Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Oh, have I got a treat for you today! Picture a sunny day in early spring, just when the world starts to bloom again, and you’re gathering with friends for a delightful meal. This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is the embodiment of those golden moments, where each bite is comforting, creamy, and bursting with flavor. Every ingredient sings together beautifully, creating a harmony of textures and tastes that will leave you craving more. This is the perfect dish for an easy weeknight dinner or a spring potluck! Trust me, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick to Whip Up: Ready in under 30 minutes, this is a fantastic option for busy weeknights when you want something delicious without the fuss.
- Crowd-Pleasing Flavor: The sweet tartness of dried cranberries pairs wonderfully with the creamy feta, making it a hit at gatherings and family dinners.
- Versatile and Adaptable: Perfect as a side dish or a light main vegetable dish, it fits well into any meal plan.
- Simple Ingredients: Made with accessible ingredients and pantry staples, you probably have everything you need right at home.
- Perfect for Meal Prep: This salad stores beautifully, making it a great choice for weekly meal prep.
Gather These Simple Ingredients
To make this delicious Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette, you’ll need the following ingredients:
- 2 cups rigatoni pasta
- 1 cup feta cheese, crumbled
- 1/2 cup dried cranberries
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Let’s Make It Together
- Bring a large pot of salted water to a boil on the stove.
- Add the rigatoni pasta to the boiling water and cook according to the package instructions until al dente, typically around 10 to 12 minutes.
- Once the pasta is cooked, drain it in a colander and rinse under cold water to stop the cooking process.
- Allow the pasta to drain completely and set it aside in a large mixing bowl.
- Crumble the feta cheese into small pieces using your fingers or a fork and set it aside.
- Measure out the dried cranberries and add them to the bowl with the pasta.
- Finely chop the red onion and add it to the bowl with the pasta, cranberries, and feta cheese.
- Chop the fresh parsley and sprinkle it over the pasta mixture.
- In a separate small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until the dressing is fully combined.
- Pour the lemon vinaigrette over the pasta and toss everything together gently until all the ingredients are evenly coated with the dressing.
- Taste the salad and adjust seasoning if needed, adding more salt or pepper if desired.
- Serve the salad immediately or refrigerate it for about 30 minutes to allow the flavors to meld.
- Enjoy your feta and cranberry rigatoni salad with lemon vinaigrette!
Fun Ways to Customize It
- Add Nuts: Toss in some toasted walnuts or pecans for a crunchy texture that complements the creamy feta.
- Zesty Spin: Mix in some lemon zest for an extra zing that brightens this already refreshing salad.
- Spicy Kick: Add a pinch of red pepper flakes to introduce a warm heat that marries beautifully with the sweetness of the cranberries.
- Protein Boost: Try adding grilled chicken or chickpeas for a fulfilling meal that packs in protein.
Chef Emma’s Helpful Tips
- Make-Ahead Magic: This salad keeps wonderfully in the fridge for up to three days. It also tastes better the next day after the flavors have had time to blend!
- Ingredient Swaps: If you’re feeling adventurous, swap out feta for goat cheese or include seasonal veggies like cherry tomatoes or cucumber.
- Slicing Tricks: To finely chop red onion with ease, slice it in half, peel off the skin, and make thin cuts vertically before slicing across for perfectly diced pieces.
- Easy Storage: Store leftovers in an airtight container to keep the salad fresh. If you’re preparing it for the week, consider keeping the dressing separate until ready to serve.
What’s Inside – Nutrition Breakdown
- Serving Size: 1 cup
- Calories: 250
- Carbohydrates: 30g
- Sugar: 5g
- Fat: 12g
- Protein: 8g
- Sodium: 230mg
Frequently Asked Questions
- Can I make this ahead? Yes! This salad can be made a day in advance and stored in the refrigerator.
- Can I use different ingredients? Absolutely! Feel free to swap feta with other cheeses and add in your favorite veggies!
- How do I store leftovers? Keep any leftover salad in an airtight container in the fridge for up to three days.
- How long does it last? The salad stays fresh for about three days, but be sure to store the dressing separately for best results.
Wrapping It Up
This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a little bowl of sunshine that captures the essence of joyful gatherings and comforting moments shared with loved ones. With its delightful blend of textures and flavors, it’s bound to become a staple in your recipe repertoire. Save this recipe to your “Salad Ideas” board, so it’s right at your fingertips when you need a cozy treat! Happy cooking!
Print
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A refreshing rigatoni salad combined with creamy feta and sweet dried cranberries, dressed in a zesty lemon vinaigrette.
Ingredients
- 2 cups rigatoni pasta
- 1 cup feta cheese, crumbled
- 1/2 cup dried cranberries
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil on the stove.
- Add the rigatoni pasta to the boiling water and cook according to the package instructions until al dente, typically around 10 to 12 minutes.
- Once the pasta is cooked, drain it in a colander and rinse under cold water to stop the cooking process.
- Allow the pasta to drain completely and set it aside in a large mixing bowl.
- Crumble the feta cheese into small pieces and set it aside.
- Add the dried cranberries to the bowl with the pasta.
- Finely chop the red onion and add it to the bowl with the pasta, cranberries, and feta cheese.
- Chop the fresh parsley and sprinkle it over the pasta mixture.
- In a separate small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper.
- Pour the lemon vinaigrette over the pasta and toss gently until all ingredients are coated.
- Taste and adjust seasoning if needed.
- Serve immediately or refrigerate for 30 minutes to meld flavors.
Notes
This salad can be made ahead and stored in the fridge for up to three days. It tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 230mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg
Keywords: salad, pasta, feta, cranberries, lemon vinaigrette, spring recipes