Hey y'all! Craving a pasta salad that bursts with flavor and color? This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette ticks all the boxes—it's tangy, zesty, sweet, and wonderfully creamy. Perfect for summer picnics, weekday meal prep, or any time you want something that will wow your friends at a potluck. Let's get cooking!
Why You'll Love This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
- Bright citrusy vinaigrette gives every bite a refreshing pop.
- Tart dried cranberries pair perfectly with salty feta cheese.
- Quick to make—a 30-minute meal ideal for busy days.
- Great for meal prep and stays delicious for days.
- Customizable for vegetarians, with loads of substitution options!
Ingredients for Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
- 12 oz (340 g) rigatoni pasta
- 1 cup (150 g) crumbled feta cheese
- ¾ cup (100 g) dried cranberries
- 1 cup (150 g) cherry tomatoes, halved
- ½ small red onion, thinly sliced
- 1 cup (60 g) baby spinach, chopped
- ¼ cup (15 g) fresh parsley, chopped
- ¼ cup (40 g) toasted pumpkin seeds
- Salt & pepper, to taste
For the Lemon Vinaigrette:
- ⅓ cup (80 ml) extra virgin olive oil
- Juice & zest of 1 large lemon (about 3 tablespoon juice)
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
How to Make Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Step 1: Cook the Rigatoni
Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions (usually 10-12 minutes) until al dente. Drain and rinse under cool water to stop the cooking process. Set aside and let it cool completely.
Step 2: Prepare the Lemon Vinaigrette
In a small bowl or jar, whisk together the olive oil, lemon juice and zest, honey or maple syrup, Dijon mustard, minced garlic, salt, and black pepper until well combined. Taste and adjust seasoning as needed. For more tips on making perfect vinaigrettes, check out this helpful guide from Serious Eats.
Step 3: Assemble the Salad
Place the cooled rigatoni in a large serving bowl. Add feta cheese, dried cranberries, cherry tomatoes, red onion, chopped spinach, and fresh parsley. Pour the vinaigrette over the salad and toss gently until evenly coated.
Step 4: Garnish & Serve
Sprinkle with toasted pumpkin seeds, extra feta, and parsley if desired. Chill in the fridge for at least 15 minutes before serving for the best flavor.
Notes: Cooking Tips for Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
- Toss the pasta in a little olive oil after draining to prevent sticking if not assembling immediately.
- You can toast pumpkin seeds in a dry skillet for 2-3 minutes—just until fragrant!
- For more nutritional info about cranberries, see the Healthline guide to cranberries.
Variations: Creative Twists on Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
- Add protein: Toss in grilled chicken, chickpeas, or cooked shrimp for a more substantial meal.
- Try another cheese: Swap feta with goat cheese or fresh mozzarella for a creamy, tangy spin.
- Greens galore: Use arugula, kale, or mixed baby greens in place of or along with spinach.
Required Equipment for Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
- Large pot
- Colander
- Mixing bowls
- Whisk or jar with lid
- Sharp knife and cutting board
Storage Instructions for Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Store leftovers in an airtight container in the fridge for up to 4 days. Give the salad a quick toss before serving again as the dressing may settle. Not recommended for freezing, as the texture of the pasta and cheese will change.
Suggested Pairings & Serving Recommendations
- Pairs deliciously with grilled chicken, salmon, or veggie skewers.
- Perfect as a side for summer BBQs or picnics alongside watermelon and crusty bread.
- For a light lunch, serve with a cup of chilled gazpacho or a bowl of lentil soup.
Pro Tips for Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
- Let the salad chill for at least 15–30 minutes to help flavors meld.
- Use block feta and crumble it yourself for a creamier texture.
- Fresh lemon juice is key—avoid bottled for the best, zestiest flavor. Learn why fresh juice matters at Bon Appétit.
FAQ: Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
- Can I make this salad ahead of time?
Absolutely! In fact, making it a few hours ahead helps the flavors marry nicely. - Can I use a different pasta shape?
Yes, penne, farfalle, or fusilli all work well in place of rigatoni. - Is this salad gluten-free?
It can be! Just substitute your favorite gluten-free pasta.
Prep Time:
15 minutes
Cook Time:
10–12 minutes
Total Time:
30 minutes
Ingredients
- 250g rigatoni pasta
- 100g feta cheese, crumbled
- 60g dried cranberries
- 100g cherry tomatoes, halved
- 60g baby spinach leaves
- 1 small red onion, thinly sliced
- 3 tablespoon extra virgin olive oil
- 1 lemon, juice and zest
- 1 teaspoon honey
- Salt and black pepper, to taste
Instructions
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1Cook the rigatoni pasta in a large pot of boiling salted water according to the package instructions until al dente. Drain and rinse under cold water to cool completely.
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2In a large bowl, combine the cooled rigatoni, crumbled feta cheese, dried cranberries, cherry tomatoes, baby spinach leaves, and red onion.
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3In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, honey, salt, and black pepper to create the lemon vinaigrette.
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4Pour the lemon vinaigrette over the salad ingredients and toss gently to combine, ensuring the pasta and vegetables are well coated.
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5Serve immediately as a light meal or side dish, or chill in the refrigerator for 30 minutes for enhanced flavor.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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