Introduction to Feta Cranberry Rigatoni Salad with Lemon Vinaigrette

When I think of summer gatherings, the vibrant colors and fresh flavors of a Feta Cranberry Rigatoni Salad with Lemon Vinaigrette come to mind. This dish is not just a salad; it’s a celebration of taste that effortlessly brightens any table.

Whether you’re looking for a quick solution for a busy day or a dish to impress your loved ones, this salad checks all the boxes. It’s refreshing, satisfying, and packed with nutrients. Plus, it’s a breeze to whip up, making it perfect for both novice cooks and seasoned chefs alike.

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

This Feta Cranberry Rigatoni Salad with Lemon Vinaigrette is a game-changer for busy weeknights.

It comes together in under an hour, making it a quick and satisfying meal.

The combination of creamy feta, sweet cranberries, and zesty lemon creates a flavor explosion that will have everyone asking for seconds.

Plus, it’s versatile enough to serve as a side or a main dish, ensuring it fits any occasion perfectly.

Ingredients for Feta Cranberry Rigatoni Salad with Lemon Vinaigrette

Creating a delicious Feta Cranberry Rigatoni Salad with Lemon Vinaigrette starts with gathering the right ingredients. Here’s what you’ll need:

  • Rigatoni pasta: This tubular pasta holds onto the dressing and flavors beautifully.
  • Feta cheese: Crumbled feta adds a creamy, tangy element that pairs perfectly with the sweetness of cranberries.
  • Dried cranberries: These little gems bring a burst of sweetness and a chewy texture to the salad.
  • Chopped walnuts: For a satisfying crunch, walnuts add healthy fats and a nutty flavor.
  • Diced cucumber: Fresh and crisp, cucumber adds a refreshing crunch that balances the richness of the feta.
  • Halved cherry tomatoes: Juicy and vibrant, they provide a pop of color and flavor.
  • Red onion: Finely chopped, it adds a sharp bite that enhances the overall taste.
  • Fresh parsley: This herb brings a burst of freshness and a hint of earthiness.
  • Olive oil: A key ingredient for the vinaigrette, it adds richness and helps blend the flavors.
  • Fresh lemon juice: The zesty acidity brightens the salad and complements the other ingredients.
  • Dijon mustard: This adds a subtle tang and helps emulsify the vinaigrette.
  • Honey: A touch of sweetness balances the acidity of the lemon juice.
  • Salt and pepper: Essential for seasoning, they enhance all the flavors in the salad.

For those looking to customize, consider adding grilled chicken for protein or swapping the feta for a dairy-free cheese alternative.

Exact quantities for each ingredient can be found at the bottom of the article, ready for printing.

How to Make Feta Cranberry Rigatoni Salad with Lemon Vinaigrette

Making a Feta Cranberry Rigatoni Salad with Lemon Vinaigrette is as easy as pie.

Follow these simple steps, and you’ll have a delicious dish ready in no time.

Let’s dive in!

Step 1: Cook the Rigatoni Pasta

Start by boiling a large pot of salted water.

Once it’s bubbling, add the rigatoni pasta.

Cook according to the package instructions until it’s al dente.

This usually takes about 10 minutes.

Once done, drain the pasta and rinse it under cold water.

This stops the cooking process and cools it down for the salad.

Step 2: Combine the Salad Ingredients

In a large mixing bowl, combine the cooled rigatoni with crumbled feta cheese, dried cranberries, chopped walnuts, diced cucumber, halved cherry tomatoes, finely chopped red onion, and fresh parsley.

Each ingredient adds its own unique flavor and texture, creating a delightful medley.

Make sure to mix gently to avoid breaking the feta too much.

Step 3: Prepare the Lemon Vinaigrette

In a separate small bowl, whisk together olive oil, fresh lemon juice, Dijon mustard, honey, salt, and pepper.

This vinaigrette is the magic that ties everything together.

Whisk until it’s well combined and slightly thickened.

Taste it and adjust the seasoning if needed.

A little extra lemon juice can brighten it up even more!

Step 4: Toss the Salad

Pour the lemon vinaigrette over the salad mixture.

Gently toss everything together until the pasta and veggies are evenly coated.

This is where the flavors start to mingle and dance.

If you want a creamier texture, consider adding a dollop of Greek yogurt at this stage.

Step 5: Chill and Serve

Cover the salad and place it in the refrigerator for at least 30 minutes.

This chilling time allows the flavors to meld beautifully.

When you’re ready to serve, give it a quick toss again.

You can enjoy it cold or at room temperature.

Either way, it’s sure to impress!

