If you are searching for a salad that perfectly balances tangy, sweet, and savory notes with a delightful texture, look no further than this Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe. Every bite bursts with vibrant flavors from the creamy feta, chewy dried cranberries, and crisp veggies, all brought together by a bright, zesty lemon vinaigrette. This dish is not just a salad but an experience — a colorful, refreshing meal or side that’s both satisfying and easy to prepare.
Ingredients You’ll Need
The magic of this Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe lies in its simple, fresh ingredients that each play a crucial role in creating the perfect harmony of taste and texture. From the hearty rigatoni pasta to the tangy lemon vinaigrette, every component is essential.
- 12 oz rigatoni pasta: The tube-shaped pasta holds onto the vinaigrette beautifully, making every bite flavorful.
- 1 cup crumbled feta cheese: Adds a creamy and salty contrast that balances the sweetness of the cranberries.
- ½ cup dried cranberries: Brings a chewy texture and a touch of natural sweetness that lifts the salad.
- ½ cup cucumber, diced: Offers a refreshing crunch and coolness to the dish.
- ½ red onion, thinly sliced: Gives a touch of mild sharpness to the flavor profile.
- 1 cup cherry tomatoes, halved: Bursts of juicy sweetness enhance the salad’s brightness.
- 3 tablespoons olive oil: Provides smooth richness and helps emulsify the vinaigrette.
- 2 tablespoons fresh lemon juice: Infuses the salad with vibrant acidity and freshness.
- 1 teaspoon Dijon mustard: Adds depth and helps stabilize the dressing.
- 1 teaspoon honey (optional): A subtle sweetness that balances the tang in the vinaigrette.
- 1 garlic clove, minced: Gives a zesty kick to brighten the dressing.
- Salt and pepper, to taste: Essential seasonings that enhance all the flavors.
- 2 tablespoons fresh parsley, chopped: Adds a burst of color and herbaceous freshness as a finishing touch.
How to Make Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe
Step 1: Cook the Pasta Perfectly
Start by bringing a large pot of salted water to a boil. Cook the rigatoni for about 10 minutes or until al dente, meaning they should be tender yet have a little bite to them. After draining, rinse under cold water to cool the pasta quickly and stop the cooking process, yielding a perfect texture that won’t get mushy in your salad.
Step 2: Whisk Together the Lemon Vinaigrette
In a small bowl, combine olive oil, fresh lemon juice, Dijon mustard, minced garlic, salt, and pepper. Whisk everything until it’s beautifully emulsified with a smooth, tangy consistency. If you want a slightly sweeter dressing, add the optional teaspoon of honey. This vinaigrette will be the heart of your salad’s vibrant flavor.
Step 3: Toss Together the Salad Ingredients
Grab a large mixing bowl and combine the cooled rigatoni with crumbled feta cheese, dried cranberries, diced cucumber, thinly sliced red onion, and halved cherry tomatoes. Pour the lemon vinaigrette over all the ingredients and toss gently but thoroughly so that each piece of pasta and veggie is coated evenly. This step is where the salad really comes to life, absorbing all those incredible flavors.
Step 4: Garnish and Serve
Finish your Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe by sprinkling freshly chopped parsley over the top. It adds a pop of color and fresh aroma that makes this dish even more inviting. Now your salad is ready to enjoy!
How to Serve Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe
Garnishes
Consider adding extra garnishes such as toasted pine nuts or a few fresh mint leaves for an unexpected crunch and herbal note. A sprinkle of cracked black pepper right before serving adds subtle warmth that complements the lemon vinaigrette beautifully.
Side Dishes
This salad pairs perfectly with grilled chicken or fish, making it a well-rounded meal for any occasion. It’s also a fantastic side for BBQs or picnic spreads, offering a colorful, refreshing option alongside heartier dishes.
