Feta Cranberry Rigatoni Salad With Lemon Vinaigrette is not just another pasta salad; it’s a vibrant symphony of flavors that promises to awaken your palate and become an instant favorite. I first stumbled upon a variation of this delightful dish at a summer gathering, and I was immediately captivated by its fresh, unexpected combination of ingredients. Forget the mundane, heavy pasta salads of yesteryear; this recipe elevates the humble pasta dish into a sophisticated yet utterly approachable culinary experience, perfect for any occasion.
While the concept of pasta salad has long been a cherished staple at picnics, barbecues, and potlucks across many cultures, particularly in the Western world, this particular rendition offers a refreshing modern twist. It masterfully balances the savory richness of crumbled feta cheese with the bright, tart sweetness of dried cranberries. The addition of a homemade lemon vinaigrette cuts through the richness beautifully, providing a zesty counterpoint that ties all the elements together with an irresistible tang, making every bite a delight.
Why You’ll Fall in Love with This Dish
People absolutely adore this dish for several compelling reasons. Its incredible versatility makes it perfect as a satisfying main course for a light lunch, a stunning side dish for a family dinner, or a crowd-pleasing option for entertaining guests. The contrasting textures—chewy rigatoni, soft feta, and tender cranberries—create an engaging eating experience, while the harmonious blend of sweet, salty, and tangy flavors ensures every forkful is a pure pleasure. Furthermore, it’s wonderfully convenient; it can be prepared ahead of time, making it an ideal choice for busy schedules or meal prepping. I assure you, once you taste the exquisite combination found in this Feta Cranberry Rigatoni Salad With Lemon Vinaigrette, you’ll understand why it deserves a permanent spot in your recipe collection.
Ingredients:
- Rigatoni: 16 ounces (approximately 450g) of dry rigatoni pasta. I find the sturdy, ridged tubes of rigatoni are absolutely perfect for this salad, as they beautifully capture every drop of that incredible lemon vinaigrette and bits of feta.
- Feta Cheese: 8 ounces (approximately 225g) of good quality feta cheese, crumbled. If you can find it in a block, crumbling it yourself will yield a superior texture and fresher taste compared to pre-crumbled varieties. This briny, tangy cheese is undeniably a cornerstone of our “Feta Cranberry Rigatoni Salad With Lemon Vinaigrette.”
- Dried Cranberries: 1 cup (approximately 140g) of dried cranberries. These little gems provide a delightful chewiness and a burst of sweet-tart flavor that truly elevates the salad, offering a wonderful counterpoint to the savory feta and bright lemon.
- Red Onion: 1/2 medium red onion, very finely diced. We’re looking for a subtle bite here, not an overwhelming onion flavor, so fine dicing is key. If you’re particularly sensitive to raw onion, you can soak the diced onion in ice water for 10-15 minutes, then drain thoroughly, to mellow its pungency.
- English Cucumber: 1 medium English cucumber. I like to peel it for a smoother texture, but that’s optional. Be sure to seed it to prevent the salad from becoming watery, then dice it into small, uniform, bite-sized pieces. It adds a refreshing crunch.
- Cherry Tomatoes: 1.5 cups (approximately 225g) of ripe cherry tomatoes, halved or quartered depending on their size. Their juicy sweetness and vibrant color are essential for a well-rounded “Feta Cranberry Rigatoni Salad With Lemon Vinaigrette.”
- Fresh Flat-Leaf Parsley: 1/2 cup (tightly packed) of fresh flat-leaf parsley, finely chopped. Parsley brings an incredible burst of freshness and a beautiful green hue, lifting all the other flavors.
For the Bright Lemon Vinaigrette:
- Extra Virgin Olive Oil: 1/2 cup (120ml) of high-quality extra virgin olive oil. A good olive oil forms the rich base of our vinaigrette and contributes significantly to the overall flavor of your “Feta Cranberry Rigatoni Salad With Lemon Vinaigrette.”
- Fresh Lemon Juice: 1/4 cup (60ml) of freshly squeezed lemon juice, typically from 2 medium lemons. I cannot stress enough how important fresh lemon juice is for this recipe; bottled juice simply won’t give you the vibrant, zesty punch we’re aiming for.