Tips for Success

  • Always salt your pasta water; it enhances the flavor of the rigatoni.
  • Let the salad chill for at least 30 minutes to allow flavors to develop.
  • Use fresh ingredients for the best taste and texture.
  • Adjust the vinaigrette to your liking; add more honey for sweetness or lemon for tang.
  • For a heartier meal, consider adding grilled chicken or chickpeas.

Equipment Needed

  • Large pot: For boiling the rigatoni. A deep skillet can work in a pinch.
  • Colander: To drain the pasta. A slotted spoon can also do the job.
  • Mixing bowl: For combining ingredients. Any large bowl will suffice.
  • Whisk: To mix the vinaigrette. A fork can be a handy alternative.

Variations

  • Protein Boost: Add grilled chicken, shrimp, or chickpeas for a heartier salad.
  • Cheese Alternatives: Swap feta for goat cheese or a dairy-free cheese for a vegan option.
  • Nut-Free: Omit walnuts and replace them with sunflower seeds for crunch without the nuts.
  • Herb Infusion: Experiment with fresh basil or mint instead of parsley for a different flavor profile.
  • Spicy Kick: Toss in some red pepper flakes or diced jalapeños for a spicy twist.

Serving Suggestions

  • Pair the salad with grilled chicken or fish for a complete meal.
  • Serve alongside crusty bread or garlic knots to soak up the vinaigrette.
  • For drinks, a chilled white wine or sparkling water with lemon complements the flavors.
  • Garnish with extra parsley or lemon wedges for a fresh presentation.

FAQs about Feta Cranberry Rigatoni Salad with Lemon Vinaigrette

Can I make this salad ahead of time?

Absolutely! This Feta Cranberry Rigatoni Salad with Lemon Vinaigrette tastes even better after sitting for a few hours. Just prepare it in advance and store it in the fridge. The flavors will meld beautifully, making it a perfect make-ahead dish.

How long does the salad last in the fridge?

This salad can last up to three days in the refrigerator. Just be sure to keep it in an airtight container. However, for the best taste and texture, I recommend enjoying it within the first two days.

Can I use fresh cranberries instead of dried?

While dried cranberries add sweetness and chewiness, you can use fresh cranberries if you prefer. Just keep in mind that fresh cranberries are tart, so you might want to add a bit more honey to balance the flavors.

Is this salad gluten-free?

To make this Feta Cranberry Rigatoni Salad gluten-free, simply swap the rigatoni for a gluten-free pasta alternative. There are plenty of delicious options available that will work just as well!

What can I serve with this salad?

This salad pairs wonderfully with grilled meats, seafood, or even as a light lunch on its own. You can also serve it alongside a refreshing drink like iced tea or lemonade for a complete meal experience.

Final Thoughts

Creating a Feta Cranberry Rigatoni Salad with Lemon Vinaigrette is more than just preparing a meal; it’s about bringing joy to the table.

The vibrant colors and delightful flavors make it a feast for the eyes and the palate.

Whether you’re enjoying it at a summer barbecue or a cozy family dinner, this salad is sure to spark conversations and smiles.

It’s a dish that embodies simplicity and satisfaction, reminding us that good food doesn’t have to be complicated.

So, gather your ingredients, and let this salad be the star of your next gathering!

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Feta Cranberry Rigatoni Salad with Lemon Vinaigrette delights your taste buds effortlessly!


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  • Author: Marco
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

A refreshing and flavorful Feta Cranberry Rigatoni Salad with Lemon Vinaigrette that delights your taste buds effortlessly.


Ingredients

Scale
  • 8 ounces rigatoni pasta
  • 1 cup crumbled feta cheese
  • 1 cup dried cranberries
  • 1/2 cup chopped walnuts
  • 1/2 cup diced cucumber
  • 1/2 cup halved cherry tomatoes
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup olive oil (for vinaigrette)
  • 2 tablespoons fresh lemon juice (for vinaigrette)
  • 1 teaspoon Dijon mustard (for vinaigrette)
  • 1 teaspoon honey (for vinaigrette)
  • Salt and pepper to taste (for vinaigrette)

Instructions

  1. Cook the rigatoni pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
  2. In a large bowl, combine the cooled rigatoni, feta cheese, cranberries, walnuts, cucumber, cherry tomatoes, red onion, and parsley.
  3. In a separate small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined.
  4. Pour the lemon vinaigrette over the pasta salad and toss gently to combine all ingredients evenly.
  5. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
  6. Serve cold or at room temperature.

Notes

  • For a creamier texture, add a dollop of Greek yogurt to the salad before serving.
  • To make it vegetarian, substitute the feta with a dairy-free cheese alternative.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Mixing
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 10g
  • Sodium: 200mg
  • Fat: 18g
  • Saturated Fat: 4g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 8g
  • Cholesterol: 15mg