I make this Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette when I want something fresh, colorful, and full of bright flavor. The tender rigatoni pairs beautifully with creamy feta, sweet dried cranberries, and a zesty homemade lemon vinaigrette that ties everything together in the most refreshing way.
Why You’ll Love This Recipe
I love how this salad balances sweet, salty, and tangy flavors in every bite. The cranberries add a pleasant sweetness, the feta brings a creamy saltiness, and the lemon vinaigrette gives everything a fresh lift. I also appreciate how easy it is to prepare ahead of time, which makes it perfect for gatherings, lunches, or simple weeknight meals. It tastes just as good chilled the next day, and I find it incredibly versatile.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
12 ounces rigatoni pasta 1 cup crumbled feta cheese 3/4 cup dried cranberries 1/2 cup thinly sliced red onion 1 cup cherry tomatoes, halved 1/2 cup chopped cucumber 1/4 cup chopped fresh parsley
For the lemon vinaigrette: 1/4 cup extra virgin olive oil 3 tablespoons freshly squeezed lemon juice 1 teaspoon lemon zest 1 teaspoon honey 1 teaspoon Dijon mustard 1/2 teaspoon salt 1/4 teaspoon black pepper
directions
I start by cooking the rigatoni in a large pot of salted boiling water according to the package instructions until al dente. Then I drain it and rinse it lightly under cool water to stop the cooking process. I let it cool completely.
In a large mixing bowl, I combine the cooled rigatoni, crumbled feta, dried cranberries, red onion, cherry tomatoes, cucumber, and parsley.
In a small bowl or jar, I whisk together the olive oil, lemon juice, lemon zest, honey, Dijon mustard, salt, and black pepper until the dressing is well combined and slightly thickened.
I pour the lemon vinaigrette over the pasta mixture and gently toss everything together until evenly coated. I like to refrigerate the salad for at least 30 minutes before serving so the flavors can meld beautifully.
Servings and timing
I find that this recipe serves about 6 people as a side dish or 4 people as a light main course.
Preparation time: 15 minutes Cooking time: 10 minutes Chilling time: 30 minutes Total time: approximately 55 minutes
Variations
I sometimes add chopped toasted walnuts or pecans for extra crunch. When I want more protein, I mix in grilled chicken or chickpeas. I also enjoy adding baby spinach or arugula for a fresh green boost. If I prefer a stronger citrus flavor, I increase the lemon zest slightly. For a creamier version, I stir in a spoonful of Greek yogurt into the dressing.
storage/reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. If the salad seems a little dry after sitting, I like to drizzle in a small amount of olive oil or a squeeze of fresh lemon juice before serving. Since this is a cold pasta salad, I do not reheat it. I serve it chilled or at room temperature.
FAQs
Can I make this salad ahead of time?
Yes, I often prepare it a few hours in advance. I find that the flavor improves as it sits and the ingredients absorb the vinaigrette.
Can I use a different type of pasta?
I sometimes substitute penne or fusilli if that’s what I have on hand. I just make sure to cook it al dente so it holds up well.
Is there a substitute for feta cheese?
If I do not have feta, I use goat cheese for a similar tangy flavor, or even small cubes of mozzarella for a milder option.
How do I keep the pasta from sticking together?
I toss the pasta with a small drizzle of olive oil after draining if I am not mixing it immediately. That helps prevent clumping.
Can I make this recipe dairy-free?
To make it dairy-free, I simply omit the feta or replace it with a dairy-free alternative. The lemon vinaigrette still provides plenty of flavor.
Conclusion
I love how this Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette brings together simple ingredients in such a vibrant and satisfying way. It’s easy to prepare, beautiful to serve, and always a hit when I share it. Whether I make it for a casual lunch or a special gathering, it never disappoints.
A fresh and colorful rigatoni pasta salad tossed with creamy feta, sweet dried cranberries, crisp vegetables, and a bright homemade lemon vinaigrette. Perfect for gatherings, meal prep, or a light and refreshing meal.
Ingredients
12 ounces rigatoni pasta
1 cup crumbled feta cheese
3/4 cup dried cranberries
1/2 cup thinly sliced red onion
1 cup cherry tomatoes, halved
1/2 cup chopped cucumber
1/4 cup chopped fresh parsley
1/4 cup extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest
1 teaspoon honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Cook the rigatoni in a large pot of salted boiling water according to package instructions until al dente. Drain and lightly rinse under cool water to stop the cooking process. Let cool completely.
In a large mixing bowl, combine the cooled rigatoni, feta cheese, dried cranberries, red onion, cherry tomatoes, cucumber, and parsley.
In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, honey, Dijon mustard, salt, and black pepper until well combined and slightly thickened.
Pour the lemon vinaigrette over the pasta mixture and gently toss until evenly coated.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.
Notes
Can be made several hours ahead for improved flavor.
Add toasted walnuts or pecans for extra crunch.
Grilled chicken or chickpeas can be added for additional protein.
If salad becomes dry after refrigeration, drizzle with olive oil or fresh lemon juice before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
