Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

If you’re craving something fresh, light, and oh-so-tasty, this Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is about to steal the show. It’s the kind of salad that’s packed with flavor in every bite—creamy feta, sweet cranberries, and the perfectly hearty rigatoni pasta all tossed in a zingy, bright lemon vinaigrette. Seriously, this dish is like sunshine in a bowl, with its balance of textures and flavors, it’s perfect for a light lunch or a side that’ll wow your guests at any gathering. Trust me, once you try it, you’ll be hooked. Ready to dive in? Let’s go!

Why You’ll Love Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

• Fresh & Flavorful: With a combination of sweet cranberries, tangy feta, and al dente pasta, this salad brings together the best of sweet, salty, and savory. Plus, the lemon vinaigrette adds the perfect touch of freshness.
• Versatile: Whether you’re serving it as a side dish at a family gathering, a picnic treat, or even as a light lunch, this salad is the ultimate go-to. It’s both satisfying and refreshing.
• Easy to Make: With just a few simple ingredients and a short prep time, this salad comes together quickly and looks beautiful on any table.
• Make-Ahead Friendly: You can make this salad ahead of time and let the flavors marinate, making it a stress-free dish to prepare for a party or get-together.
• Kid-Friendly: With its sweet and savory combo, even picky eaters will enjoy this salad, making it a crowd-pleaser for all ages!

Ingredients

For the Salad:

• Rigatoni pasta: The sturdy, ridged pasta that grabs onto all that creamy feta and tangy dressing, creating a perfect bite every time.
• Feta cheese: Crumbled feta brings a salty, creamy kick that pairs perfectly with the sweetness of the cranberries.
• Cranberries: Dried cranberries for a burst of sweetness and chewy texture. You could also swap in raisins or currants if you prefer.
• Cucumber: Adds a refreshing crunch that balances the creaminess of the feta and the tangy vinaigrette.
• Red onion: A thin slice of red onion adds a mild, slightly sharp bite, balancing the sweetness of the cranberries.
• Fresh parsley: Chopped parsley for a pop of color and a hint of freshness to round out the dish.

For the Lemon Vinaigrette:

• Olive oil: A good-quality olive oil is key to making this vinaigrette smooth and flavorful.
• Lemon juice: Fresh lemon juice for that zesty, bright flavor that ties everything together.
• Honey: A touch of honey to balance the tartness of the lemon and the feta.
• Dijon mustard: Adds a little tang and depth to the vinaigrette.
• Salt and pepper: To taste, for seasoning and bringing out all the flavors in the dressing.

(Note: Full ingredient measurements are provided in the recipe card above.)

Instructions

Let’s get this salad started:

Step 1: Cook the Pasta

Begin by cooking the rigatoni pasta according to the package instructions. Once it’s al dente, drain and rinse it under cold water to stop the cooking process. Set it aside to cool.

Step 2: Prepare the Salad Ingredients

While the pasta is cooling, chop your cucumber into small cubes, thinly slice the red onion, and roughly chop the fresh parsley. Toss them into a large salad bowl along with the dried cranberries and crumbled feta.

Step 3: Make the Lemon Vinaigrette

In a small bowl or jar, combine the olive oil, fresh lemon juice, honey, Dijon mustard, salt, and pepper. Whisk or shake the ingredients until the dressing is well emulsified and smooth.

Step 4: Toss Everything Together

Add the cooled pasta to the bowl with the other salad ingredients. Pour the lemon vinaigrette over the top and toss everything gently until the salad is well coated in the dressing.

Step 5: Chill and Serve

If you have time, let the salad chill in the fridge for about 30 minutes to let all the flavors meld together. Otherwise, you can serve it right away, garnished with extra parsley if desired. Enjoy the fresh, vibrant flavors!

Nutrition Facts

Servings: 6
Calories per serving: 320
Total Fat: 14g
Saturated Fat: 3g
Trans Fat: 0g
Cholesterol: 15mg
Sodium: 400mg
Total Carbohydrate: 40g
Dietary Fiber: 4g
Sugars: 15g
Protein: 10g

Preparation Time

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

How to Serve Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

• As a Side Dish: This salad pairs wonderfully with grilled chicken, fish, or roasted vegetables for a complete meal.
• For Meal Prep: It’s the perfect dish to make ahead and pack for lunch. Just keep the dressing separate until you’re ready to serve, and it’ll stay fresh for a few days.
• Add Protein: Make it a full meal by adding grilled chicken, shrimp, or even chickpeas for a vegetarian option.
• Perfect for Picnics: It’s a crowd-pleasing salad that’s portable and easy to serve. Take it along to your next outdoor gathering, and watch it disappear!

Additional Tips

• Make It Vegan: For a vegan version, swap the feta for a plant-based cheese or simply use extra veggies for a hearty, dairy-free salad.
• Sweeten to Taste: If you prefer a sweeter vinaigrette, just add a little more honey to taste. You can also add more lemon juice if you like it extra tangy.
• Add Nuts: For some crunch and a touch of nuttiness, add some toasted pine nuts or slivered almonds to the salad.
• Swap the Pasta: You can use any pasta shape you like, but shorter shapes like farfalle, penne, or rotini work well for this salad.

FAQ Section

Q1: Can I use fresh cranberries instead of dried?
A1: Fresh cranberries can be quite tart, so it’s best to stick with dried cranberries for a sweeter, more balanced flavor.

Q2: Can I prepare this salad the night before?
A2: Yes! This salad actually tastes even better after the flavors have had time to meld. Just keep the dressing separate until you’re ready to serve.

Q3: How long will leftovers last?
A3: Leftovers can be stored in an airtight container in the fridge for up to 3 days. The pasta may soften slightly, but the flavors will still be delicious!

Q4: Can I use a different type of pasta?
A4: Absolutely! Feel free to use any short pasta, like penne, farfalle, or fusilli. Just make sure to cook it al dente for the best texture.

Q5: Can I add grilled chicken to this salad?
A5: Yes! Grilled chicken would be a great addition to make this a heartier meal. Just slice it up and toss it in with the pasta.

Q6: How do I make this salad gluten-free?
A6: Use gluten-free pasta instead of regular pasta, and the rest of the ingredients should be naturally gluten-free.

Q7: Can I use a different type of cheese?
A7: If you’re not a fan of feta, goat cheese or even a mild white cheese like mozzarella would be a delicious substitute.

Q8: How can I make this salad spicier?
A8: If you like a little heat, try adding a pinch of red pepper flakes or a finely chopped jalapeño to the salad for an extra kick.

Q9: Can I make this salad without lemon?
A9: Yes, you can substitute the lemon juice with a mild vinegar, like white wine or apple cider vinegar, for a slightly different flavor.

Q10: Is this salad kid-friendly?
A10: Absolutely! The sweetness of the cranberries and the creamy feta makes this salad appealing to kids, and you can adjust the onion and lemon to suit their tastes.

Conclusion

This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is one of those recipes that’s as easy as it is satisfying. Whether you’re craving something fresh for lunch or need a salad that’ll stand out at your next gathering, this one’s a guaranteed hit. Bright, zesty, and perfectly balanced, it’s a dish that’s sure to make you smile with every bite. Enjoy the light, refreshing flavors—it’s just what you need to add a little sunshine to your day!

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