This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a bright and fresh mix of flavors that’s perfect for a light lunch or a side dish at any gathering. The rigatoni pasta gives the salad a nice, hearty bite, while the feta cheese adds a lovely creamy and tangy touch. The cranberries bring in a pop of sweetness and a little chewiness that makes each forkful interesting and fun.
I really like making this salad when I want something that feels both satisfying and refreshing. The lemon vinaigrette is my favorite part — it gives everything a zesty kick that ties all the ingredients together beautifully. I find that prepping it ahead of time lets the flavors really blend, so it tastes even better after sitting for a bit.
This salad is great served chilled, straight from the fridge on a warm day. I often pack it for picnics or bring it to potlucks because it’s easy to make in a big batch and most people love the unique mix of tart cranberries and salty feta. It’s a salad that’s simple but stands out in the best way!
Key Ingredients & Substitutions
Rigatoni Pasta: This pasta’s ridges hold the dressing well. If you can’t find rigatoni, penne or ziti work just as well.
Dried Cranberries: They add sweet chewiness to the salad. Try dried cherries or raisins if cranberries aren’t available.
Feta Cheese: Its salty, crumbly texture balances the sweetness. Goat cheese or queso fresco can be good swaps for different flavors.
Lemon Vinaigrette: Fresh lemon juice and zest brighten the salad. You can use lime juice for a slightly different citrus note if you like.
Honey or Maple Syrup: These add just a touch of sweetness to the dressing. Agave nectar is another good option for a vegan-friendly choice.
How Do You Get the Perfect Texture in This Pasta Salad?
The texture of the rigatoni and the balance of ingredients really make this salad stand out. Here are my tips:
- Cook rigatoni just until al dente to keep it firm but tender. Overcooked pasta gets mushy and absorbs too much dressing.
- Rinse pasta with cold water after cooking to stop it from cooking further and to cool it fast for the salad.
- Let the salad chill for at least 30 minutes before serving. This helps the pasta soak up the lemon vinaigrette and lets the flavors blend.
- Gently toss the salad so you don’t break the pasta or squash the cranberries and feta.
Equipment You’ll Need
- Large pot – I use this to cook the pasta until it’s al dente. It’s easy to handle and holds enough water.
- Small bowl – perfect for whisking together the lemon vinaigrette, keeping the dressing separate until ready to toss.
- Large mixing bowl – I toss everything here so the pasta, cranberries, and feta get coated evenly.
- Measuring spoons and cups – helps keep your ingredients accurate, especially for the vinaigrette flavors.
- Grater or zester – makes quick work of lemon zest or any other citrus for extra brightness.
Flavor Variations & Add-Ins
- Swap feta for goat cheese or queso fresco for a different creamy, salty flavor.
- Use dried cherries or cranberries mixed for an even sweeter twist.
- Add toasted walnuts or pecans for crunch and extra protein.
- Mix in some chopped fresh herbs like basil or mint to boost freshness.
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Ingredients You’ll Need:
- 12 oz rigatoni pasta
- 1 cup dried cranberries
- 4 oz feta cheese, crumbled
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1/4 cup extra virgin olive oil
- 1 tbsp honey or maple syrup
- 1/2 tsp Dijon mustard
- 1/4 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 20 minutes total: around 10 minutes to cook and cool the rigatoni, 5 minutes to whip up the lemon vinaigrette and toss everything together, plus at least 30 minutes chilling time in the fridge to let the flavors blend perfectly.
Step-by-Step Instructions:
1. Cook the Pasta:
Fill a large pot with water, add a pinch of salt, and bring it to a boil. Add the rigatoni and cook according to the package directions until just tender but still a bit firm (al dente). Drain the pasta and rinse it with cold water to stop it from cooking further and to cool it down. Let it drain well while you prepare the rest.
2. Make the Lemon Vinaigrette:
In a small bowl, whisk together the fresh lemon juice, lemon zest, olive oil, honey or maple syrup, Dijon mustard, salt, and freshly ground black pepper. Keep whisking until all the ingredients are well combined and form a smooth dressing.
3. Toss Together the Salad:
In a large bowl, combine the cooled rigatoni, dried cranberries, and crumbled feta cheese. Pour the lemon vinaigrette over the mixture, then gently toss everything together to coat the pasta evenly without breaking it apart.
4. Add the Finishing Touches:
Sprinkle fresh chopped parsley and red pepper flakes (if using) over the salad. Taste and add more salt or pepper if needed.
5. Chill and Serve:
Cover the salad and refrigerate for at least 30 minutes to let the flavors meld nicely. Serve chilled or at room temperature. For an extra touch, garnish with a little more lemon zest or parsley right before serving.
Can I Use Frozen Pasta for This Salad?
It’s best to use freshly cooked rigatoni for this salad to keep the right texture. If you have frozen cooked pasta, thaw it completely and rinse briefly under cold water before using to avoid clumps.
Can I Make This Salad Ahead of Time?
Absolutely! Preparing it a few hours or even a day in advance allows the flavors to meld beautifully. Just keep it covered in the fridge and give it a gentle stir before serving.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad tastes great chilled, but if the pasta absorbs too much dressing, you can toss in a little extra olive oil to refresh it.
What Are Some Good Substitutions for Feta Cheese?
If you need an alternative to feta, goat cheese or queso fresco are excellent options that offer a similar creamy and tangy flavor to keep the salad tasty.