Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

If you’re looking for a pasta salad that’s bursting with flavor, texture, and color, you’ve just found it! This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a beautiful balance of tangy, sweet, and savory. The combination of creamy feta, chewy dried cranberries, crunchy toasted walnuts, and a bright lemon vinaigrette makes every bite incredibly satisfying.

Perfect for quick lunches, potlucks, or as a side dish, this salad is easy to prepare and absolutely delicious. It’s a recipe that’s as elegant as it is effortless!

Why You’ll Love This Rigatoni Salad

• Quick & Easy: Ready in just 20 minutes with minimal prep.
• Flavor Explosion: The salty feta, sweet cranberries, nutty walnuts, and citrusy dressing create an unforgettable combination.
• Healthy & Nutritious: Packed with fiber, healthy fats, and vitamins from spinach and walnuts.
• Versatile: Enjoy it as a light meal or pair it with grilled chicken or fish for a heartier dish.

What Does This Salad Taste Like?

Imagine the bold saltiness of feta, balanced by the sweet chewiness of dried cranberries. The crunch of toasted walnuts adds depth, while fresh baby spinach and red onion bring a slight peppery bite. All of this is tied together with a light, zesty lemon vinaigrette that enhances the natural flavors without overpowering them.

Ingredients for Feta & Cranberry Rigatoni Salad

Here’s what you’ll need to create this vibrant pasta salad:

For the Salad:

• 12 oz rigatoni pasta – Cooked al dente for the perfect texture.
• 1/2 cup crumbled feta cheese – Salty and creamy goodness.
• 1/3 cup dried cranberries – Sweet and slightly tart.
• 1/4 cup toasted walnuts, chopped – Adds crunch and nuttiness.
• 2 cups baby spinach – Fresh and nutritious.
• 1/4 red onion, thinly sliced – For a bit of bite and color.

For the Lemon Vinaigrette:

• 3 tablespoons extra virgin olive oil – Smooth and rich.
• 1 tablespoon fresh lemon juice – Brightens up the flavors.
• 1 teaspoon honey – Just a touch of sweetness.
• 1/2 teaspoon Dijon mustard – Adds subtle tang and helps emulsify the dressing.
• Salt and black pepper, to taste – Enhances all the flavors.

Tools You’ll Need

• Large pot for boiling pasta
• Colander for draining
• Small bowl for whisking vinaigrette
• Large mixing bowl for tossing the salad
• Whisk or fork for mixing the dressing

How to Make Feta & Cranberry Rigatoni Salad

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook the rigatoni pasta according to package instructions until al dente (firm to the bite). Drain and rinse under cold water to stop the cooking process.

Step 2: Make the Lemon Vinaigrette

In a small bowl, whisk together:

• Olive oil
• Lemon juice
• Honey
• Dijon mustard
• Salt and pepper to taste

Set aside.

Step 3: Assemble the Salad

In a large mixing bowl, combine the cooked rigatoni, crumbled feta, dried cranberries, toasted walnuts, baby spinach, and sliced red onion.

Step 4: Toss with Vinaigrette

Drizzle the lemon vinaigrette over the salad and toss gently to coat all ingredients evenly.

Step 5: Serve & Enjoy!

Serve immediately or chill for 15 minutes for enhanced flavor. Enjoy on its own or as a side dish!

What to Serve with This Salad

This Feta & Cranberry Rigatoni Salad is incredibly versatile! Here are some pairing ideas:

• Grilled Chicken – A protein-packed addition.
• Baked Salmon – The lemon vinaigrette complements the fish beautifully.
• Crusty Bread – Perfect for soaking up any leftover dressing.
• Roasted Vegetables – Adds even more texture and flavor.

Tips for the Best Pasta Salad

• Don’t overcook the pasta! Rigatoni should be al dente so it holds up well in the salad.
• Toast the walnuts. This enhances their natural nuttiness and crunch.
• Use high-quality feta. A creamy, tangy feta block (crumbled yourself) is best.
• Let the flavors meld. If you have time, refrigerate the salad for 15-30 minutes before serving.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Make-Ahead: You can prep the vinaigrette and chop the ingredients ahead of time, but mix everything just before serving for the freshest taste.
• Not Freezer-Friendly: The textures don’t hold up well after freezing.

Frequently Asked Questions (FAQ)

Can I use a different pasta shape?

Yes! While rigatoni is great, you can use penne, rotini, or farfalle.

Can I add protein to this salad?

Absolutely! Grilled chicken, shrimp, or chickpeas would be delicious additions.

What if I don’t like walnuts?

Swap them for pecans, almonds, or sunflower seeds for a different crunch.

Is there a dairy-free option?

Yes! Substitute the feta with dairy-free feta or nutritional yeast for a similar flavor.

Can I use bottled lemon juice?

Fresh lemon juice is best for flavor, but bottled works in a pinch.

Final Thoughts: A Must-Try Rigatoni Salad!

This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a perfect combination of sweet, tangy, and savory flavors. Whether you’re making it for a quick lunch, a dinner side, or a gathering, it’s guaranteed to be a hit!

If you try this recipe, I’d love to hear your thoughts! Leave a comment, rate it, and don’t forget to share your photos on Pinterest. Happy cooking!

More Delicious Recipes to Try:

🥗 The Jennifer Aniston Salad – Fresh, Flavorful, and Perfect for Any Occasion
🍽 Feta & Cranberry Orzo with Lemon Vinaigrette
🍋 Lemon Chicken Ricotta Meatballs with Garlic Orzo

Enjoy your Feta & Cranberry Rigatoni Salad and happy eating! 😊

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