Feta Cranberry Rigatoni Salad With Lemon Vinaigrette isn’t just another pasta salad; it’s a vibrant symphony of flavors and textures designed to brighten any meal. Have you ever craved a dish that’s both refreshingly light and deeply satisfying? A dish that effortlessly transitions from a sophisticated side at your next gathering to a delightful, make-ahead lunch during a busy week? Then you’re in precisely the right place! We believe that the best recipes are those that bring both joy and ease to your kitchen, and this salad does exactly that.
While the concept of pasta salad has graced tables for decades, evolving with culinary trends and global influences, this particular rendition offers a delightful contemporary twist. It marries the robust, chewy bite of al dente rigatoni with the salty tang of creamy feta, the unexpected burst of sweetness from dried cranberries, and an invigorating zing from a homemade lemon vinaigrette. It’s the kind of dish that becomes an instant crowd-pleaser because it caters to so many palates – offering a perfect balance of savory, sweet, and tangy. People simply adore this salad for its incredible versatility and the sheer joy it brings to the palate. It’s incredibly convenient for potlucks, picnics, or simply a delicious family dinner, and its flavors only deepen beautifully overnight. Get ready to fall in love with the ultimate Feta Cranberry Rigatoni Salad With Lemon Vinaigrette.
Ingredients:
- For the Feta Cranberry Rigatoni Salad:
- 1 pound (approximately 450g) rigatoni pasta
- 1 cup (approximately 110g) crumbled feta cheese, preferably from a block that you crumble yourself for fresher flavor
- &#frac34; cup (approximately 90g) dried cranberries, sweetened or unsweetened based on your preference
- &#frac12; small red onion, very thinly sliced or finely diced
- &#frac12; cup (packed, approximately 15g) fresh flat-leaf parsley, finely chopped
- 2 cups (approximately 60g) baby spinach, roughly chopped (optional, for extra color and nutrition)
- ½ cup (approximately 60g) toasted walnuts or pecans, roughly chopped (optional, for added crunch)
- 1 tablespoon olive oil (for tossing pasta)
- Salt for pasta water
- For the Bright Lemon Vinaigrette:
- ¼ cup fresh lemon juice (from 1-2 medium lemons)
- 1 teaspoon lemon zest (from the same lemons)
- ½ cup extra virgin olive oil, a good quality one makes a difference!
- 1 tablespoon Dijon mustard, for emulsification and a tangy kick
- 1-2 teaspoons honey or maple syrup, to balance the acidity (adjust to your sweetness preference)
- 1 clove garlic, minced very finely
- ½ teaspoon sea salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
Preparing the Rigatoni and Other Components
1. Cook the Rigatoni to Perfection:
Let’s get that rigatoni cooking! Grab a large pot – seriously, go for your biggest one. Fill it with plenty of water; we’re talking about at least 4-5 quarts for a pound of pasta. Do not skimp on the water here; it’s absolutely essential for the pasta to cook evenly, move freely, and prevent sticking. Bring this generous amount of water to a rolling, vigorous boil. Once it’s bubbling enthusiastically, add a generous tablespoon or two of salt. This isn’t just for flavor, though it certainly helps; it’s actually crucial for seasoning the pasta from the inside out as it cooks. If your pasta water isn’t salty enough, your finished Feta Cranberry Rigatoni Salad With Lemon Vinaigrette will lack that fundamental depth of flavor.
Once the water is salted, add your rigatoni. Stir it occasionally during the first few minutes to ensure the pasta doesn’t clump together or stick to the bottom of the pot. Cook the rigatoni according to the package directions, which is typically 10-12 minutes, until it reaches that coveted al dente stage. What does ‘al dente’ mean, you ask? It’s Italian for ‘to the tooth’ – the pasta should be firm to the bite, offering a pleasant resistance, but not hard, crunchy, or floury in the center. Overcooked pasta, unfortunately, will become mushy and won’t hold up well in a cold salad, so make sure to taste a piece a minute or two before the suggested cooking time is up.
Once it’s perfectly al dente, drain the pasta immediately in a colander. For a cold salad like our Feta Cranberry Rigatoni Salad With Lemon Vinaigrette, it’s absolutely vital to rinse the pasta thoroughly under cold running water. This crucial step immediately stops the cooking process, preventing it from getting mushy, and it also washes away excess starch, which in turn prevents the pasta from clumping together and becoming sticky as it cools. After rinsing, give the colander a good shake to remove as much water as possible, then transfer the cooled rigatoni to a large mixing bowl. Toss it with just a tiny drizzle of olive oil – about a tablespoon – and this extra step provides another layer of protection against sticking, ensuring your rigatoni remains beautifully separate and ready to absorb all those wonderful vinaigrette flavors. Set aside while you prepare the other ingredients.
