When it comes to a refreshing, satisfying salad, this Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a standout. It’s the perfect balance of textures and flavors, combining the creamy tang of feta cheese, the sweetness of dried cranberries, and the light zest of lemon. The addition of rigatoni pasta makes it hearty enough to serve as a main dish or a side for your next gathering.
This salad is vibrant and packed with nutrients, making it an ideal dish for any season. The lemon vinaigrette ties everything together, bringing out the best in every ingredient. Whether you’re serving it at a summer BBQ, a casual weeknight dinner, or as a festive dish at your next holiday celebration, this salad is sure to impress.
The beauty of this dish lies in its simplicity. With just a few quality ingredients, it comes together effortlessly. The rigatoni pasta provides a sturdy base that holds up to the tangy feta and sweet cranberries. Every bite delivers a refreshing crunch and a burst of flavor from the lemony dressing.
If you love a light, refreshing dish that’s both satisfying and full of flavor, this Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette will quickly become one of your go-to recipes. Plus, it’s easily customizable, so you can add extra veggies or proteins as you like!
Ingredients for Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
To bring this vibrant salad to life, you’ll need a mix of fresh, high-quality ingredients that work together perfectly. Here’s what you’ll need:
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Rigatoni Pasta – The large, ridged texture of rigatoni is perfect for holding the lemon vinaigrette and other ingredients. You can also use other pasta shapes like penne or fusilli if you prefer.
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Feta Cheese – Crumbled feta adds a creamy, tangy kick that pairs beautifully with the sweetness of the cranberries.
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Dried Cranberries – These provide a burst of sweetness and color, balancing the tangy feta and the fresh, zesty dressing.
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Lemon – Fresh lemon juice forms the base of the dressing, bringing a tangy, refreshing flavor that lifts the entire salad.
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Olive Oil – A good-quality extra virgin olive oil is key to the vinaigrette, giving it richness and depth.
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Garlic – A small amount of minced garlic adds savory flavor to the dressing, enhancing the overall taste of the salad.
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Dijon Mustard – This adds a subtle spiciness to the vinaigrette, which complements the sweetness of the cranberries and the tanginess of the feta.
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Honey – A little drizzle of honey sweetens the dressing, creating a perfect balance with the tartness of the lemon and the cranberries.
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Fresh Parsley – Chopped parsley adds a fresh, herbal note to the salad, bringing both flavor and a pop of color.
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Salt and Pepper – For seasoning the salad to taste.
How to Make Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Making this refreshing pasta salad is easy, and the result is both light and flavorful. Here’s how to make it step by step:
Step 1:
Cook the rigatoni pasta according to the package instructions. Be sure to cook it al dente so that the pasta holds up well in the salad. Once done, drain the pasta and rinse it under cold water to stop the cooking process and cool it down.
Step 2:
While the pasta is cooking, prepare the lemon vinaigrette. In a small bowl, whisk together the fresh lemon juice, olive oil, minced garlic, Dijon mustard, honey, salt, and pepper until the dressing is well-combined and smooth.
Step 3:
Once the pasta has cooled, place it in a large bowl. Add the crumbled feta, dried cranberries, and chopped parsley to the pasta, tossing everything together gently.
Step 4:
Drizzle the lemon vinaigrette over the salad and toss again to coat the pasta and ingredients evenly. Make sure the vinaigrette is evenly distributed for maximum flavor.
Step 5:
Taste the salad and adjust the seasoning if needed. If you want a bit more sweetness, add a little more honey; if you prefer a tangier flavor, squeeze in some extra lemon juice.
Step 6:
Chill the salad in the refrigerator for about 30 minutes before serving to allow the flavors to meld together. Serve chilled or at room temperature.
How Long to Store the Feta & Cranberry Rigatoni Salad
This pasta salad can be stored and enjoyed later, though it’s best served fresh for maximum flavor and texture. However, if you have leftovers, here’s how to store them properly:
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Refrigerator – Store any leftover Feta & Cranberry Rigatoni Salad in an airtight container in the refrigerator. It will keep for up to 3 days. Just be sure to stir it well before serving to redistribute the dressing.
