This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a fresh and colorful mix that’s both tangy and a little sweet. The tender rigatoni pasta carries the creamy feta cheese and bursts of cranberry, all tied together with a zesty lemon vinaigrette that brightens every bite.
I love making this salad when I want something light but satisfying. The combination of salty feta and tart cranberries always surprises guests, and the lemon dressing adds just the right amount of zing. It’s easy to toss together, which means I can have a tasty dish on the table quickly without fuss.
My favorite way to serve this salad is chilled, perfect for a picnic or as a side at a casual dinner. It pairs well with grilled chicken or just on its own for a simple lunch. Whenever I bring it to gatherings, it seems to disappear fast, so I always make a little extra to share!
Key Ingredients & Substitutions
Rigatoni: Rigatoni holds the dressing well thanks to its ridges and large tubes. If you can’t find rigatoni, penne or rigate pasta are good substitutes that trap the flavors similarly.
Dried Cranberries: These add a nice tart sweetness. If you prefer less sweetness or can’t find cranberries, try dried cherries or golden raisins instead.
Feta Cheese: Feta adds creaminess and saltiness which balances the tart cranberries. For a milder taste, goat cheese works well too.
Fresh Parsley: Adds a fresh, herbal note. Cilantro or basil can be swapped in if you want a different flavor profile.
Walnuts/Pecans: These provide crunch and earthy flavor. Toast them lightly to bring out their aroma. Almonds or sunflower seeds can be used if preferred or for nut allergies.
Lemon Vinaigrette: Fresh lemon juice brightens the whole salad. If lemons aren’t handy, a splash of white wine vinegar or apple cider vinegar with a bit of zest can work.
How Can I Make the Lemon Vinaigrette Smooth and Well Blended?
A great lemon vinaigrette should be smooth and creamy, not separated. Here’s how you can get it right:
- Start by placing lemon juice, minced garlic, Dijon mustard, honey, salt, and pepper in a small bowl.
- Whisk these ingredients together gently to combine all flavors.
- Slowly drizzle in the olive oil while constantly whisking; this helps the ingredients emulsify and blend well.
- Keep whisking until the dressing looks thick and smooth, without oil floating on top.
- Taste and adjust the seasoning or sweetness to balance the tang of lemon.
Making the vinaigrette right will ensure the salad has a nice shine and every bite is flavorful!
Equipment You’ll Need
- Large pot – I like it because it boils water quickly and comfortably fits a lot of pasta.
- Colander – makes draining the pasta easy and mess-free.
- Whisk – essential for mixing the vinaigrette smoothly.
- Small bowl – for whisking the dressing ingredients separately.
- Large mixing bowl – perfect for tossing all the salad components together.
Flavor Variations & Add-Ins
- Use goat cheese instead of feta for a softer, slightly tangy taste.
- Add toasted pine nuts or sunflower seeds for extra crunch.
- Mix in cooked chicken or chickpeas to make it more filling.
- Swap dried cranberries with dried cherries or golden raisins for a different sweet note.
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Ingredients You’ll Need:
For the Salad:
- 12 oz rigatoni pasta
- ½ cup dried cranberries
- 1 cup crumbled feta cheese
- ¼ cup chopped fresh parsley
- ¼ cup chopped walnuts or pecans (optional, for crunch)
For the Lemon Vinaigrette:
- ¼ cup fresh lemon juice (about 1 large lemon)
- ⅓ cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 small garlic clove, minced
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, mainly boiling and cooling the pasta. Then chill the salad in the fridge for at least 30 minutes to let the flavors blend well. So, plan for about 50 minutes total.
Step-by-Step Instructions:
1. Cook the Rigatoni:
Fill a large pot with salted water and bring it to a boil. Add the rigatoni and cook according to the package directions until it’s al dente, usually around 10-12 minutes. Drain the pasta and rinse it under cold water to cool it and stop the cooking. Set aside.
2. Make the Lemon Vinaigrette:
In a small bowl, whisk together the fresh lemon juice, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper. Keep whisking until the dressing is smooth and well combined.
3. Toss the Salad:
In a large mixing bowl, combine the cooled rigatoni, dried cranberries, crumbled feta cheese, chopped parsley, and nuts if you’re using them. Pour the lemon vinaigrette over everything and toss gently to coat all the ingredients evenly.
4. Chill and Serve:
Taste the salad and add more salt or pepper if needed. Cover the bowl and chill the salad in the fridge for at least 30 minutes so the flavors meld together beautifully. Serve chilled or at room temperature, and garnish with extra parsley or feta if you like.
Can I Use Frozen Rigatoni for This Salad?
Yes, you can use frozen rigatoni, but make sure to fully thaw it and pat it dry before mixing it into the salad to avoid extra moisture.
Can I Make This Salad Ahead of Time?
Absolutely! Prepare the salad a few hours or even the day before. Just toss with the dressing and chill it in the fridge to let the flavors meld. Give it a gentle stir before serving.
How Should I Store Leftovers?
Store any leftover salad in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some dressing over time, so you can add a splash of olive oil or lemon juice to freshen it up when reheating or serving.
What Can I Substitute for Dried Cranberries?
If you don’t have dried cranberries, try dried cherries, golden raisins, or chopped dried apricots for a similar burst of sweetness and chewiness.