Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe
A vibrant and refreshing Feta & Cranberry Rigatoni Salad featuring al dente rigatoni pasta tossed with tangy feta cheese, sweet dried cranberries, crunchy toasted walnuts, fresh parsley, and a zesty lemon vinaigrette. Perfect as a light lunch or a flavorful side dish, this salad combines creamy, sweet, and savory flavors with a delightful textural contrast.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Rigatoni Salad:
- 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
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add rigatoni and cook for 10-12 minutes until al dente. Drain thoroughly and rinse with cold water to stop cooking and cool the pasta for the salad.
- Prepare the Lemon Vinaigrette: While pasta cooks, combine olive oil, lemon juice, lemon zest, Dijon mustard, honey, minced garlic, salt, and pepper in a bowl or jar. Whisk or shake until smooth and emulsified.
- Toast the Walnuts: In a dry skillet over medium heat, toast walnuts for 3-4 minutes, stirring frequently until fragrant and lightly golden. Remove and cool completely before chopping.
- Assemble the Salad: In a large bowl, combine cooled pasta, dried cranberries, crumbled feta, fresh parsley, sliced red onion, and toasted walnuts. Pour lemon vinaigrette over the mixture.
- Toss and Season: Gently toss with salad tongs or spoons to coat evenly. Taste and adjust salt and pepper as needed.
- Chill and Serve: Cover and refrigerate for at least 30 minutes to meld flavors. Give a final toss before serving to redistribute the dressing.
Notes
- Rinse pasta after cooking to cool and prevent sticking, especially for a cold salad.
- Toast walnuts only until fragrant to avoid bitterness.
- If preferred, substitute walnuts with pecans or almonds for different nutty flavors.
- The salad can be made a few hours ahead and refrigerated to deepen flavor.
- Adjust the honey in the vinaigrette to taste depending on desired sweetness.
Keywords: feta rigatoni salad, cranberry pasta salad, lemon vinaigrette pasta, Mediterranean pasta salad, vegetarian pasta salad
