Fresh Feta & Cranberry Rigatoni Salad Recipe with Zingy Lemon

Crisp summer days call for a delightful feta and cranberry rigatoni salad that bursts with Mediterranean-inspired flavors.

Pasta lovers will appreciate how quickly this dish comes together in a kitchen.

Tangy feta crumbles dance alongside sweet dried cranberries, creating a perfect balance of tastes.

Zesty lemon vinaigrette adds a bright, refreshing note to every bite.

Colorful ingredients make this salad a feast for both eyes and palate.

Simple yet sophisticated, it works beautifully as a quick lunch or light dinner.

Tangy Feta and Cranberry Rigatoni with Lemon Vinaigrette

• Craft Colorful Culinary Delight: Elevate your meal with a vibrant pasta salad that bursts with tangy feta, sweet cranberries, and crunchy walnuts, creating a symphony of flavors in every bite.
• Master Quick Gourmet Cooking: Prepare a restaurant-worthy dish with minimal cooking skills, combining simple ingredients that transform into an impressive meal perfect for gatherings or personal enjoyment.
• Nutritious Crowd-Pleaser: Pack your plate with a balanced mix of proteins, fresh vegetables, and nuts, making this recipe a smart choice for health-conscious food lovers who don't want to compromise on taste.
• Versatile Meal Solution: Enjoy as a refreshing lunch, potluck contribution, or side dish that adapts to various occasions, from casual family dinners to summer picnics and outdoor celebrations.

Ingredients Needed for Feta Cranberry Rigatoni Salad

• Rigatoni: A hearty pasta shape with ridges that helps capture the dressing and other ingredients.

• Feta: A tangy and crumbly Greek cheese that adds a creamy and salty element to the salad.

• Dried Cranberries, Spinach, Cucumber, Red Onion: A colorful mix that provides sweetness, freshness, crunch, and a sharp flavor to balance the other ingredients.

• Walnuts: Crunchy nuts that add texture and a rich, earthy flavor to the salad.

• Lemon Juice, Olive Oil, Honey, Salt, Pepper, Garlic: A zesty and balanced vinaigrette that brings all the ingredients together with a bright and tangy flavor profile.

How to Toss the Perfect Rigatoni Salad

Step 1: Boil Pasta Perfectly

Cook rigatoni in a large pot of generously salted water until al dente. Once cooked, drain completely and rinse with cold water to stop the cooking process and cool down the pasta quickly.

Step 2: Craft Vibrant Lemon Vinaigrette

• Fresh lemon juice
• Extra virgin olive oil
• Honey
• Minced garlic
• Salt
• Black pepper

Blend ingredients until smooth and well incorporated.

Step 3: Chop Fresh Ingredients

• Cucumber into small cubes
• Red onion into thin slices
• Walnuts into rough pieces

Step 4: Combine Salad Elements

• Cooled rigatoni
• Crumbled feta cheese
• Dried cranberries
• Fresh spinach leaves
• Chopped cucumber
• Sliced red onion
• Crushed walnuts

Step 5: Dress And Toss

Drizzle the prepared lemon vinaigrette over the salad.

Toss everything gently to ensure even coating without crushing delicate ingredients.

Step 6: Chill And Serve

For maximum flavor, refrigerate the salad for 30 minutes before serving.

Alternatively, serve immediately at room temperature.

Secrets to Flavorful Feta and Cranberry Salad

• Cook rigatoni al dente to maintain a firm texture and prevent mushiness when mixed with other ingredients.
• Refrigerate the salad for 30 minutes before serving to allow ingredients to blend and enhance overall taste.
• Toast walnuts lightly in a dry pan to intensify their nutty flavor and add extra crispness to the salad.
• Replace feta with plant-based cheese or nutritional yeast for a vegan-friendly version that's equally delicious.
• Whisk vinaigrette ingredients thoroughly to ensure smooth, well-blended flavors that coat every pasta piece evenly.

Creative Variations on Cranberry Rigatoni Salad

• Mediterranean Pasta Remix: Replace feta with creamy goat cheese, swap cranberries for sundried tomatoes, and add kalamata olives for an authentic Greek-inspired version.
• Protein Power Bowl: Mix in grilled chicken or shredded rotisserie chicken, replace walnuts with toasted pine nuts, and include roasted red peppers for extra nutrition.
• Herbaceous Green Edition: Incorporate fresh basil and chopped parsley, use arugula instead of spinach, and add crumbled blue cheese for a peppery, robust flavor profile.
• Spicy Southwest Spin: Include diced jalapeños, swap red onion for green onions, use pepper jack cheese instead of feta, and sprinkle crushed tortilla chips for crunch.

