1 cup cherry tomatoes, halved: Juicy and sweet, they brighten the salad visually and flavor-wise.
- 2 tablespoons fresh parsley, chopped: A fragrant herb that lifts the salad with fresh, green notes.
- 3 tablespoons olive oil: The base of our lemon vinaigrette, providing richness and smoothness.
- 2 tablespoons fresh lemon juice: Packs the vinaigrette with a lively, zesty punch.
- 1 teaspoon Dijon mustard: Adds depth and a subtle spicy kick to the dressing.
- 1 teaspoon honey (optional): Balances the acidity and adds a gentle sweetness.
- 1 garlic clove, minced: Gives a mild, aromatic undertone to the vinaigrette.
- Salt and pepper, to taste: Essential for seasoning and bringing all flavors together 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, because seasoning the water is the first secret to flavorful pasta. Add the rigatoni and cook it until al dente, usually about 10 minutes. Once cooked, drain the rigatoni and rinse it with cold water. This cools the pasta fast and stops the cooking process, helping it keep a great texture in the salad.
Step 2: Make the Lemon Vinaigrette
While the pasta is draining, prepare the dressing. In a small bowl or jar, combine olive oil, freshly squeezed lemon juice, Dijon mustard, optional honey, minced garlic, and a pinch of salt and pepper. Whisk or shake it briskly until the vinaigrette emulsifies into a smooth, glossy dressing that will beautifully coat every bite of your salad.
Step 3: Assemble the Salad
Grab a large mixing bowl and start layering in the ingredients: the cooled rigatoni, crumbled feta, dried cranberries, diced cucumber, thinly sliced red onion, and those juicy halved cherry tomatoes. Then, drizzle your freshly made lemon vinaigrette over everything. Gently toss the salad with care so every component is coated evenly, melding the flavors together without mashing those delicate ingredients.
Step 4: Garnish and Serve
Finish off the Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe with a sprinkle of chopped fresh parsley. This not only adds an appealing pop of green but also a wonderfully fresh aroma. You can serve the salad immediately for a bright, crisp experience or let it chill in the fridge for about 30 minutes to let the flavors meld and marry perfectly.
How to Serve Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe
Garnishes
For an extra special touch, consider adding toasted pine nuts or slivered almonds on top. These provide a delightful crunch and nutty flavor that pairs beautifully with the feta and cranberries. Fresh basil leaves can be a lovely alternative or addition to parsley, bringing a sweet herbal note.
Side Dishes
This salad shines wonderfully alongside grilled chicken, a flaky white fish, or even a juicy steak. It also pairs well with crusty bread or garlic bread for a more casual meal. For vegetarian options, serve it with stuffed peppers or alongside a hearty lentil stew.
Creative Ways to Present
Try serving this salad in hollowed-out bell peppers or small mason jars for individual servings at a party. It also makes a fantastic layered dip when you spread the salad over a bed of greens and top it with extra feta and cranberries. The Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe is as versatile as it is delicious, so don’t be afraid to get creative!
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors become even more pronounced after resting, but I recommend adding any fresh herbs or crunchy garnishes just before serving to keep their brightness and texture intact.
Freezing
This salad is best enjoyed fresh or chilled, so freezing is not recommended. The texture of the fresh vegetables and feta will change dramatically upon freezing and thawing, making the salad less enjoyable.
Reheating
Since this is a cold pasta salad, reheating is not necessary or suggested. If you prefer a warm dish, try serving the pasta and toppings separately, heating only the pasta and then combining it with fresh ingredients just before eating.
FAQs
Can I use a different pasta instead of rigatoni?
Absolutely! While rigatoni is perfect for holding the vinaigrette and bits of salad, you can substitute with penne, farfalle, or fusilli for similar texture and ease of eating.
Is it possible to make the dressing without honey?
Yes, the honey is optional and serves to balance the acidity of the lemon juice. If you prefer a tangier vinaigrette, feel free to leave it out or replace with a small amount of maple syrup.
How long does the salad keep its best texture?
For optimal freshness, enjoy the salad within 2-3 days. The cucumbers may soften a bit over time, but the overall flavor stays delightful when stored properly.
Can I add protein to this salad?
Definitely! Grilled chicken, shrimp, or even chickpeas would be excellent additions to make this salad more filling and protein-packed.
What other herbs work well with this salad?
Besides parsley, fresh basil, mint, or dill can all add a fresh, aromatic twist that complements the lemon vinaigrette and salad ingredients beautifully.
Final Thoughts
If you’re looking for a vibrant, flavorful, and easy salad to brighten up your mealtime, the Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe is a winner every time. Its unique blend of textures and tangy, sweet, and savory flavors is truly something special. So gather your ingredients, have fun tossing this together, and get ready to fall in love with a new favorite dish that’s as stunning on the plate as it is delicious.
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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 vibrant and refreshing rigatoni salad featuring tangy feta cheese, sweet dried cranberries, and crisp vegetables, all tossed in a zesty lemon vinaigrette. Perfect for a quick and flavorful meal or a delightful side dish.
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 and rinse with cold water to cool. 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 thoroughly until the vinaigrette is emulsified and smooth. Set aside.
- Assemble the Salad: In a large mixing bowl, combine the cooled rigatoni, crumbled feta cheese, dried cranberries, diced cucumber, thinly sliced red onion, and halved cherry tomatoes. Drizzle the prepared lemon vinaigrette over the salad and toss gently to coat all ingredients evenly.
- Garnish and Serve: Sprinkle chopped fresh parsley over the salad for a fresh and colorful garnish. Serve immediately for a crisp texture, or chill in the refrigerator for 30 minutes to allow the flavors to meld beautifully before serving.
Notes
- Rinsing the pasta with cold water stops the cooking process and helps cool the pasta for the salad.
- Honey is optional in the vinaigrette; omit it for a tangier, less sweet dressing.
- You can substitute rigatoni with other pasta shapes like penne or fusilli.
- For added protein, consider adding grilled chicken or chickpeas.
- This salad can be stored in the refrigerator for up to 2 days, though fresh parsley garnish is best added just before serving.