2. Prepare the Feta Cheese:
Next up, let’s get our feta ready. If you’ve purchased a block of feta, which I highly recommend for superior flavor and texture, carefully crumble it with your fingers into bite-sized pieces. Aim for pieces that are small enough to be distributed throughout the salad, but large enough to give you a delightful burst of briny flavor in each spoonful. If you’re using pre-crumbled feta, just measure out your cup. Feta can vary widely in saltiness and creaminess depending on whether it’s sheep, goat, or cow’s milk, and its origin. A good quality Greek feta packed in brine will offer the best texture and tangy punch for our Feta Cranberry Rigatoni Salad.
3. Chop the Dried Cranberries:
Take your &#frac34; cup of dried cranberries. For a more even distribution of their sweet-tart flavor throughout the salad, I like to give them a quick chop. You can use a knife to roughly chop them, or even pulse them a few times in a food processor if you’re making a larger batch. This step is optional, but it ensures that every forkful gets a little bit of that delightful chewiness and fruity burst without having huge clumps of cranberries. You can use sweetened cranberries for a touch more sweetness, or unsweetened if you prefer a more tart profile, balancing it out with the honey in the dressing.
4. Slice the Red Onion:
Red onion adds a fantastic sharp bite and a lovely pop of color to our Feta Cranberry Rigatoni Salad. For this recipe, you want to use about half a small red onion, sliced as thinly as humanly possible. A mandoline slicer works wonders here if you have one, just be careful with your fingertips! Otherwise, a sharp knife and a steady hand will do the trick. The goal is translucent, paper-thin slices. If you find raw red onion a bit too pungent, a little trick is to soak the slices in a bowl of ice water for about 10-15 minutes. This helps to mellow out their strong flavor without completely removing their character. Just make sure to drain and pat them thoroughly dry before adding them to the salad. Alternatively, if you prefer, you can finely dice the red onion for a more subtle distribution.
5. Chop the Fresh Parsley:
Fresh flat-leaf parsley is our herb of choice for this Feta Cranberry Rigatoni Salad With Lemon Vinaigrette. Its bright, clean, slightly peppery flavor perfectly complements the other ingredients. Take about ½ cup of packed fresh parsley leaves (remove any thick stems) and finely chop them. We want a fine mince here, not big, unwieldy pieces. The finer the chop, the better the parsley will integrate into the salad, ensuring every bite gets a hint of its freshness.
6. Prepare Optional Add-ins:
If you’re opting for the baby spinach, give it a quick wash and a rough chop. Small leaves can be left whole if you prefer, but chopping ensures it blends well. For the toasted walnuts or pecans, if you’re using them, I highly recommend toasting them first. This brings out their nutty aroma and deepens their flavor significantly. To toast, simply spread them in a single layer on a dry skillet over medium-low heat for about 5-7 minutes, stirring frequently, until they are fragrant and lightly browned. Alternatively, you can pop them on a baking sheet in a preheated oven at 350°F (175°C) for 5-8 minutes. Keep a close eye on them, as nuts can burn quickly! Once toasted, let them cool completely before roughly chopping them. This crucial step adds an amazing textural contrast to the salad.
Crafting the Bright Lemon Vinaigrette
7. Zest and Juice the Lemons:
Now for the star of the show: our vibrant Lemon Vinaigrette! Start with your fresh lemons. First, zest one of them – aim for about 1 teaspoon of bright yellow zest. The zest holds all the essential oils and truly intense lemon flavor, so don’t skip this! Make sure to only get the yellow part, avoiding the bitter white pith underneath. Once zested, roll the lemons firmly on your countertop for a few seconds; this helps break down the membranes inside and will yield more juice. Then, cut them in half and juice them. You’ll need about ¼ cup of fresh lemon juice, which typically comes from 1-2 medium-sized lemons. Using fresh lemon juice here is non-negotiable for the best flavor in your Feta Cranberry Rigatoni Salad With Lemon Vinaigrette. Bottled juice just doesn’t compare.
8. Mince the Garlic:
Take your single clove of garlic and mince it as finely as you possibly can. We want the garlic flavor to be present but not overpowering or chunky. You can use a garlic press for convenience, or a sharp knife to finely chop and then smash it with the side of your blade to create a paste. The finer the mince, the better it will blend into our vinaigrette, ensuring a consistent flavor throughout.
