How to Make Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

Have you ever thought pasta salad had to be heavy, creamy, or only good for summer barbecues? What if I told you that you can make a light, refreshing, and flavor-packed pasta salad that works in every season—and feels just as at home on your dinner table as it does at a holiday party? That’s exactly what you get with this Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette.

This recipe balances tender pasta with the tang of feta cheese, the sweetness of dried cranberries, and the brightness of a homemade lemon vinaigrette. It’s quick, easy, and so versatile that you’ll find yourself making it again and again.

Why This Recipe Is Special

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The magic of this recipe is in the contrast of flavors and textures. The rigatoni gives a hearty base, while feta adds creaminess and tang. The cranberries bring a pop of sweetness that balances the citrusy vinaigrette. It’s not your typical mayo-based pasta salad—it feels lighter, fresher, and healthier.

• Prep time: About 15 minutes
• Cook time: 10–12 minutes (for the pasta)
• Total time: Around 25 minutes
• Difficulty level: Easy, beginner-friendly

You don’t need to be a pro in the kitchen to make this. If you can boil pasta and whisk a dressing, you’re ready to go.

Essential Ingredients

Here’s what you’ll need for the perfect bowl of Feta & Cranberry Rigatoni Salad:

• Rigatoni pasta – A short pasta with ridges that holds onto dressing well. You can also use penne or rotini.
• Feta cheese – Crumbled for a creamy, tangy bite. Goat cheese can be used if you want something softer and tangier.
• Dried cranberries – Sweet, chewy, and a nice contrast to the tangy dressing. Raisins or chopped dried apricots are great alternatives.
• Baby spinach or arugula – Adds freshness and color. You can also try kale or mixed greens.
• Red onion – For crunch and sharpness. If you don’t like raw onion, soak it in water for 5 minutes or use green onions instead.
• Toasted walnuts or pecans – For nutty flavor and crunch. Sunflower seeds or pumpkin seeds also work.
• Fresh parsley – A touch of green herbiness. Basil or dill can be used for a different flavor.

For the Lemon Vinaigrette:

• Olive oil
• Fresh lemon juice
• Honey or maple syrup (for balance)
• Dijon mustard
• Salt and black pepper

This simple vinaigrette ties everything together with zesty, sweet, and slightly sharp notes.

Step-by-Step Instructions

1. Cook the pasta
   • Bring a pot of salted water to a boil. Add rigatoni and cook until al dente (about 10–12 minutes).
   • Drain and rinse under cold water to stop the cooking and keep the pasta firm for salad.
2. Make the vinaigrette
   • In a small bowl or jar, whisk together ⅓ cup olive oil, 3 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, salt, and pepper.
   • Taste and adjust. Add more lemon if you like it tangier, or more honey for sweetness.
3. Prep the mix-ins
   • Slice red onion thinly.
   • Toast walnuts or pecans in a dry pan for 3–4 minutes until fragrant.
   • Chop parsley.
4. Combine everything
   • In a large mixing bowl, add cooked pasta, spinach, dried cranberries, red onion, toasted nuts, and parsley.
   • Drizzle the vinaigrette over and toss gently.
5. Add the feta last
   • Sprinkle crumbled feta on top and give it a light toss so it doesn’t break down too much.

Assembly and Presentation

To serve, transfer the salad to a wide, shallow bowl or platter. Garnish with extra feta, cranberries, and a few fresh parsley leaves on top. If you’re serving it at a holiday table, scatter some lemon zest over for a festive touch.

For a casual meal, this salad pairs beautifully with grilled chicken, salmon, or roasted vegetables.

Storage and Make-Ahead Tips

• Make-ahead: You can cook the pasta and prep the vinaigrette up to 24 hours in advance. Store them separately in the fridge.
• Storage: Keep the salad in an airtight container for up to 3 days. Add a splash of fresh lemon juice before serving to refresh the flavors.
• Do not freeze: Pasta salads don’t freeze well because the texture becomes mushy.

Recipe Variations

Want to switch things up? Try these creative twists:

• Protein boost: Add grilled chicken, shrimp, or chickpeas for extra protein.
• Mediterranean twist: Add olives, sun-dried tomatoes, and cucumber for a Greek-inspired flavor.
• Fall version: Swap cranberries for roasted butternut squash or sweet potatoes.
• Vegan option: Skip the feta or replace it with a dairy-free cheese. Use maple syrup instead of honey in the vinaigrette.

Health Benefits

This salad isn’t just delicious—it’s also packed with nutrients:

• Feta provides calcium and protein.
• Cranberries add antioxidants and natural sweetness.
• Walnuts give heart-healthy omega-3s.
• Spinach delivers vitamins A, C, and K.
• Lemon vinaigrette is lighter than creamy dressings, making the salad feel fresh and bright.

Conclusion

The next time you think pasta salad is boring or only for summer picnics, remember this recipe. The Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is proof that pasta salad can be fresh, elegant, and flavorful all year long. It’s easy enough for a weekday lunch but fancy enough for your holiday table.

So grab a pot, boil some pasta, and try this recipe. Once you taste that balance of tangy, sweet, and savory flavors, you’ll wonder why you didn’t make it sooner.

FAQs

Can I make this salad gluten-free?
Yes, just use gluten-free rigatoni or another short pasta.

Can I use fresh cranberries instead of dried?
Dried cranberries work best for sweetness and chewiness. Fresh cranberries are too tart unless cooked first.

How long will the salad last in the fridge?
Up to 3 days. Keep it covered and add extra vinaigrette before serving if it dries out.

Is this salad healthy?
Yes. It’s packed with fiber, protein, and vitamins while being lighter than creamy pasta salads.

Can I serve it warm?
Yes, this salad can also be enjoyed slightly warm. Just toss the freshly cooked pasta with the dressing and toppings without rinsing it first.