Rigatoni Salad with Feta and Cranberries

Have you ever tasted a pasta salad that was sweet, salty, crunchy, creamy, and refreshing all at the same time? Most people think pasta salads must be heavy or drenched in mayo, but what if you could make one that feels light, bright, and full of flavor in every bite? This Rigatoni Salad with Feta and Cranberries might just change the way you think about pasta salads forever.

This recipe blends soft pasta, creamy feta cheese, tart cranberries, crunchy nuts, and fresh herbs to create a dish that works for any season. Whether you want a quick lunch, a simple side dish for dinner, or a crowd-pleaser for a potluck, this pasta salad fits perfectly.

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This Rigatoni Salad with Feta and Cranberries is a flavorful mix of textures. The rigatoni gives the salad a hearty base, while feta adds creaminess and a salty kick. Cranberries brighten the dish with a burst of sweetness, and toasted nuts bring a crunchy layer that ties everything together. Fresh herbs, lemon, and a light dressing bring all the flavors into balance.

Time requirement
This recipe takes about

• 12 minutes to boil pasta
• 5 minutes to prep the ingredients
• 3 minutes to toss everything together
  Total: 20 minutes

Difficulty level
Easy. This recipe requires only simple chopping, boiling pasta, and mixing ingredients.

What makes it special

• It’s refreshing but still filling.
• It works for meal prep.
• It can be served warm, cold, or room temperature.
• It uses everyday ingredients but feels gourmet.

Essential Ingredients

Here’s everything you need to make this Rigatoni Salad with Feta and Cranberries:

Main Ingredients

• Rigatoni pasta
• Feta cheese, crumbled or cubed
• Dried cranberries
• Toasted walnuts or pecans
• Fresh parsley
• Fresh cucumber slices or chunks
• Olive oil
• Lemon juice
• Salt and pepper
• Optional: red pepper flakes for a spicy kick

Ingredient Substitutions and Variations

You can easily adjust this recipe based on what you have or your taste preferences.

Pasta swaps

• Use penne, bowtie, or rotini if you don’t have rigatoni.
• Use whole-wheat pasta for more fiber.

Cheese swaps

• Replace feta with goat cheese for tang.
• Use mozzarella cubes for a milder flavor.

Cranberry swaps

• Swap cranberries for dried cherries, raisins, or chopped apricots.

Nut swaps

• Almonds, pistachios, or cashews all work well.
• For nut allergies, use sunflower or pumpkin seeds.

Herb swaps

• Basil, mint, or dill can replace parsley.

Dressing variations

• Add a teaspoon of honey for sweetness.
• Add Dijon mustard for tang.
• Add balsamic vinegar for depth.

Step-by-Step Instructions

Step 1: Cook the Rigatoni

Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente. This usually takes about 10 to 12 minutes. You want the pasta to be firm enough to hold its shape in the salad.

Tip:
Rinse the pasta with cold water after draining to stop the cooking and keep it from sticking.

Step 2: Prep the Vegetables and Add-Ins

While the pasta cooks, chop the parsley and cut the cucumber into chunks. Toast the nuts in a dry pan over medium heat for 2 to 3 minutes until fragrant.

Tip:
Toasting the nuts is optional but boosts flavor and crunch.

Step 3: Make the Dressing

In a small bowl, whisk together:

• Olive oil
• Lemon juice
• Salt and pepper
• Optional red pepper flakes

Tip:
Taste the dressing before adding it. Each lemon is different, so you may want more or less acidity.

Step 4: Combine Everything

Place the cooked pasta in a large mixing bowl. Add the cucumbers, cranberries, feta, nuts, and parsley. Pour the dressing over the top.

Tip:
Add feta last if you want big chunks. Add it earlier if you want it to blend into the salad more.

Step 5: Toss Gently

Stir everything together until the dressing coats the pasta and all the ingredients are evenly distributed.

Tip:
Use a big spoon and a gentle hand so the feta doesn’t crumble too much.

Assembly

To build the perfect Rigatoni Salad with Feta and Cranberries, follow these simple assembly tips:

1. Start with a base layer of rigatoni in a large bowl or serving platter.
2. Sprinkle the cranberries evenly so every bite gets some sweetness.
3. Add the cucumbers for freshness and crunch.
4. Scatter the feta cubes across the top.
5. Drizzle more olive oil or lemon juice before serving if you want extra brightness.
6. Finish with a handful of toasted nuts for texture.
7. Garnish with chopped parsley for color and freshness.

Presentation tips

• Serve in a wide bowl so the ingredients are visible.
• Add a little extra feta on top for a restaurant-style look.
• Keep some cranberries and nuts aside to sprinkle right before serving.

Storage and Make-Ahead Tips

This pasta salad stores very well.

Refrigeration

• Store in an airtight container for up to 3 days.
• Stir before serving because the dressing may settle at the bottom.
• Add a drizzle of olive oil if it seems dry.

Can you make it ahead?
Yes. Cook the pasta, prep the mix-ins, and make the dressing ahead. Combine everything right before serving for the freshest taste.

Freezing
This recipe does not freeze well because pasta and cheese change texture in the freezer.

Meal-prep tips

• Portion the salad into containers for easy grab-and-go lunches.
• Keep nuts separate until serving to keep them crunchy.

Recipe Variations

Here are creative ways to change up your Rigatoni Salad with Feta and Cranberries.

Mediterranean twist

• Add olives, cherry tomatoes, and red onion.
• Use a basil vinaigrette.

Fall harvest version

• Add roasted butternut squash and apples.
• Swap lemon juice for apple cider vinegar.

Protein-packed version

• Add grilled chicken slices.
• Add chickpeas or white beans.

Creamier version

• Add a spoonful of Greek yogurt to the dressing.
• Add avocado chunks right before serving.

Fresh-herb version

• Mix parsley, dill, basil, and mint for a bright herb blend.

Conclusion

This Rigatoni Salad with Feta and Cranberries proves that a pasta salad can be refreshing, colorful, and satisfying all at once. With its mix of creamy, crunchy, sweet, and tangy flavors, it’s a dish that fits into any meal. You can enjoy it warm or cold, serve it as a main or a side, and customize it to your taste.

Don’t be afraid to experiment. Try new herbs, switch up the nuts, or add your favorite vegetables. Every version brings out something new, and it’s almost impossible to make it wrong.

FAQs

What makes this pasta salad healthy?

It includes whole ingredients like nuts, herbs, feta, and cranberries, along with heart-healthy olive oil. You can also use whole-wheat pasta for more fiber.

Can I use a different type of pasta?

Yes. Any short pasta works well, including penne, bowties, and rotini.

Should I serve it hot or cold?

Either works. It tastes great chilled, but warm pasta helps the flavors blend more deeply.

How long will this salad stay fresh?

Up to 3 days in the refrigerator in an airtight container.

Can I make it dairy-free?

Yes. Simply skip the feta or use a dairy-free alternative.

Can I add meat?

Grilled chicken, shredded turkey, or even cooked shrimp are great additions.