Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

When it comes to easy, flavorful pasta salads, this Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a standout. Combining the creamy tang of feta cheese, the sweet-tart pop of cranberries, and the brightness of a zesty lemon vinaigrette, it’s a refreshing dish that works perfectly as a light lunch, picnic centerpiece, or side dish at BBQs and potlucks.

With just 20 minutes from start to finish, this salad is a no-fuss recipe that delivers big flavor with minimal effort. Whether you’re looking to elevate your weekday lunches or impress guests with a Mediterranean-inspired pasta salad, this recipe has it all: color, texture, and taste.

Why You’ll Love This Feta & Cranberry Rigatoni Salad

Here’s what makes this pasta salad a must-try:

• Quick & Easy: Ready in just 20 minutes—perfect for busy schedules.
• Bright, Mediterranean Flavors: Tangy feta, sweet cranberries, and zesty lemon vinaigrette create a harmonious balance.
• Colorful & Eye-Catching: Vibrant red cherry tomatoes, golden cranberries, and green parsley make this dish pop on the table.
• Versatile: Works as a light lunch, a side dish, or a filling addition to a picnic or potluck.
• Customizable: Add grilled chicken, roasted vegetables, or nuts for extra protein and texture.
• Make-Ahead Friendly: Flavors deepen if prepared ahead and chilled in the fridge.

This salad is a crowd-pleaser that’s perfect for every occasion, from casual weekday meals to festive gatherings.

Ingredients Breakdown

Here’s the full, organized ingredient list with exact measurements.

For the Salad

• 12 oz rigatoni pasta (or your preferred pasta shape)
• 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

For the Lemon Vinaigrette

• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey (optional, for added sweetness)
• 1 garlic clove, minced
• Salt and pepper, to taste

Serving Size

This recipe makes 6 servings, with each serving containing approximately 280 calories, 27g protein, 18g fat, and 27g carbohydrates.

Tools & Equipment Needed

• Large pot for boiling pasta
• Colander for draining pasta
• Large mixing bowl for assembling salad
• Small bowl or jar for whisking vinaigrette
• Whisk or fork for emulsifying dressing
• Knife and cutting board for vegetables
• Measuring cups and spoons

Step-by-Step Instructions

Follow these detailed steps to create a perfectly balanced pasta salad.

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add 12 oz rigatoni pasta and cook according to package instructions until al dente, usually around 10 minutes.
3. Drain the pasta and rinse with cold water to stop the cooking process and cool it down. Set aside in a colander to drain completely.

Step 2: Make the Lemon Vinaigrette

1. In a small bowl or jar, combine:
   • 3 tablespoons olive oil
   • 2 tablespoons fresh lemon juice
   • 1 teaspoon Dijon mustard
   • 1 teaspoon honey (optional)
   • 1 minced garlic clove
   • Salt and pepper to taste
2. Whisk vigorously until the vinaigrette is emulsified and smooth. Set aside.

Step 3: Assemble the Salad

1. In a large mixing bowl, combine the cooled rigatoni, crumbled feta, dried cranberries, diced cucumber, sliced red onion, and halved cherry tomatoes.
2. Drizzle the lemon vinaigrette over the salad.
3. Toss gently to combine, ensuring all ingredients are evenly coated.

Step 4: Garnish and Serve

1. Sprinkle chopped fresh parsley on top for garnish.
2. Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld before serving.

Tips & Variations

This pasta salad is highly versatile. Here are ways to make it your own:

Make-Ahead

• Prepare the salad up to 1 day in advance. Keep the dressing separate until just before serving to maintain freshness.

Protein Additions

• Add grilled chicken, shrimp, or chickpeas to make it a more substantial meal.

Vegetable Boost

• Roasted bell peppers, zucchini, or broccoli can add extra color and nutrition.

Dressing Adjustments

• Adjust sweetness by adding more honey or reduce tartness by using less lemon juice.
• For a creamier dressing, add 1–2 tablespoons of Greek yogurt.

Seasonal Variations

• Swap cranberries with pomegranate seeds in winter for a festive touch.
• Use roasted cherry tomatoes for a deeper flavor in colder months.

Flavor Profile & Pairings

This salad is bright, tangy, sweet, and savory all in one bite.

• Sweet: Dried cranberries provide subtle bursts of sweetness.
• Savory: Feta cheese adds saltiness and creaminess.
• Tangy: Lemon vinaigrette brightens the dish with a zesty kick.
• Crunchy & Fresh: Cucumber and cherry tomatoes add crisp texture.