- Lemon Zest: 1 tablespoon of finely grated lemon zest, from the same lemons you juiced. The zest contains essential oils that impart a profound lemony aroma and flavor, making the vinaigrette truly sing.
- Dijon Mustard: 1 tablespoon of Dijon mustard. This isn’t just for flavor; it acts as a crucial emulsifier, helping to bind the oil and lemon juice together for a smooth, creamy vinaigrette.
- Honey or Maple Syrup: 1 teaspoon of honey or maple syrup. Just a touch of sweetness is needed to balance the acidity of the lemon and complement the cranberries without making the dressing overtly sweet.
- Garlic: 2 cloves of garlic, minced very finely or grated using a microplane. Fresh garlic adds a pungent, aromatic warmth that ties all the flavors together beautifully.
- Sea Salt: 1/2 teaspoon of sea salt, or to taste. We’ll adjust this later, but this is a good starting point.
- Freshly Ground Black Pepper: 1/4 teaspoon of freshly ground black pepper, or to taste.
Cooking the Rigatoni to Perfection for Your Feta Cranberry Rigatoni Salad
- Prepare the Pasta Water: Grab a large pot, the biggest one you have available. Fill it with plenty of water, ensuring there’s enough room for the rigatoni to tumble freely once it’s added. This generous amount of water is crucial for allowing the pasta to cook evenly and prevent sticking. Now, and this is a step many skip but shouldn’t, season the water generously with salt. Think of it like the sea – it should taste noticeably salty. Salting the water properly infuses flavor directly into the pasta as it cooks, which is vital since pasta itself is quite bland without it. This simple act elevates the entire “Feta Cranberry Rigatoni Salad With Lemon Vinaigrette.”
- Boil and Cook the Rigatoni: Bring the salted water to a rapid, rolling boil over high heat. Once it’s bubbling vigorously, add the entire 16 ounces of rigatoni pasta to the pot. Give it a good stir immediately to prevent the pasta from sticking together, especially in the first few minutes of cooking. Continue to stir occasionally. Cook the rigatoni according to the package directions, but aim for an al dente texture. This means the pasta should be cooked through but still have a slight firmness or “bite” to it. For a pasta salad, al dente is absolutely essential because the pasta will continue to absorb some of the vinaigrette and soften slightly as it chills. Overcooked pasta will become mushy and unpleasant in a cold salad.
- Drain and Cool the Pasta: Once your rigatoni has reached that perfect al dente stage, carefully drain it using a large colander. Now, for a cold pasta salad like our “Feta Cranberry Rigatoni Salad With Lemon Vinaigrette,” here’s a crucial step: immediately rinse the drained pasta thoroughly under cold running water. Rinsing serves a few purposes: it stops the cooking process dead in its tracks, washes away any excess starch (which can make the salad gummy), and cools the pasta down quickly. Continue rinsing and tossing the pasta in the colander until it’s completely cool to the touch.
- Ensure Complete Cooling: After rinsing, leave the rigatoni in the colander or spread it out on a baking sheet lined with parchment paper for about 10-15 minutes to allow any excess water to drain off and for the pasta to cool down entirely. You want the pasta to be completely cold and relatively dry before moving on, as any residual warmth could affect the texture of the other ingredients and the consistency of the vinaigrette.
Crafting the Zesty Lemon Vinaigrette
- Gather Vinaigrette Ingredients: While your pasta is cooling, let’s get started on the star of the show – our vibrant lemon vinaigrette! Bring out all the ingredients specified for the dressing. It’s always a good practice to have everything measured and ready to go.
- Zest and Juice the Lemons: Begin by zesting your two medium lemons. Use a fine grater or a microplane to carefully remove only the bright yellow outer layer, avoiding the bitter white pith beneath. You should aim for about 1 tablespoon of zest. Once zested, cut the lemons in half and squeeze out 1/4 cup of fresh lemon juice. Remember, fresh lemon juice is non-negotiable for the bright, clean flavor this “Feta Cranberry Rigatoni Salad With Lemon Vinaigrette” demands.
- Combine Vinaigrette Components: In a medium-sized bowl or, my preferred method, a jar with a tight-fitting lid, combine the fresh lemon juice, lemon zest, Dijon mustard, honey (or maple syrup), very finely minced garlic, sea salt, and freshly ground black pepper.