9. Combine Vinaigrette Ingredients to Perfection:
In a medium bowl, combine your fresh lemon juice, lemon zest, finely minced garlic, Dijon mustard, honey or maple syrup, sea salt, and freshly ground black pepper. Whisk these ingredients together vigorously until they are well combined. Now, for the crucial emulsification step: while continuing to whisk constantly, slowly drizzle in the extra virgin olive oil in a thin, steady stream. Whisking continuously as you add the oil helps to emulsify the dressing, meaning the oil and acid will combine into a smooth, creamy, cohesive sauce rather than separating. The Dijon mustard acts as a natural emulsifier, helping this process along beautifully.
Once all the olive oil is incorporated and the dressing is smooth, give it a taste. This is your moment to shine! Does it need more salt? A little more pepper? Perhaps a touch more honey to balance the tartness, or an extra squeeze of lemon for more zing? Adjust the seasonings to your personal preference. Remember, this vinaigrette is going to be coating our entire Feta Cranberry Rigatoni Salad With Lemon Vinaigrette, so make sure it’s tasting absolutely delicious on its own.
Assembling the Feta Cranberry Rigatoni Salad
10. Combine Main Salad Ingredients:
Now for the exciting part – bringing it all together! In the large mixing bowl where your cooled, olive oil-tossed rigatoni is patiently waiting, add all of your prepared ingredients: the crumbled feta cheese, the chopped dried cranberries, the thinly sliced red onion (or diced), the finely chopped fresh parsley, and if you’re using them, the roughly chopped baby spinach and toasted nuts.
Using a large spoon or spatula, gently toss all these beautiful components together. Be sure to mix from the bottom up to ensure everything is evenly distributed. We want every forkful of our Feta Cranberry Rigatoni Salad With Lemon Vinaigrette to be an explosion of flavors and textures, so a good, thorough, but gentle toss is key.
11. Dress the Salad:
It’s time for our bright Lemon Vinaigrette to work its magic! Pour about three-quarters of the prepared vinaigrette over the salad ingredients in the bowl. Now, gently but thoroughly toss everything again. You want every piece of rigatoni, every crumble of feta, and every cranberry to be lightly coated in that glorious dressing. Don’t be afraid to get in there with your hands (clean, of course!) if you find it easier to ensure an even coating.
Taste a small portion of the salad. Does it need more dressing? Add the remaining vinaigrette a little at a time until the salad is dressed to your liking. The goal is to moisten and flavor, not to drown the salad. If you’re planning to serve the Feta Cranberry Rigatoni Salad With Lemon Vinaigrette immediately, dress it generously. If you plan to make it ahead, you might want to hold back a tablespoon or two of dressing and add it just before serving, as the pasta can absorb some of the liquid over time.
12. Chill and Serve:
Once dressed, cover the bowl tightly with plastic wrap and transfer the Feta Cranberry Rigatoni Salad With Lemon Vinaigrette to the refrigerator. Allow it to chill for at least 30 minutes, but ideally an hour or even two. This chilling period is absolutely crucial for the Feta Cranberry Rigatoni Salad With Lemon Vinaigrette to truly shine. It allows all those wonderful flavors – the tang of the feta, the sweetness of the cranberries, the sharp bite of the onion, the fresh herbs, and the bright, zesty vinaigrette – to meld and harmonize beautifully. The salad will taste significantly better after it’s had time to chill.
Before serving, give the salad one last gentle toss. You can garnish with a sprinkle of extra fresh parsley, a few reserved feta crumbles, or some additional toasted nuts for an appealing presentation. This Feta Cranberry Rigatoni Salad With Lemon Vinaigrette makes a phenomenal side dish for grilled chicken or fish, a lovely light lunch on its own, or a fantastic potluck contribution. It’s incredibly refreshing and satisfying. Any leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days, though I find it’s best enjoyed within the first two days when the flavors are at their peak. You might find you need to add a tiny splash more olive oil or lemon juice if it dries out slightly in the fridge. Enjoy every delicious bite!
Conclusion:
Well, my friends, we’ve reached the sweet and savory conclusion of our culinary journey, and I genuinely hope you’re feeling as inspired as I am about this incredible dish. From the very first bite, I knew this wasn’t just another pasta salad; it’s a symphony of flavors that dances on your palate. What makes this recipe an absolute must-try, in my humble opinion, is its unparalleled balance. We’re talking about the creamy, salty bite of feta perfectly complementing the tart, chewy sweetness of dried cranberries. Then, the al dente rigatoni provides that satisfying foundation, all brought to life by the bright, zesty kick of the homemade lemon vinaigrette. It’s refreshing, comforting, and utterly addictive all at once. It’s the kind of dish that disappears quickly from any potluck table and leaves everyone asking for the recipe. I promise you, this isn’t an exaggeration; it truly delivers a delightful experience that caters to a wide array of tastes, making it a guaranteed crowd-pleaser for any occasion you might be planning.