Ideal Foods to Serve with Rigatoni Salad

• Pair Perfectly with Crisp White Wine: Choose a chilled Sauvignon Blanc or Pinot Grigio to complement the tangy feta and bright lemon vinaigrette, cutting through the richness of the pasta.
• Refresh with Sparkling Water Twist: Add a slice of lemon or cucumber to sparkling water, creating a light and refreshing drink that echoes the salad's zesty flavors and cleanses the palate.
• Match with Herbed Grilled Chicken: Serve alongside simply seasoned grilled chicken breast to add protein and create a complete, balanced meal that highlights the salad's Mediterranean-inspired ingredients.
• Balance with Rustic Bread Companion: Offer a slice of crusty sourdough or ciabatta to soak up the lemon vinaigrette and provide a satisfying textural contrast to the pasta's soft and crunchy elements.

Keeping Your Rigatoni Salad Fresh

Store leftovers in an airtight container for up to 3 days. Keep the salad chilled to maintain freshness and prevent bacterial growth.

Not recommended due to the delicate textures of spinach, cucumber, and feta cheese. These ingredients can become mushy and lose their original quality when frozen.

Before serving, gently stir the salad to redistribute the dressing. Add a splash of fresh lemon juice or olive oil to refresh the flavors and restore moisture.

Remove the salad from the refrigerator 10-15 minutes before serving to take the chill off and enhance the taste of ingredients.

FAQs

• Can I use a different type of pasta?

Yes, you can substitute rigatoni with penne, fusilli, or rotini. Choose a pasta shape that can hold the dressing and mix well with other ingredients.

• Is this salad vegetarian-friendly?

Absolutely! This salad is vegetarian and can be easily made vegan by replacing feta with a plant-based cheese alternative.

• How can I make this salad more protein-rich?

Add grilled chicken, canned tuna, or chickpeas to increase the protein content and make it a more substantial meal.

• Can I prepare this salad in advance?

Yes, you can prepare the salad components separately and combine them just before serving to keep the ingredients fresh and crisp.

Feta & Cranberry Rigatoni Salad With Lemon Vinaigrette Recipe

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4.8 from 10 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Mediterranean-inspired Feta & Cranberry Rigatoni Salad delights palates with tangy cheese, sweet berries, and zesty lemon vinaigrette. Crisp pasta and fresh ingredients promise a delectable summer meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Pasta:

• 12 ounces (340 grams) rigatoni pasta

Cheese and Fruit:

• 1 cup crumbled feta cheese
• 1/2 cup dried cranberries

Vegetables and Nuts:

• 2 cups baby spinach, chopped
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely sliced
• 1/4 cup toasted walnuts or pecans

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Instructions

1. Bring a generously salted pot of water to a rolling boil and cook rigatoni until al dente, approximately 8-10 minutes.
2. Drain pasta in a colander and immediately rinse with cold water to halt cooking and cool down the noodles completely.
3. Create the zesty vinaigrette by vigorously whisking fresh lemon juice with extra virgin olive oil, honey, minced garlic, kosher salt, and cracked black pepper until emulsified.
4. Select a spacious mixing bowl and combine the chilled rigatoni with crumbled feta cheese, dried cranberries, tender baby spinach leaves, crisp cucumber chunks, toasted walnut pieces, and thinly sliced red onion.
5. Gently pour the lemon vinaigrette over the salad, using a soft folding motion to distribute the dressing and prevent breaking delicate ingredients.
6. For optimal flavor development, allow the salad to rest in the refrigerator for 25-30 minutes before serving, which helps the ingredients marinate and blend their individual tastes.
7. Before presenting, give the salad a final light toss to redistribute the dressing and ensure every component is perfectly coated.

Notes

• Choose short rigatoni for easier eating and better dressing coverage.
• Rinse pasta thoroughly to stop cooking and prevent clumping, ensuring a refreshing cold salad texture.
• Toast walnuts briefly to enhance their nutty flavor and add a delightful crunch to the dish.
• Adjust vinaigrette sweetness by varying honey amount for personalized taste preferences or dietary needs like low-sugar requirements.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Boiling
• Cuisine: Mediterranean

Nutrition

• Serving Size: 4
• Calories: 380 kcal
• Sugar: 10 g
• Sodium: 350 mg
• Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 48 g
• Fiber: 4 g
• Protein: 12 g
• Cholesterol: 20 mg