- Emulsify the Vinaigrette: Slowly drizzle in the extra virgin olive oil while continuously whisking vigorously (if using a bowl) or shaking well (if using a jar). The Dijon mustard will help emulsify the dressing, meaning it will create a smooth, homogenous mixture where the oil and acid are suspended together rather than separating. Keep whisking or shaking until the vinaigrette is well combined and has a slightly creamy, thickened consistency.
- Taste and Adjust: This is a crucial step! Dip a spoon into the vinaigrette and taste it. Does it need more salt? A little more pepper? Perhaps a touch more honey to balance the tartness? Adjust the seasonings to your preference. The goal is a harmonious balance of bright, tangy, slightly sweet, and savory notes that will coat every piece of your “Feta Cranberry Rigatoni Salad With Lemon Vinaigrette.” Set the vinaigrette aside for a moment.
Preparing the Fresh Vegetables and Herbs
- Dice the Red Onion: Take your half medium red onion and very finely dice it. Uniformity is key here for a pleasant texture throughout the salad. As mentioned before, if you find raw onion too pungent, you can place the diced onion in a small bowl of ice water for 10-15 minutes, then drain it very, very well before adding it to the salad. This trick significantly mellows its bite.
- Prepare the Cucumber: If you’re peeling the English cucumber, do so now. Then, slice it lengthwise and use a spoon to scoop out the watery seeds. This step is important to prevent your “Feta Cranberry Rigatoni Salad With Lemon Vinaigrette” from becoming soggy later on. Once seeded, dice the cucumber into small, consistent pieces, roughly the same size as your chopped tomatoes or cranberries, for a cohesive texture.
- Halve the Cherry Tomatoes: Wash your cherry tomatoes thoroughly. Depending on their size, you can either halve them or quarter them. I prefer halving most, but if they are particularly large, quartering them ensures they are bite-sized and distribute better throughout the salad.
- Chop the Fresh Parsley: Gather your fresh flat-leaf parsley, wash it gently, and pat it completely dry. Finely chop the parsley, aiming for about 1/2 cup once chopped. The fresher the parsley, the more vibrant the flavor and color it will lend to our salad.
- Crumble the Feta Cheese: If you’re using a block of feta, now is the time to crumble it into small, irregular pieces. This textural variation is wonderful. If you’re using pre-crumbled feta, ensure the pieces aren’t too large; break them up a bit with your fingers if necessary.
Assembling Your Feta Cranberry Rigatoni Salad With Lemon Vinaigrette
- Combine Pasta and Vegetables: In your largest mixing bowl – one that allows for plenty of room to toss – add the completely cooled and drained rigatoni pasta. To this, add your finely diced red onion, diced cucumber, halved cherry tomatoes, and the finely chopped fresh parsley.
- Add the Star Ingredients: Now, sprinkle in the crumbled feta cheese and the dried cranberries. These two ingredients are really what define the unique flavor profile of our “Feta Cranberry Rigatoni Salad With Lemon Vinaigrette.”
- Dress the Salad: Give your prepared lemon vinaigrette one last good whisk or shake to re-emulsify it, as it might have separated slightly while resting. Pour about two-thirds of the vinaigrette over the pasta and vegetable mixture. We’re starting with two-thirds so we can add more if needed, ensuring we don’t overdress the salad right away.
- Toss Thoroughly: Using two large spoons or tongs, gently but thoroughly toss all the ingredients together. Your goal is to ensure that every single piece of rigatoni, every bit of vegetable, and every cranberry and feta crumble is coated evenly with that beautiful, zesty vinaigrette. Take your time with this step; it’s important for flavor distribution.
- Taste and Adjust Dressing: After the initial toss, taste a small spoonful of the salad. Does it need more dressing? If so, add the remaining vinaigrette a little at a time, tossing and tasting until it reaches your preferred level of moisture and flavor. You might find you don’t need all of it, or you might want every last drop! Also, check for seasoning one last time. A little extra pinch of salt or grind of pepper can make a huge difference.
- Chill for Maximum Flavor (Highly Recommended): This is arguably the most important step for any pasta salad. Cover the bowl tightly with plastic wrap and transfer the “Feta Cranberry Rigatoni Salad With Lemon Vinaigrette” to the refrigerator. Allow it to chill for at least 1-2 hours, but preferably longer, even up to 4 hours. During this chilling period, the flavors will meld and deepen beautifully, and the pasta will absorb more of that delightful lemon vinaigrette, truly transforming the salad. It tastes infinitely better after a good chill!