One of the many things I adore about this recipe is its incredible versatility. While it shines beautifully on its own as a light lunch or a vibrant side dish, don’t hesitate to get creative and make it your own. For a heartier meal, I often find myself adding some grilled chicken breast, thinly sliced and tossed right in, or even some pan-seared shrimp for an elevated touch. If you’re leaning into a vegetarian path, roasted chickpeas or white beans can add a wonderful protein boost and an interesting texture. Don’t be afraid to throw in some extra greens like fresh spinach or peppery arugula just before serving to add another layer of freshness. We’re talking about turning it into a truly substantial and satisfying main course without much effort. Experiment with different nuts too; toasted pecans or walnuts can replace the almonds for a slightly different flavor profile. And if rigatoni isn’t your preferred pasta shape, feel free to swap it out for farfalle, orecchiette, or even a good penne – the key is just to ensure it’s cooked perfectly al dente to hold up to the dressing and other ingredients. This adaptability is precisely why I consider the Feta Cranberry Rigatoni Salad With Lemon Vinaigrette to be a true culinary chameleon, always ready to fit your needs.
For those times when you’re looking to switch up the fruit, dried cherries or golden raisins can stand in for the cranberries, offering a different but equally delicious sweetness. A sprinkle of fresh herbs like chopped parsley or dill can also brighten up the entire dish, adding an aromatic freshness that elevates the flavor profile even further. This salad is also a fantastic make-ahead option; the flavors actually deepen and meld beautifully as it chills, making it perfect for meal prepping your lunches for the week or preparing for a gathering in advance. Just remember to give it a good toss and maybe a tiny drizzle more of olive oil or lemon juice before serving if it’s been sitting for a while, just to revive those vibrant flavors and textures. It’s equally delightful served chilled straight from the fridge on a hot summer day, or brought to a comfortable room temperature for a more comforting experience during cooler months. Trust me, the convenience factor here is a huge bonus, allowing you more time to enjoy your meal and less time stressing in the kitchen.
So, my friends, I’ve shared with you my passion for this fantastic recipe, and now it’s your turn. I truly, deeply encourage you to whisk up that dressing, cook that pasta, and assemble this incredible Feta Cranberry Rigatoni Salad With Lemon Vinaigrette in your own kitchen. You will not regret it. I’m confident that once you taste the delightful medley of flavors and textures, it will quickly become a cherished staple in your recipe rotation. And when you do try it, please, please share your experience! I absolutely love hearing from you. What variations did you try? Did you add a special ingredient that made it even more amazing? Your feedback and creative twists inspire me and our entire community of home cooks. So, grab your ingredients, turn on some good music, and let’s get cooking. Don’t forget to tell me all about your delicious adventure with this truly spectacular pasta salad. Happy cooking, and I can’t wait to hear how much you loved it!
Feta Cranberry Rigatoni Salad With Lemon Vinaigrette
A vibrant pasta salad combining al dente rigatoni with salty feta, sweet dried cranberries, crisp red onion, and fresh parsley, all tossed in a bright, zesty lemon vinaigrette. Perfect as a refreshing side dish or light meal.
Ingredients
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2 cups rigatoni pasta
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1 cup feta cheese, crumbled
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1/2 cup dried cranberries
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1/4 cup red onion, finely chopped
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1/4 cup fresh parsley, chopped
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1/4 cup olive oil
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2 tablespoons lemon juice
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1 teaspoon honey
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1/2 teaspoon Dijon mustard
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1/4 teaspoon salt
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1/4 teaspoon black pepper
Instructions
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Step 1
Cook rigatoni pasta in generously salted boiling water according to package directions until al dente. Drain thoroughly, rinse under cold water to stop cooking and remove excess starch. Transfer to a large bowl and toss with a splash of the olive oil to prevent sticking. Let cool completely. -
Step 2
In a small bowl, whisk together the lemon juice, honey, Dijon mustard, salt, and black pepper. Slowly drizzle in the remaining olive oil while continuously whisking until the dressing is emulsified and smooth. Taste and adjust seasonings as desired. -
Step 3
To the bowl with the cooled rigatoni, add the crumbled feta cheese, dried cranberries, finely chopped red onion, and chopped fresh parsley. Gently toss all ingredients together until evenly distributed. -
Step 4
Pour the prepared lemon vinaigrette over the salad. Toss gently but thoroughly to ensure all components are coated. Cover the bowl and refrigerate for at least 30 minutes (ideally 1-2 hours) to allow the flavors to meld. Toss again before serving.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
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