Suggested Pairings

• Serve alongside grilled meats or fish for a Mediterranean-inspired meal.
• Add a fresh baguette or pita bread for a light lunch.
• Pair with a simple green salad for extra vegetables.

Nutritional Overview

Per serving (1/6 of salad):

• Calories: 280 kcal
• Protein: 27 g
• Fat: 18 g (Saturated 4 g, Unsaturated 13 g)
• Carbohydrates: 27 g
• Fiber: 3 g
• Sugar: 15 g
• Sodium: 450 mg
• Cholesterol: 20 mg

This salad is protein-rich, moderately high in healthy fats, and provides a satisfying balance of sweet, tangy, and savory flavors.

Make-Ahead & Meal Prep Tips

• Cook Pasta Ahead: Boil and rinse pasta, then store in an airtight container in the fridge for up to 2 days.
• Vinaigrette Storage: Make dressing in advance and store in a jar in the fridge for up to 3 days. Shake before using.
• Assemble Just Before Serving: Toss ingredients together just before serving to maintain freshness and texture.

FAQs

1. Can I use a different pasta shape?
Yes! Penne, fusilli, or farfalle all work beautifully.

2. Can this salad be made vegan?
Replace feta with a vegan cheese alternative and omit honey or use maple syrup.

3. Can I prepare this salad for a picnic?
Absolutely! Chill in the fridge and transport in a sealed container.

4. Can I add more vegetables?
Yes! Roasted or raw vegetables like bell peppers, zucchini, or spinach add extra flavor and nutrition.

5. How long can I store this salad?
Store in the fridge for up to 24 hours. The salad tastes best fresh or chilled slightly.

Cooking Timeline (at a Glance)

Step	Time
Cook Pasta	10 minutes
Prepare Dressing	5 minutes
Assemble Salad	5 minutes
Chill (Optional)	30 minutes
Total Time	20–40 minutes

Serving Suggestions

• Plating: Serve chilled or at room temperature. Use a large serving bowl and sprinkle extra parsley on top.
• Family Style: Set out as a side dish for BBQs, potlucks, or weeknight dinners.
• Enhancements: Top with roasted nuts like pine nuts or walnuts for crunch.

Recipe Variations

1. Grilled Chicken Rigatoni Salad: Add sliced grilled chicken for a complete meal.
2. Autumn-Inspired: Replace cranberries with roasted butternut squash and sprinkle pumpkin seeds on top.
3. Mediterranean Mix: Add kalamata olives, artichoke hearts, and sun-dried tomatoes.
4. Creamy Version: Add a tablespoon of Greek yogurt to the vinaigrette for a creamier texture.

Ingredient Spotlight

Feta Cheese

• Adds creamy, salty flavor to balance sweet cranberries.
• Crumble by hand for a rustic texture.
• Store in airtight containers and keep refrigerated.

Dried Cranberries

• Sweet and tart, providing chewy texture.
• Can be swapped with raisins, chopped dates, or pomegranate seeds.

Lemon Juice

• Provides zesty brightness that ties the salad together.
• Use freshly squeezed lemon for maximum flavor.

Pro Cooking Tips

• Cook Pasta Al Dente: Prevents mushy salad and retains a nice bite.
• Cool Pasta Completely: Rinse with cold water to stop cooking and prevent salad from becoming watery.
• Emulsify Vinaigrette: Whisk oil and lemon juice thoroughly to coat pasta evenly.
• Toss Gently: Avoid crushing feta and tomatoes when mixing salad.

Storage & Freezing Guide

• Refrigeration: Store salad in an airtight container for up to 24 hours. Dressing can be stored separately for up to 3 days.
• Freezing: Not recommended, as fresh vegetables and feta may lose texture.
• Reheating: Serve chilled or at room temperature; do not microwave.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	280 kcal
Protein	27 g
Carbs	27 g
Fat	18 g
Fiber	3 g
Sodium	450 mg
Dietary Notes	Mediterranean-inspired, vegetarian-friendly, gluten-free if using GF pasta

Expanded Conclusion

This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is the perfect combination of bright, fresh, and satisfying flavors. Sweet cranberries, tangy feta, and a zesty vinaigrette make it a dish that is as delicious as it is visually appealing.

Whether you’re serving it as a light lunch, potluck side, or a BBQ accompaniment, this salad is versatile, quick, and loved by everyone. Make it ahead for convenience, toss in extra ingredients for variety, and enjoy a Mediterranean-inspired pasta salad that will become a staple in your recipe collection.

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