Serving Suggestions and Storage
- Final Check Before Serving: Before serving your splendid “Feta Cranberry Rigatoni Salad With Lemon Vinaigrette,” give it one more quick toss. The pasta might have absorbed quite a bit of the dressing, so if it looks a little dry, you can drizzle a tiny bit more olive oil or even a fresh squeeze of lemon juice and a dash of salt to revive it.
- Garnish and Serve: You can serve this salad as a fantastic side dish for grilled chicken, fish, or any barbecue fare. It also makes a wonderful light lunch on its own. For an extra touch of freshness and visual appeal, garnish with a few more fresh parsley sprigs or a sprinkle of lemon zest just before serving.
- Storage: Store any leftover “Feta Cranberry Rigatoni Salad With Lemon Vinaigrette” in an airtight container in the refrigerator for up to 3-4 days. While it’s best enjoyed within a day or two, it holds up remarkably well. Just be aware that the pasta will continue to soak up the dressing over time, so you might want to refresh it with a little extra olive oil or lemon juice if serving on subsequent days. I genuinely hope you enjoy creating and savoring this bright, flavorful, and incredibly satisfying Feta Cranberry Rigatoni Salad With Lemon Vinaigrette!
Conclusion:
And there you have it, friends! We’ve journeyed through the simple steps to create what I genuinely believe will become a new staple in your culinary repertoire. This isn’t just another pasta salad; it’s a vibrant, harmonious blend of textures and tastes that truly sings with every forkful. From the moment I first tossed together the sweet chewiness of dried cranberries with the creamy, salty bite of feta, the al dente rigatoni, and that bright, zesty lemon vinaigrette, I knew I had something special on my hands. It’s the kind of dish that instantly elevates a meal, making a weeknight dinner feel like a special occasion, or transforming a simple potluck into a gourmet gathering. The beauty of this recipe lies in its undeniable ability to surprise and delight, offering a complexity of flavor that belies its straightforward preparation. It’s light yet satisfying, refreshing yet comforting, and undeniably addictive. If you’re searching for a dish that effortlessly combines elegance with ease, look no further.
I can confidently say that the Feta Cranberry Rigatoni Salad With Lemon Vinaigrette is a must-try. Its unique combination of sweet cranberries, tangy lemon, and savory feta creates a symphony of flavors that is both surprising and incredibly delicious. It’s a salad that truly stands out from the crowd, offering a refreshing alternative to more traditional pasta dishes. I particularly love how it balances richness with a vibrant, fresh finish, making it perfect for any season. Whether you’re craving something hearty but not heavy, or simply looking for a new and exciting way to enjoy pasta, this recipe delivers on all fronts. It’s a dish that brings a smile to my face every time I make it, and I’m sure it will do the same for you and your loved ones. This recipe is a testament to how simple ingredients, thoughtfully combined, can create something truly extraordinary.
Serving Suggestions and Creative Twists:
One of the many reasons I adore this rigatoni salad is its incredible versatility. While it shines brightly as a standalone main course for a light lunch or dinner, don’t hesitate to think beyond that. Imagine it as a dazzling side dish to grilled chicken, pan-seared salmon, or even a robust steak. It pairs beautifully with virtually any protein, adding a burst of freshness and a delightful textural contrast. For your next backyard barbecue or picnic, this salad is an absolute showstopper – it travels well, tastes even better as the flavors meld, and requires no reheating. It’s also fantastic for meal prepping; make a larger batch at the beginning of the week, and enjoy delicious, ready-to-eat lunches for days. Its vibrant colors also make it a visually appealing addition to any spread, guaranteeing compliments from your guests.