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Freezer – Freezing pasta salad is not recommended, as the texture of the pasta and vegetables may change after thawing. It’s best to enjoy this dish fresh.
How to Keep the Salad Fresh
To maintain the freshness of the salad, consider the following tips:
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Keep the Dressing Separate – If you’re making the salad ahead of time, it’s best to store the lemon vinaigrette separately and toss it with the salad just before serving. This will prevent the pasta from absorbing too much of the dressing and becoming soggy.
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Add Fresh Ingredients Last – If you plan to store the salad for a couple of days, add fresh ingredients like parsley and cranberries right before serving. This will help keep them vibrant and fresh.
Tips for Perfect Feta & Cranberry Rigatoni Salad
To ensure your Feta & Cranberry Rigatoni Salad comes out perfectly every time, here are a few helpful tips:
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Pasta Texture – Be sure not to overcook the rigatoni. It should be al dente to avoid a mushy texture in the salad.
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Make it Creamier – If you prefer a creamier dressing, you can add a spoonful of Greek yogurt to the vinaigrette for extra richness.
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Add More Crunch – For added texture, consider tossing in some roasted nuts like almonds or walnuts, or even some crispy chickpeas.
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Adjust the Sweetness – If you want a sweeter salad, increase the amount of dried cranberries or honey, depending on your personal preference.
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Make it Gluten-Free – If you’re looking for a gluten-free version, simply substitute the rigatoni with gluten-free pasta.
Now that you’ve got the perfect tips and storage advice, you’re ready to enjoy this fresh, flavorful salad!
Frequently Asked Questions (FAQ)
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Can I use a different type of pasta for this salad?
Absolutely! While rigatoni works wonderfully for this salad, you can use any pasta shape you prefer, such as penne, fusilli, or farfalle. Just ensure that the pasta holds the dressing and other ingredients well. Opt for something with ridges for a better coating of the dressing. -
Can I make the Feta & Cranberry Rigatoni Salad ahead of time?
Yes, you can make the salad ahead of time. However, it’s best to store the dressing separately and add it just before serving to prevent the pasta from becoming soggy. The salad can be kept in the refrigerator for up to 3 days, but the freshest flavor is usually within the first 24 hours. -
Can I substitute feta cheese with another type of cheese?
Yes, if you don’t have feta or prefer a different flavor, you can substitute it with goat cheese, ricotta salata, or even blue cheese for a bolder taste. Each cheese will bring a unique flavor profile to the salad, so choose based on your preference. -
Can I add protein to this salad?
Absolutely! To turn this salad into a more filling meal, you can add grilled chicken, turkey bacon, or even roasted chickpeas for a vegetarian option. If you prefer seafood, shrimp or salmon would also pair well with the other ingredients.
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a simple yet flavorful dish perfect for any occasion. The tangy feta, sweet cranberries, and zesty lemon vinaigrette create a refreshing balance that will leave everyone impressed. Whether as a main dish, a side, or a party starter, it’s sure to be a hit!
Ingredients
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4 cups cooked rigatoni pasta (or other pasta of your choice)
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1/2 cup crumbled feta cheese
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1/4 cup dried cranberries
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1/4 cup fresh parsley, chopped
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1/4 cup extra virgin olive oil
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3 tbsp fresh lemon juice
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1 tsp Dijon mustard
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1 tsp honey
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1 small clove garlic, minced
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Salt and pepper to taste
Instructions
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Cook the rigatoni pasta according to package directions. Drain and rinse with cold water to cool it down.
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In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper until smooth.
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In a large bowl, combine the cooked pasta, crumbled feta, dried cranberries, and chopped parsley.
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Pour the lemon vinaigrette over the pasta mixture and toss gently to combine.
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Taste the salad and adjust seasoning with more salt, pepper, or honey as needed.
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Chill in the refrigerator for 30 minutes before serving for the best flavor. Serve cold or at room temperature.
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Notes
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You can add roasted nuts, such as walnuts or almonds, for added texture and crunch.
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This salad can be stored in an airtight container in the refrigerator for up to 3 days.
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For a twist, substitute feta with goat cheese or blue cheese for a stronger flavor profile.
- Prep Time: 10 minutes
- Cook Time: 10 minutes