This Salad is Basically Summer in a Bowl
Alright, real talk: I accidentally came up with this feta & cranberry rigatoni salad with lemon vinaigrette years ago when I was out of tomatoes for my usual pasta salad—I mean, how are tomatoes always the thing you forget? Anyway, I tossed in dried cranberries because they were lurking in the pantry and, wow, they’ve stuck around ever since. Now my cousins insist on it at every barbecue (one even tried to claim it for Friendsgiving—still fuming). So here you go, friend—my ride-or-die pasta salad, messiness included.
Why I Keep Making This (And Maybe Why You Will Too)
I make this when it’s hot and I’m not in the mood to turn the oven on (which is, honestly, most of July). My family goes nuts for this salad—maybe because it’s tangy and salty and sweet all in one. Or possibly they just love the way the feta gets all melty at the bottom if you don’t let the pasta cool long enough (don’t sweat it, it’s delicious, even though goopy feta is not super photogenic). And when I’m having one of those weeks, I love that I can make a big bowl and eat it for lunch two days running. Unless someone beats me to the fridge.
Everything You’ll Need (and Maybe a Few Shortcuts)
- 400g (about 14 oz) rigatoni (honestly, penne or even fusilli totally work—my friend Jade swears by macaroni in a pinch)
- 1 cup crumbled feta cheese (my grandmother always harped on Bulgarian feta, but supermarket feta is just fine—I’ve used both and no one noticed)
- ¾ cup dried cranberries (Craisins, if we’re being brand specific, but cheap store brand is grand too)
- ½ English cucumber, diced (if all you’ve got is regular cucumber, peel off the waxy skin and it’ll do)
- ⅓ cup chopped red onion (sometimes I use shallots—no tears!)
- ¼ cup chopped fresh parsley (I forget the parsley half the time—no disaster)
- ¼ cup toasted walnuts or pecans (skip if you’re allergic, or sub with seeds… or nothing, really)
- Salt and black pepper
- For the lemon vinaigrette:
- Juice of 1 big lemon (or two little ones; sometimes I only have bottled, shh…)
- Zest of that lemon (optional, but nice)
- ⅓ cup good olive oil (I say good, but honestly, who can taste the difference unless you’re drinking it straight?)
- 1 teaspoon honey (or maple syrup, or just skip if you hate sweet dressings)
- 1 teaspoon Dijon mustard (don’t use the fluorescent yellow stuff, please… unless you must. I did once and nobody sued.)
- ¼ teaspoon salt (to taste)
- Fresh ground black pepper
Making It All Come Together
- First, cook your rigatoni: Big pot of salted water, rolling boil, yada yada. Eight, maybe ten minutes? I test it at 8—it should still have a little chew or, if you’re like my Aunt Maggie, zero chew. Drain it, rinse under cold water unless you adore warm salads (actually, warm isn’t bad either).
- Pop that pasta in a big bowl. This is where I usually sneak a taste because I’m starving already. Toss with a dribble of olive oil so it doesn’t stick while you do the rest.
- Add feta, cranberries, cucumber, onion, walnuts, and parsley. Some days, I just dump it all in at once, others I layer things prettily. Probably makes no difference, but it feels fancier.
- Now, the lemon vinaigrette: whisk lemon juice, zest (if you remembered), olive oil, honey, mustard, and salt + pepper in a little bowl or jar. Or honestly, shake it all up in a jam jar—saves on cleaning.
- Pour about two-thirds of your vinaigrette over the salad, toss, then give it a taste. Too tart? Add a bit more honey. Not zingy enough? More lemon. If it looks a bit weird at this stage—don’t worry, it always comes together after a good toss.
- Let it sit for at least 20 minutes in the fridge, covered, so the flavors get acquainted. Or if you can’t wait, I get it—dive right in.
- Final toss before serving. You can drizzle on the reserved vinaigrette if you want it extra punchy.
Random (But Actually Useful) Notes
- I once made this with cold, leftover rotini—wasn’t quite as good. Actually, I find it works better if you stick with a hearty pasta shape.
- If you use a really strong feta, maybe use a little less or it can get, um, “socky” (for lack of a better word).
