Name: Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 57 min
Cuisine: Mediterranean
Ingredients: 12 oz rigatoni pasta; 1/2 cup dried cranberries; 1/2 cup crumbled feta cheese; 1/3 cup chopped fresh parsley; 1/4 cup thinly sliced red onion; 1/4 cup chopped toasted walnuts; Salt and black pepper to taste; 1/4 cup olive oil; 2 tablespoons freshly squeezed lemon juice; 1 teaspoon lemon zest; 1 teaspoon Dijon mustard; 1 teaspoon honey; 1 small garlic clove, minced; 1/4 teaspoon salt; 1/8 teaspoon black pepper

Jump to Recipe

Introduction

This Feta & Cranberry Rigatoni Salad is a vibrant and refreshing dish perfect for warm days or as a colorful side. The combination of tangy feta, sweet cranberries, and crunchy walnuts tossed in a bright lemon vinaigrette makes every bite delightful. It’s easy to prepare and sure to impress at any gathering.

A white bowl filled with a pasta salad showing three main layers: at the bottom, bright green arugula leaves create a fresh, leafy base; on top of the greens sit short, tube-shaped rigatoni pasta pieces in pale yellow, arranged evenly; scattered throughout are chunks of white feta cheese, reddish dried cranberries, and pieces of brown walnut, adding texture and color contrast. The bowl is placed on a white marbled surface, with warm natural lighting highlighting the fresh ingredients. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz rigatoni pasta
1/2 cup dried cranberries
1/2 cup crumbled feta cheese
1/3 cup chopped fresh parsley
1/4 cup thinly sliced red onion
1/4 cup chopped toasted walnuts
Salt and black pepper to taste

Lemon Vinaigrette:

1/4 cup olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
1 teaspoon honey
1 small garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon black pepper

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package directions until al dente, about 10-12 minutes. Drain and rinse with cold water to cool and stop cooking.
Step 2: While the pasta cooks, combine olive oil, lemon juice, lemon zest, Dijon mustard, honey, minced garlic, salt, and black pepper in a small bowl or jar. Whisk or shake until smooth and emulsified.
Step 3: Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly golden. Let cool, then chop.
Step 4: In a large bowl, mix the cooled rigatoni, dried cranberries, feta, parsley, red onion, and toasted walnuts. Pour the lemon vinaigrette over the salad.
Step 5: Toss gently to coat everything evenly. Adjust seasoning with salt and pepper if needed.
Step 6: Cover and refrigerate for at least 30 minutes to allow flavors to meld. Toss once more before serving.

Tips & Variations

For extra crunch, substitute toasted walnuts with toasted pecans or almonds.
Add a handful of fresh baby spinach or arugula for more greens and flavor.
Use goat cheese instead of feta for a creamier, tangier taste.
Prepare the salad a few hours ahead to enhance the flavor development.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors improve after chilling, but the walnuts may soften over time. Before serving, give it a quick toss and add a splash of olive oil or lemon juice if it seems dry. It is best served cold or at room temperature.

How to Serve

A white bowl filled with a colorful dish starting with a base layer of bright green arugula leaves, topped with light yellow ridged rigatoni pasta scattered evenly across. Over the pasta, there are small crumbles of white cheese and shiny dark red dried cranberries scattered on top. Light brown walnut pieces are sprinkled all over, adding texture and contrast to the mix. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta for this salad?

Yes, you can substitute rigatoni with other short pasta shapes like penne, farfalle, or rotini. Choose a shape that holds dressing well.

Is the salad suitable for make-ahead meals?

Absolutely. This salad can be made a few hours or even a day in advance, which allows the flavors to blend nicely. Just toss it gently before serving.