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Feta Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 40 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes (plus chilling time)
  • Yield: 6 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Description

This Feta Cranberry Rigatoni Salad with Lemon Vinaigrette is a refreshing and vibrant Mediterranean-inspired dish perfect for a light lunch or a flavorful side. Featuring al dente rigatoni pasta tossed with creamy feta cheese, sweet dried cranberries, fresh greens, and a tangy homemade lemon vinaigrette, this salad offers a delightful balance of textures and tastes. The addition of toasted nuts adds a satisfying crunch, making each bite a delicious experience.

Ingredients

Salad

  • 12 oz rigatoni pasta, cooked and cooled
  • ¾ cup crumbled feta cheese
  • ½ cup dried cranberries
  • ½ cup chopped baby spinach or arugula
  • ¼ cup thinly sliced red onion
  • ¼ cup chopped fresh parsley
  • ¼ cup toasted walnuts or almonds (optional)

Lemon Vinaigrette

  • ¼ cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • Salt and pepper to taste

Instructions

  1. Cook the pasta: Cook the rigatoni according to package directions until al dente. Drain the pasta and rinse under cold water to cool completely and stop the cooking process.
  2. Prepare the salad base: In a large bowl, combine the cooled rigatoni with crumbled feta cheese, dried cranberries, chopped baby spinach or arugula, thinly sliced red onion, chopped fresh parsley, and toasted walnuts or almonds if using.
  3. Make the lemon vinaigrette: In a small jar or bowl, whisk together olive oil, fresh lemon juice, lemon zest, Dijon mustard, honey, salt, and pepper until the mixture is emulsified and well combined.
  4. Toss the salad: Pour the lemon vinaigrette over the pasta salad and gently toss everything together until evenly coated.
  5. Chill and serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Toss gently again before serving. Optionally, garnish with extra feta cheese or fresh herbs for added flavor and presentation.

Notes

  • Great as a light lunch or flavorful side dish.
  • Add grilled chicken or chickpeas to increase protein content and make it a complete meal.
  • The salad keeps well refrigerated for up to 3 days, making it ideal for meal prep.

Find it online: https://slsrecipes.com/feta-cranberry-rigatoni-salad-with-lemon-vinaigrette-recipe/