- Sometimes I forget to toast the nuts and it’s fine, but if you have the time, definitely toast them (the flavor is night-and-day—check out this guide from The Kitchn if you need a refresher).
Experiments That Worked (And One That Didn’t)
- I tried adding arugula once—delicious but, eh, gets soggy fast.
- Sun-dried tomatoes instead of cranberries when I ran out? Surprisingly tasty! But the color was a bit… alarming.
- Tried goat cheese once—too tangy for me, but maybe your thing?
- I swapped walnuts for roasted pumpkin seeds in a Halloween mood. Not bad.
Handy Gear (But Don’t Stress If You Don’t Have It)
- Big mixing bowl (I’ve resorted to the pasta pot more than once—works fine)
- Whisk (or jam jar with lid—shake your heart out!)
- Sharp knife—just watch your fingers when chopping walnuts; don’t ask how I know
How I Store It (If It Lasts That Long)
Honestly, in my house it never lasts more than a day—but it does keep in the fridge for up to three days in a lidded container. If you want to keep it really fresh, hold back a bit of vinaigrette and toss just before eating. FYI: the pasta does soak up flavor overnight—and, between you and me, I actually think this tastes better the next day. Or so I tell myself when I find the fridge nearly empty at midnight.
How I Like to Serve It (And a Family Quirk)
I love this salad cold straight from the fridge, but my uncle swears by serving it at room temp (he’ll leave it out for “just a bit”—which sometimes means an hour, but we’re all still alive). My little one likes it with grilled chicken on the side. It’s become a birthday BBQ staple for us, weirdly enough, right next to, uh, grilled pineapple. Don’t ask.
Lessons (Possibly Learned the Hard Way)
- I once tried rushing the pasta cooling step—regretted it because the feta turned into a melty, sticky mess (maybe that’s your thing, but…)
- Go easy on the salt if your feta is super briny. There are few things harder to fix than a too-salty salad.
- Don’t skip letting it sit in the fridge—otherwise, the flavors are kind of awkward, like people at a party who don’t know each other yet!
Questions I’ve Actually Been Asked (and Some I Wish I Had)
- Can I use gluten-free pasta? Yup, but try not to overcook it; I find it falls apart faster, especially if you let it sit overnight.
- What if I don’t like feta? I hear you! You can swap for cubed mozzarella or even skip cheese—just throw in a few more nuts for texture.
- Is bottled lemon juice okay? Sure, though fresh is zingier; I use bottled when I run out, and trust me, nobody has caught me yet. You could also try a touch of white wine vinegar if you have to (learned that trick form Smitten Kitchen—such a great blog).
- Can I double the recipe for a party? Definitely, though you’ll need an enormous bowl—pro tip, clean the salad spinner and use that. (Or borrow a neighbor’s. Thanks, Laura!)
- My salad looks dry. What happened? I probably just needed more vinaigrette—I tend to underestimate every time. Add a splash of olive oil and lemon, toss, and see how it looks then.
One Last Random Thing
I once took this to a potluck and someone asked where I “bought” it, which is both flattering and, honestly, a tiny bit annoying—though it did make me laugh. So if you end up making it and folks think it looks a bit too good, just wink and say it was made with love… and slightly less than perfect kitchen skills.
Ingredients
- 300 g rigatoni pasta
- 100 g feta cheese, crumbled
- 70 g dried cranberries
- 1 small red onion, thinly sliced
- 80 g baby spinach leaves
- 2 tbsp extra virgin olive oil
- 1 lemon, juice and zest
- 1 tbsp honey
- Salt and black pepper, to taste
Instructions
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1Bring a large pot of salted water to a boil. Add rigatoni pasta and cook according to package instructions until al dente, about 12 minutes.
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2While the pasta is cooking, prepare the lemon vinaigrette by whisking together olive oil, lemon juice, lemon zest, honey, salt, and pepper in a small bowl.
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3Drain the cooked pasta and rinse under cold water to cool. Transfer to a large mixing bowl.
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4Add baby spinach, dried cranberries, red onion, and crumbled feta cheese to the bowl with the pasta.
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5Pour the lemon vinaigrette over the salad and toss gently to combine. Adjust seasoning with salt and pepper to taste.
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6Serve immediately or refrigerate for 30 minutes to let the flavors meld together before serving.
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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