Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe

Get ready to fall in love with the Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette—a vibrant, utterly irresistible pasta salad that manages to be equal parts tangy, creamy, and sweet. Imagine perfectly cooked rigatoni tossed with briny feta, ruby pops of cranberry, crisp red onion, and fresh parsley, all mingling under a citrusy homemade lemon vinaigrette. This isn’t just a salad; it’s an occasion! Whether you’re prepping lunch for the week or searching for the ultimate potluck showstopper, this dish not only bursts with color but also brings layers of flavor that will have everyone coming back for seconds.

Ingredients You’ll Need

Ingredients You’ll Need

Every ingredient in this Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette matters, even if the list feels delightfully simple. From the hearty pasta to the zingy lemon vinaigrette, each component adds its own flair—think bursts of tart cranberry, creamy feta, and that bright, fresh finish from herbs and citrus. Here’s why they matter:

• Rigatoni pasta: The big tubes grab hold of the vinaigrette and bits of cheese, making each bite incredibly satisfying.
• Feta cheese, crumbled: Tangy and creamy, this brings rich flavor and a lovely contrast to the sweet cranberries.
• Dried cranberries: Their chewiness and natural sweetness bring a delightful pop against the briny cheese and sharp onion.
• Red onion, finely chopped: Offers a subtle crunch and a mellow sharpness that wakes up the whole dish.
• Fresh parsley, chopped: Adds a burst of color and a fresh herbaceous note that ties everything together.
• Olive oil: Acts as the base for the vinaigrette, coating the pasta with luscious richness.
• Lemon juice: Brightens the entire salad, cutting through the richness with zingy citrus.
• Honey: A touch of natural sweetness in the dressing to balance the tanginess of lemon and mustard.
• Dijon mustard: Adds complexity and gentle heat to the vinaigrette, ensuring it’s not one-note.
• Salt: Raises and unifies all the other flavors.
• Black pepper: Brings subtle warmth and a bit of bite to the finished salad.

How to Make Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

Step 1: Boil the Rigatoni

Start by bringing a large pot of generously salted water to a rolling boil—salty like the sea! Toss in your rigatoni pasta and cook it until it’s al dente, which usually takes about 10 to 12 minutes. The pasta should be tender but have a bit of bite left, so it holds up in the salad without turning mushy. Once done, drain the rigatoni immediately.

Step 2: Cool Down the Pasta

To stop the cooking process and avoid overdone noodles, give your drained rigatoni a good rinse under cold running water. This cools it down instantly and guarantees that lovely firm texture. Shake off all excess moisture then scoop your pasta into a big mixing bowl—this is where the magic starts.

Step 3: Prep Your Fresh Ingredients

While the pasta cools, crumble your feta cheese with your fingers or a fork. Chop those dried cranberries if they’re on the large side, and finely dice fresh red onion for a mild, colorful crunch. Lastly, snip or chop a generous handful of parsley to perk everything up.

Step 4: Mix the Pasta Salad Base

Add your crumbled feta, plump cranberries, chopped red onion, and fresh parsley right into the bowl with the cooled rigatoni. Don’t be shy—heap them in, because this Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is all about those bold, contrasting flavors in every bite.

Step 5: Whisk the Lemon Vinaigrette

Grab a small bowl and whisk together the olive oil, bright lemon juice, spoonful of honey, Dijon mustard, plus salt and black pepper. You want this vinaigrette silky and completely blended. It will tie the entire salad together, providing just the right balance of tang, sweetness, and zing.

Step 6: Toss Everything Together

Pour the vinaigrette all over your pasta and toppings. Gently toss everything with a big spoon, making sure that luscious dressing hugs every noodle, cranberry, and fleck of feta. Taste and tweak the seasoning if you like—a pinch more salt or pepper never hurts!

Step 7: Chill and Serve

You can serve the salad right away, but letting it chill in the fridge for 30 minutes really melds the flavors. When you’re ready, give it a quick stir and get ready for compliments! Your Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is ready to steal the show.

How to Serve Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

Garnishes

A handful of extra crumbled feta, a scattering of cranberries, and a little more fresh chopped parsley on top make this salad look absolutely stunning. You could even add a twist of lemon zest or a drizzle of olive oil just before serving for that extra bit of wow!

Side Dishes

Pair your Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette with simple grilled chicken, lemon garlic shrimp, or your favorite roasted veggies. It’s also fantastic with warm, crusty bread or served next to a charcuterie board at any get-together.

Creative Ways to Present

Try piling the salad into crisp lettuce cups for an easy appetizer, or serve individual portions in small mason jars for a picnic. For potlucks, present it on a big platter for a festive, shareable centerpiece that’s as eye-catching as it is delicious!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette in an airtight container in the fridge. It stays fresh for up to three days, and you’ll love how the flavors develop even more overnight.

Freezing

Freezing isn’t recommended for this salad since pasta and feta may lose their wonderful textures and become mushy after thawing. Enjoy it fresh from the fridge for the best taste and feel.

Reheating

This salad is truly made for enjoying cold or at room temperature. If you find the pasta sticks together after chilling, just toss it with a splash of olive oil and lemon juice to loosen things up. No heating required!

FAQs

Can I substitute another pasta for rigatoni?

Absolutely! While rigatoni’s big tubes are awesome for catching dressing and mix-ins, you can easily swap in penne, fusilli, or even farfalle—just keep an eye on the texture.

Is it possible to make this salad vegetarian or vegan?

This salad is already vegetarian! For a vegan option, simply use a dairy-free feta and swap out honey for agave or maple syrup in the vinaigrette.

How far ahead can I make the salad?

You can prepare the Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette up to one day in advance. Just add an extra splash of lemon juice or olive oil and give it a fresh toss before serving for best texture.

Can I add protein to make it a main dish?

Absolutely! Grilled chicken, shrimp, or even chickpeas work really well here and turn this zippy salad into a hearty, complete meal.

What if I don’t have Dijon mustard?

No worries! You can use regular yellow mustard in a pinch, but Dijon does give the vinaigrette its signature depth and gentle spice.

Final Thoughts

If you’re looking for a winning combination of flavors and effortless elegance, you simply can’t go wrong with Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette. I hope you give this cheerful, flavor-packed dish a try—your tastebuds (and your friends) will thank you!

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