Ricotta & Cranberry Rigatoni Salad with Lemon Vinaigrette

There’s something magical about a dish that perfectly blends creamy, tangy, sweet, and crunchy all in one bite. That’s exactly what you get with this Ricotta & Cranberry Rigatoni Salad with Lemon Vinaigrette—a vibrant and satisfying pasta salad that’s as delicious as it is easy to make!

Whether you’re looking for a quick lunch, a side dish for a gathering, or a refreshing new way to enjoy pasta, this salad is a must-try. The creamy ricotta pairs beautifully with tart cranberries, and the toasted walnuts add the perfect crunch. And that zesty lemon vinaigrette? It ties everything together with a fresh, bright finish!

Why You’ll Love This Recipe

• Balanced flavors – Creamy ricotta, tangy cranberries, nutty walnuts, and a zesty vinaigrette create the perfect bite.
• Quick & easy – Ready in just 20 minutes for a hassle-free meal.
• Fresh & healthy – Packed with wholesome ingredients.
• Great for meal prep – Stays fresh in the fridge for up to 3 days.
• Versatile – Customize with your favorite add-ins!

What Does It Taste Like?

Every forkful is a delightful contrast of creamy, crunchy, and fresh flavors. The rigatoni soaks up the tangy vinaigrette, while the ricotta adds richness. The dried cranberries bring a subtle sweetness that pairs beautifully with toasted walnuts and sharp Parmesan. A hint of peppery arugula ties it all together with a fresh, slightly spicy bite.

Ingredients

For the Salad:

• 8 oz rigatoni pasta – Cooked al dente.
• 1/2 cup ricotta cheese – Adds a creamy texture.
• 1/3 cup dried cranberries – Sweet and slightly tart.
• 1/4 cup toasted walnuts, chopped – For a crunchy, nutty contrast.
• 1/4 cup fresh arugula – Brings a peppery bite.
• 1/4 cup Parmesan cheese, grated – A salty, umami boost.
• 1/4 cup red onion, thinly sliced – Adds mild sharpness.

For the Lemon Vinaigrette:

• 1/4 cup extra virgin olive oil – The base of a smooth dressing.
• 2 tablespoons fresh lemon juice – Adds brightness and acidity.
• 1 teaspoon honey – Balances the tartness with a touch of sweetness.
• 1 teaspoon Dijon mustard – Helps emulsify the dressing.
• 1 clove garlic, minced – For a savory depth.
• Salt and black pepper, to taste – To enhance all the flavors.

How to Make Ricotta & Cranberry Rigatoni Salad

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook the rigatoni until al dente. Drain and rinse under cold water to cool it down quickly.

Step 2: Make the Lemon Vinaigrette

In a small bowl, whisk together:
Olive oil
Fresh lemon juice
Honey
Dijon mustard
Minced garlic
Salt & black pepper

Whisk until smooth and well combined. Set aside.

Step 3: Assemble the Salad

In a large mixing bowl, combine:
Cooked rigatoni
Ricotta cheese
Dried cranberries
Toasted walnuts
Arugula
Parmesan cheese
Sliced red onion

Step 4: Toss & Serve

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

✔️ Serve immediately or chill for 20 minutes to enhance the flavors!

What to Serve with This Pasta Salad

This Ricotta & Cranberry Rigatoni Salad is delicious on its own but also pairs well with:

• Grilled chicken or shrimp for added protein.
• Crusty bread to soak up the vinaigrette.
• A light soup, like tomato basil or vegetable soup.
• A crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

Expert Tips for the Best Pasta Salad

Use fresh, whole-milk ricotta – It’s creamier and more flavorful.

Toast the walnuts – Enhances their nuttiness and adds crunch. Toast them in a dry pan over medium heat for 2–3 minutes.

Let it chill – The flavors meld beautifully after 20–30 minutes in the fridge.

Rinse the pasta – Helps cool it down and prevents sticking.

djust the dressing – Want it tangier? Add extra lemon juice. Prefer more sweetness? Increase the honey.

Storage Instructions

• Refrigerate: Store in an airtight container in the fridge for up to 3 days.
• Make Ahead: Prep the dressing and ingredients separately, then toss together before serving.
• Avoid Freezing: The ricotta and arugula won’t freeze well, so it’s best enjoyed fresh!

Frequently Asked Questions

Can I use a different pasta shape?

Yes! Try penne, farfalle, or fusilli instead of rigatoni.

What can I substitute for walnuts?

Use pecans, almonds, or sunflower seeds for a different crunch.

Can I make it vegan?

Absolutely! Swap ricotta for dairy-free ricotta, Parmesan for nutritional yeast, and honey for maple syrup.

Can I add protein?

Yes! Grilled chicken, shrimp, or chickpeas are great additions.

More Recipes to Try

If you love this Ricotta & Cranberry Rigatoni Salad, you’ll also enjoy these refreshing pasta and grain salads:

Feta & Cranberry Orzo Salad with Lemon Vinaigrette – A light and flavorful orzo salad with the same bright flavors.

Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette – Another take on rigatoni salad with a delicious feta twist!

Feta & Cranberry Barley Salad with Lemon Vinaigrette – A hearty grain-based salad with a nutty, chewy texture.

Try This Pasta Salad & Share Your Creations!

This Ricotta & Cranberry Rigatoni Salad with Lemon Vinaigrette is fresh, flavorful, and ridiculously easy to make. Whether you’re meal-prepping or bringing a dish to a potluck, it’s sure to impress!

📸 Tried this recipe? Snap a pic and tag me on Pinterest—I’d love to see your creation!

Enjoy! ❤️

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