Name: Feta Cranberry Rigatoni Salad with Lemon Vinaigrette
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 12 oz rigatoni pasta; 1 cup crumbled feta cheese; ½ cup dried cranberries; ¼ cup thinly sliced red onion; ½ cup chopped cucumber; ¼ cup chopped fresh parsley; ¼ cup chopped fresh basil; Lemon Vinaigrette:; Juice of 1 lemon (about 3 tablespoons); 2 tablespoons extra-virgin olive oil; 1 teaspoon Dijon mustard; 1 teaspoon honey or maple syrup; Salt and freshly ground black pepper, to taste

This Feta Cranberry Rigatoni Salad with Lemon Vinaigrette is a vibrant and flavorful dish that combines the tangy kick of lemon, creamy feta, sweet dried cranberries, and fresh herbs. It’s the perfect pasta salad for summer meals, picnics, or potlucks. This colorful salad is easy to prepare, refreshing, and sure to be a hit at any gathering.

Feta Cranberry Rigatoni Salad with Lemon Vinaigrette

Why You’ll Love This Recipe

I love this Feta Cranberry Rigatoni Salad because it’s a beautiful balance of flavors and textures. The rigatoni pasta is hearty and holds the dressing perfectly, while the feta cheese adds a creamy, tangy element. The dried cranberries bring a delightful sweetness, and the fresh herbs elevate the flavor with brightness. The lemon vinaigrette ties everything together with its zesty, refreshing taste. It’s a simple yet sophisticated dish that’s great as a light lunch, a side dish, or a make-ahead option for a potluck or picnic.

Ingredients

12 oz rigatoni pasta
1 cup crumbled feta cheese
½ cup dried cranberries
¼ cup thinly sliced red onion
½ cup chopped cucumber
¼ cup chopped fresh parsley
¼ cup chopped fresh basil

Lemon Vinaigrette:

Juice of 1 lemon (about 3 tablespoons)
2 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
Salt and freshly ground black pepper, to taste

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the rigatoni according to the package instructions until al dente. Drain and rinse under cold water to cool.
In a large bowl, combine the cooled rigatoni, crumbled feta, dried cranberries, sliced red onion, chopped cucumber, parsley, and basil.
In a separate small bowl or jar, whisk together the lemon juice, olive oil, Dijon mustard, honey, salt, and pepper until well emulsified.
Pour the lemon vinaigrette over the pasta mixture and toss gently to coat all ingredients thoroughly.
Taste the salad and adjust the seasoning, adding more salt, pepper, or lemon juice as needed.
Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld before serving.

Servings and Timing

This recipe makes about 6 servings, with a prep time of 15 minutes and a cooking time of 10 minutes. After mixing the salad, it benefits from 30 minutes of chilling in the fridge to allow the flavors to blend. The total time is around 25 minutes, plus chilling.

Variations

For extra crunch, I love adding some chopped toasted almonds or walnuts to the salad.
If I want to add more vegetables, I sometimes toss in some cherry tomatoes, bell peppers, or avocado for extra freshness.
I can swap out the basil and parsley for other fresh herbs like mint or oregano to give the salad a different twist.
For a more substantial salad, I sometimes add grilled chicken or chickpeas for added protein.

Storage/Reheating

This salad stores well in the refrigerator for up to 2-3 days. The flavors continue to meld, making it perfect for leftovers.
It’s best served cold, so I recommend keeping it chilled until ready to serve. The salad does not require reheating.

FAQs

Can I make this salad ahead of time?

Yes, I can prepare this salad ahead of time and let it chill in the fridge for several hours or overnight. This allows the flavors to blend even more, making it taste even better.

Can I use a different type of pasta?

Absolutely! I can substitute rigatoni with other pasta shapes like penne, fusilli, or farfalle, depending on my preference.

Can I use fresh cranberries instead of dried ones?

While fresh cranberries would add a tart element, they might not provide the same sweetness and texture as dried cranberries. If I prefer fresh, I could sweeten them lightly with a bit of honey or sugar.

Can I make the lemon vinaigrette ahead of time?

Yes, I can make the lemon vinaigrette ahead of time and store it in the fridge for up to 3 days. Just give it a good shake or stir before using.

Is this salad gluten-free?

To make it gluten-free, I would use a gluten-free pasta in place of the rigatoni. The rest of the ingredients are naturally gluten-free.

Conclusion

This Feta Cranberry Rigatoni Salad with Lemon Vinaigrette is a simple yet flavorful dish that’s perfect for a light lunch, a refreshing side, or a potluck favorite. The combination of tangy lemon vinaigrette, creamy feta, sweet cranberries, and fresh herbs creates a vibrant and delicious salad that everyone will enjoy. It’s quick to make, easy to customize, and can be made ahead of time for added convenience. I love how this salad feels fresh and satisfying, no matter the occasion. Enjoy!