Creative Ways to Present
For a stunning presentation, serve this salad in individual clear glass bowls or mason jars so the vibrant colors of the cranberries, cherry tomatoes, and feta shine through. Alternatively, making it in a large, rustic wooden bowl invites a communal, family-style meal experience that’s both casual and charming.
Make Ahead and Storage
Storing Leftovers
This salad keeps well in an airtight container in the refrigerator for up to 2 days. For best texture, store the pasta separately from the vinaigrette if you plan to eat it later, then toss everything together just before serving to keep the vegetables crisp.
Freezing
Freezing is not recommended for this Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe since the fresh vegetables and vinaigrette dressing would lose their texture and brightness upon thawing.
Reheating
This salad is best served cold or at room temperature. If you prefer slightly warm pasta, you can gently heat the rigatoni before tossing with the other ingredients, but the salad itself shines brightest when fresh and chilled.
FAQs
Can I substitute the rigatoni with another pasta?
Absolutely! While rigatoni is ideal for capturing the vinaigrette, penne or farfalle also work wonderfully and will still hold onto the dressing and mix-ins nicely.
Is it possible to make this salad vegan?
Yes! Simply substitute the feta cheese with a vegan cheese alternative or omit it entirely. The salad will still be bursting with flavor thanks to the cranberries and lemon vinaigrette.
Can I add protein to this salad?
Definitely! Grilled chicken, shrimp, or chickpeas make excellent additions that can transform this salad into a more substantial main dish.
How long does the vinaigrette keep?
The lemon vinaigrette can be made ahead and stored in the refrigerator for up to a week. Just give it a quick whisk before using as it may separate over time.
What’s the best way to balance the sweetness of cranberries?
The key is the lemon vinaigrette’s acidity and the salty feta cheese, which perfectly balance the sweetness of the dried cranberries to keep the salad flavorful without being overly sweet.
Final Thoughts
I can’t recommend enough that you try this Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe soon. It’s a wonderfully refreshing, flavor-packed dish that’s perfect for any season and occasion. Once you make it, this salad will quickly become a go-to favorite for quick lunches, dinner sides, or a vibrant potluck contribution!
Print
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This vibrant Feta & Cranberry Rigatoni Salad is a refreshing pasta dish combining creamy feta cheese, sweet dried cranberries, crisp cucumber, and juicy cherry tomatoes, all tossed in a zesty lemon vinaigrette. Perfect for a light lunch or as a flavorful side, this salad balances tangy, sweet, and savory flavors with a delightful mix of textures.
Ingredients
Salad
- 12 oz rigatoni pasta
- 1 cup crumbled feta cheese
- ½ cup dried cranberries
- ½ cup cucumber, diced
- ½ red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 2 tablespoons fresh parsley, chopped
Lemon Vinaigrette
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional)
- 1 garlic clove, minced
- Salt and pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook for about 10 minutes or until al dente. Drain the pasta and rinse under cold water to stop cooking and cool it down completely.
- Make the Lemon Vinaigrette: In a small bowl, whisk together olive oil, fresh lemon juice, Dijon mustard, minced garlic, honey (if using), salt, and pepper until well combined and emulsified.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled rigatoni, crumbled feta cheese, dried cranberries, diced cucumber, thinly sliced red onion, and halved cherry tomatoes. Drizzle the lemon vinaigrette over the salad and toss gently to coat all ingredients evenly.
- Garnish and Serve: Sprinkle the chopped fresh parsley on top for a burst of color and fresh flavor. Serve immediately or chill for up to an hour for flavors to meld.
Notes
- For best texture, make sure to cool the pasta completely before mixing with the dressing to prevent it from becoming mushy.
- Honey in the vinaigrette is optional but adds a lovely subtle sweetness to balance the tart lemon and salty feta.
- This salad is excellent served chilled, making it ideal for picnic or make-ahead meals.
- Feel free to substitute rigatoni with other pasta shapes like penne or fusilli.
- Adjust salt and pepper to taste after mixing, since feta is already salty.
