The Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is truly one of those dishes that stops a potluck table in its tracks. Perfectly al dente rigatoni gets tossed with creamy feta, bright cranberries, toasted walnuts, and a zingy homemade lemon vinaigrette. The flavors sing together in harmony, delivering that holy grail combo of tangy, sweet, salty, and crunchy. It’s colorful, naturally vegetarian, and manages to feel both luxurious and everyday—just the sort of dish I reach for when I want everyone at the table to ask for the recipe.
Ingredients You’ll Need
The beauty of this Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette lies in its carefully chosen ingredients. Each element not only adds flavor but gives you a pop of texture, color, or zing that really elevates the dish. Here’s why you won’t want to skip a thing!
- Rigatoni Pasta (12 oz): The ridges on rigatoni catch every bit of vinaigrette and chunky topping.
- Feta Cheese, crumbled (1 cup): Its creamy, salty tang is the backbone of this salad.
- Dried Cranberries (3/4 cup): These add pockets of sweetness and a gorgeous ruby hue.
- Toasted Walnuts, chopped (1/2 cup): Toasting boosts their flavor and adds an irresistible crunch.
- Red Onion, thinly sliced (1/2 small): Paper-thin slices turn mild and slightly sweet in the salad.
- Fresh Parsley, chopped (1/4 cup): Adds herbal freshness and a burst of green.
- Lemon Zest (zest of 1 lemon): Brightens up every bite and ties the whole dish together.
- Olive Oil (1/3 cup): Lays down a velvety base for the vinaigrette.
- Fresh Lemon Juice (3 tablespoons): The key to a punchy, mouthwatering vinaigrette.
- Dijon Mustard (1 teaspoon): Adds a subtle heat and helps the dressing emulsify.
- Honey (1 teaspoon): Balances all that lemon and mustard with a touch of sweetness.
- Salt & Black Pepper: Essential finishing touches—season to your taste!
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 cook the rigatoni according to the package instructions until perfectly al dente. You want the pasta to hold its shape and have a little bite, so don’t overcook it. Once it’s done, drain and rinse under cold water—this not only stops the cooking but also cools it down for the salad.
Step 2: Toast the Walnuts
While your pasta is cooking, take a moment to toast your chopped walnuts in a dry skillet over medium heat. Just a few minutes will do—stir constantly until you catch a toasty, nutty aroma and see a subtle golden color. This step deepens the flavor and packs extra crunch into every bite.
Step 3: Whisk the Lemon Vinaigrette
In a small bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, honey, salt, and black pepper. Keep whisking until the mixture looks creamy and unified—emulsifying it ensures every pasta piece gets a glossy, flavorful coating once tossed.
Step 4: Assemble the Salad
In a large mixing bowl, combine the cooled rigatoni, crumbled feta, dried cranberries, toasted walnuts, thinly sliced red onion, fresh parsley, and lemon zest. Pour the lemon vinaigrette over the top and gently toss everything together with a big spoon, making sure all the colorful bits are well-distributed.
Step 5: Chill and Serve
Once everything is mixed, cover the bowl and let your Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette chill in the fridge for at least 30 minutes. This lets the flavors mingle and the pasta soak up all that citrusy goodness. Serve it cold or bring it to room temperature if you prefer—either way, it’s absolutely irresistible.
How to Serve Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Garnishes
A handful of extra crumbled feta, freshly chopped parsley, or even an extra sprinkle of lemon zest on top right before serving gives this salad that final flourish. Not only does it look more inviting, but every bite feels a little more special.
Side Dishes
This salad plays beautifully with so many things! Pair it alongside a simple grilled chicken breast, chickpea patties, or even tuck it in as part of a bigger Mediterranean-style buffet. It’s hearty enough to be a meal on its own, but versatile as a side for picnics or potlucks too.
Creative Ways to Present
Try serving the Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette in individual jars for portable picnics, or pile it high onto a big platter so everyone can see the beautiful jumble of colors. For a dinner party, serve atop a bed of arugula or baby greens—guests will be wowed by the restaurant-worthy presentation.
Make Ahead and Storage
Storing Leftovers
Any leftovers can be packed into an airtight container and stashed in the fridge for up to three days. The flavors deepen as they sit, making this Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette just as appealing (if not more) the next day.
Freezing
It’s best not to freeze this salad—both feta and the vinaigrette can separate or get watery when thawed. For freshest flavor and texture, enjoy within a couple days of making.
Reheating
This salad is meant to be enjoyed cold or at room temperature. If it’s been in the fridge and feels a bit firm, just let it sit on the counter for 20 minutes before serving for the best taste and texture.
FAQs
Can I make Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette ahead of time?
Absolutely! In fact, this salad gets even better after a few hours in the fridge. The flavors meld perfectly as it chills, making it an ideal dish for meal prep, holidays, or easy weekday lunches.
What pasta substitutes can I use if I don’t have rigatoni?
No rigatoni? Not a problem! Penne, farfalle (bowties), or even fusilli work well in this recipe. What matters most is using a pasta shape that can grab the vinaigrette and chunky toppings.
Can I add protein to make this a main course?
Definitely! Grilled chicken, leftover turkey, or even canned chickpeas blend seamlessly into the Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette, turning it into an ultra-satisfying main dish.
Is this recipe gluten free?
As written, it isn’t, but you can easily make it gluten-free by swapping in your favorite gluten-free pasta. Just follow the package directions for boiling and you’re all set.
How can I mellow out the raw onion flavor?
If you’re sensitive to raw onion, soak the sliced red onion in a bowl of cold water for 10–15 minutes, then drain and pat dry before adding to the salad. It’ll taste much milder but still add that great bite.
Final Thoughts
Whether you’re feeding a crowd, packing a lunch, or just craving a burst of sunny flavor, this Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is bound to become a new favorite. Give it a try and let the zesty, creamy, and crunchy goodness win you over!
Print
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a refreshing and flavorful pasta salad that combines the tangy taste of feta cheese, the sweetness of dried cranberries, and the crunch of walnuts, all tossed in a zesty lemon vinaigrette.
Ingredients
Main Salad:
- 12 oz rigatoni pasta
- 1 cup crumbled feta cheese
- 3/4 cup dried cranberries
- 1/2 cup chopped walnuts (toasted)
- 1/2 small red onion (thinly sliced)
- 1/4 cup chopped fresh parsley
- zest of 1 lemon
For the Lemon Vinaigrette:
- 1/3 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- salt and black pepper to taste
Instructions
- Cook the Rigatoni: Cook the rigatoni according to package instructions until al dente. Drain and rinse under cold water to cool.
- Make the Lemon Vinaigrette: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.
- Assemble the Salad: In a large mixing bowl, combine the cooled pasta, feta cheese, cranberries, toasted walnuts, red onion, parsley, and lemon zest. Pour the vinaigrette over the salad and toss gently to coat.
- Chill and Serve: Chill the salad for at least 30 minutes before serving to allow flavors to develop. Serve cold or at room temperature.
Notes
- Add grilled chicken or chickpeas for extra protein.
- You can substitute rigatoni with penne or farfalle if preferred.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean-American
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 10g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg
