If you’re looking for a showstopping salad that’s as vibrant as it is delicious, the Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette will absolutely delight your taste buds! This Mediterranean-inspired dish brings together al dente rigatoni pasta, sweet-tart cranberries, creamy feta, bursty freshness from parsley, and crunch from toasted walnuts—all dressed in a zippy lemon vinaigrette that ties it all together. Whether you serve it at a summer cookout, pack it for lunch, or enjoy it as a light dinner, this salad manages to feel both hearty and refreshing with every forkful.
Ingredients You’ll Need
Gathering the ingredients for this Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette couldn’t be easier, but don’t let the simple shopping list fool you—each element plays a key role in delivering a rainbow of flavors, textures, and color to your plate. Trust me, every ingredient really counts!
- Rigatoni pasta: Perfectly chewy, these tubes hold the vinaigrette and toppings in every bite—be sure to cook it al dente for the best texture.
- Dried cranberries: Their sweet-tart pop contrasts beautifully with the tangy feta and lemony dressing.
- Crumbled feta cheese: The star of the show—salty, creamy, and totally craveable.
- Fresh parsley: Not just a garnish! Parsley adds a garden-fresh flavor and a punch of green.
- Red onion: Sliced thin, it provides a gentle bite and beautiful color ribbons throughout your salad.
- Toasted walnuts: For a nutty, satisfying crunch; toasting brings out their flavor, so don’t skip this step!
- Salt and black pepper: Essential for seasoning the pasta and rounding out the dish’s flavors.
- Olive oil (vinaigrette): The luscious base for your tangy homemade dressing.
- Freshly squeezed lemon juice (vinaigrette): Bright, zesty acidity to wake up all the flavors.
- Lemon zest (vinaigrette): Intensifies the citrus aroma and gives a burst of lemony fun.
- Dijon mustard (vinaigrette): Adds a creamy, slightly spicy edge that makes the dressing unforgettable.
- Honey (vinaigrette): Just a touch for balance—the honey smooths out the vinaigrette’s tang.
- Garlic (vinaigrette): Minced for a subtle, savory kick.
- Salt & black pepper (vinaigrette): Essential to tie the vinaigrette together and keep it lively.
How to Make Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Step 1: Cook the Rigatoni
Start by bringing a big pot of well-salted water to a rolling boil. Add the rigatoni and let it cook according to the package directions until just al dente—you want each piece tender but pleasantly chewy. Once done, drain the pasta, rinse briefly under cold water to halt the cooking (and keep it from sticking), then transfer to a large mixing bowl. This is the perfect foundation for your Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette!
Step 2: Make the Lemon Vinaigrette
In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, honey, minced garlic, salt, and pepper. Keep whisking until the vinaigrette is glossy and emulsified—the tangy, citrusy aroma will have your mouth watering before you even dress the salad!
Step 3: Assemble the Salad
Add the cranberries, crumbled feta, chopped parsley, thinly sliced red onion, and toasted walnuts straight into the bowl with your cooled rigatoni. Pour the fresh lemon vinaigrette over the top, then toss gently but thoroughly so every piece of pasta and each mix-in gets coated in the zesty dressing. Enjoy how the aroma of lemon and feta fills the kitchen as you mix!
Step 4: Season and Chill
After tossing, give your salad a taste and adjust salt or pepper if you like. For the most developed flavor, pop the bowl in the refrigerator for at least 30 minutes before serving. This simple step gives the pasta time to absorb the vinaigrette and elevates all the other flavors—well worth the wait!
How to Serve Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Garnishes
Add a final scatter of crumbled feta, a shower of chopped parsley, or a few extra toasted walnuts just before serving. Not only does this amp up the presentation, but each garnish provides a tantalizing tease of the flavors that await in each bite of your Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette.
Side Dishes
This salad shines on a picnic table or potluck spread, but it’s also fantastic alongside grilled chicken, roasted salmon, or lemony shrimp. If you’re keeping it vegetarian, pair it with a simple tomato soup, crusty sourdough bread, or a platter of marinated olives and roasted veggies for a Mediterranean feast.
Creative Ways to Present
Spoon your Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette into individual mason jars for a picnic-to-go, or heap it in a big, beautiful serving bowl at your next party. For lunchboxes or meal prep, portion into airtight containers and top each with a wedge of lemon and extra walnuts for crunch right before eating.
Make Ahead and Storage
Storing Leftovers
This salad keeps beautifully in an airtight container in the fridge for up to 3 days. It actually develops more flavor as it sits—the cranberries plump up, the feta mingles with the vinaigrette, and every bite becomes more vibrant.
Freezing
While most pasta salads don’t take kindly to freezing, the Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is best enjoyed fresh or from the fridge. Freezing would change the texture of the feta, cranberries, and pasta. For optimal results, enjoy within a few days of making.
Reheating
This dish is intended to be served chilled or at room temperature, so there’s no need to reheat. If you prefer it a touch warmer, let it sit out of the fridge for 20–30 minutes before serving to take off the chill and allow the flavors to shine.
FAQs
Can I use a different pasta shape instead of rigatoni?
Absolutely! While rigatoni’s size and ridges are fantastic for holding onto dressing and toppings, penne, farfalle, or even rotini will all work beautifully in this salad.
How do I toast the walnuts?
It’s easy! Just spread chopped walnuts on a dry skillet over medium heat, stirring occasionally, for 3–5 minutes until fragrant and lightly browned. Cool before adding to the salad.
Is there a way to make this salad vegan?
Definitely: simply swap the feta for your favorite plant-based cheese alternative and swap the honey in the vinaigrette for agave syrup or maple syrup.
Can I add extra veggies to the salad?
Of course! Baby spinach, arugula, cucumber slices, or roasted red peppers would be delicious additions if you want to pump up the veggie power.
What’s the best way to make this salad ahead for a party?
Prepare the salad (leaving out the parsley and walnuts to keep them fresh and crunchy) a day ahead, then fold those in just before serving for the most vibrant flavors and textures. The Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is incredibly make-ahead friendly!
Final Thoughts
There’s something so satisfying about sharing a bowl of Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette with friends or family—it’s colorful, crunchy, and just bursting with flavor. If you’re searching for a dish that’s sure to get rave reviews every time, this is the one to try. Give it a whirl and let it become one of your own favorite go-to recipes!
Print
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a refreshing and flavorful pasta salad perfect for summer gatherings. Tangy feta, sweet cranberries, and crunchy walnuts are tossed with al dente rigatoni and a zesty lemon vinaigrette for a delightful Mediterranean-inspired dish.
Ingredients
Rigatoni Salad:
- 12 oz rigatoni pasta
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese
- 1/3 cup chopped fresh parsley
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped toasted walnuts
- Salt and black pepper to taste
Lemon Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 small garlic clove (minced)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Cook the Rigatoni: Boil rigatoni in salted water until al dente. Drain, rinse with cold water, and transfer to a bowl.
- Prepare Vinaigrette: Whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey, garlic, salt, and pepper.
- Combine Ingredients: Add cranberries, feta, parsley, red onion, and walnuts to the pasta.
- Toss and Chill: Pour vinaigrette over the salad, toss gently, adjust seasoning, and chill for 30 minutes before serving.
Notes
- This salad is delicious both cold and at room temperature.
- Enhance with grilled chicken or baby spinach for added protein and greens.
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