But let’s not stop there! This recipe is a fantastic canvas for your own culinary creativity. If you’re looking to add some extra protein, consider tossing in some shredded grilled chicken, seared shrimp, or even some roasted chickpeas or cannellini beans for a vegetarian boost. For an even more vibrant vegetable profile, feel free to fold in finely diced cucumber, colorful bell peppers (red, yellow, or orange would be lovely), or a handful of fresh baby spinach or arugula just before serving to wilt slightly into the warm pasta. A sprinkle of toasted pecans or walnuts can introduce a lovely crunch, while a handful of fresh basil or mint leaves can further elevate the aromatic complexity. Don’t be afraid to experiment with different types of pasta too; farfalle (bow-tie pasta), orecchiette, or even a penne would also work wonderfully, each offering a slightly different mouthfeel and sauce-holding capability. For those who prefer a touch more sweetness, a tiny drizzle of honey or maple syrup in the vinaigrette can be a delightful addition, or perhaps a pinch of red pepper flakes for a subtle kick and a little extra warmth. The possibilities truly are endless, and I wholeheartedly encourage you to make this recipe your own, adapting it to your taste and what you have on hand.
Your Turn to Create and Share!
Now, it’s your turn to experience the magic of this dish. I genuinely hope you’ll set aside some time soon to whip up this incredible pasta salad. Trust me, the minimal effort involved yields maximum flavor and satisfaction. There’s something truly rewarding about creating a dish that is both simple and spectacularly delicious, and this recipe absolutely hits that sweet spot. I’ve poured my heart into perfecting this, and I can’t wait for you to taste the delightful combination of flavors for yourselves. It’s more than just a recipe; it’s an invitation to enjoy vibrant, wholesome food that brings joy to the table.
Once you’ve given it a try, please, don’t keep it to yourself! I am always so thrilled to hear about your cooking adventures. Did you add any of your own unique twists? How did your family and friends react? Did it become an instant hit at your last gathering? Share your experiences, your photos, and any brilliant variations you came up with in the comments below. Your feedback and creativity inspire not just me, but the entire community of fellow food lovers. Let’s celebrate good food and shared experiences together. I believe this recipe will quickly become a cherished favorite in your kitchen, just as it has in mine. Happy cooking, everyone – I’m eagerly looking forward to hearing all about your delicious journey with this fantastic recipe!
Feta Cranberry Rigatoni Salad With Lemon Vinaigrette
This vibrant Feta Cranberry Rigatoni Salad is a refreshing modern twist on classic pasta salad, expertly balancing savory feta with bright, tart cranberries. Complemented by a zesty lemon vinaigrette, it’s a delightful culinary experience perfect for any occasion.
Ingredients
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12 oz rigatoni pasta
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1/2 cup crumbled feta cheese
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1/3 cup dried cranberries
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1/4 cup toasted walnuts, chopped
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2 cups baby spinach
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1/4 red onion, thinly sliced
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3 tablespoons extra virgin olive oil
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1 tablespoon fresh lemon juice
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1 teaspoon honey
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1/2 teaspoon Dijon mustard
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Salt, to taste
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Freshly ground black pepper, to taste
Instructions
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Step 1
Cook Rigatoni: In a large pot of generously salted boiling water, cook 12 ounces of rigatoni pasta according to package directions until al dente. Drain thoroughly, then rinse under cold running water until completely cool. Allow to drain well and dry for 10-15 minutes. -
Step 2
Prepare Vinaigrette: In a small bowl or jar, combine 3 tablespoons extra virgin olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon honey, 1/2 teaspoon Dijon mustard, and salt and freshly ground black pepper to taste. Whisk vigorously or shake until well emulsified. Taste and adjust seasonings as needed. -
Step 3
Prepare Add-ins: Thinly slice 1/4 red onion. Roughly chop 1/4 cup toasted walnuts. Ensure 2 cups of baby spinach are washed and dried. Crumble 1/2 cup feta cheese if not pre-crumbled. -
Step 4
Assemble Salad: In a large mixing bowl, combine the cooled rigatoni, thinly sliced red onion, 1/3 cup dried cranberries, 1/4 cup toasted walnuts, 2 cups baby spinach, and 1/2 cup crumbled feta cheese. -
Step 5
Dress and Chill: Pour about two-thirds of the prepared lemon vinaigrette over the salad. Toss gently but thoroughly to ensure all ingredients are evenly coated. Taste and add more vinaigrette, salt, or pepper if desired. Cover the bowl and refrigerate for at least 1-2 hours, or preferably longer (up to 4 hours), to allow flavors to meld. -
Step 6
Serve: Before serving, give the salad a final toss. If it appears a little dry, you can add a tiny bit more olive oil or a fresh squeeze of lemon juice. Serve chilled as a main course or side dish.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.