Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

This feta and cranberry rigatoni salad is a sunny, crowd-pleasing side that balances creamy cheese, bright lemon, and a pop of sweet cranberry. It comes together quickly and looks irresistible on a picnic spread or holiday table. The rigatoni holds the lemon vinaigrette and crumbles of feta perfectly, so every forkful feels satisfying. If you enjoy playful cranberry twists, you might also like this Cranberry Brie Tart for another seasonal idea.

Why This Recipe Is a Great Choice

This salad hits several marks at once fast to make, easy to transport, and visually lovely with white feta and ruby cranberries against plump rigatoni. It’s ideal for potlucks because it travels well and can be served chilled or at room temperature. The lemon vinaigrette is bright without overpowering, letting the feta’s tang and cranberries’ chew shine. Texture plays a big role here: the tubular rigatoni cradles bits of onion and parsley so each bite is layered and interesting. For a fuller menu, serve it alongside a composed green salad like this Cranberry Walnut Goat Cheese Salad to echo the sweet-tart notes.

Flavor and Texture

The flavor profile is a friendly duet of citrusy lemon and salty feta, lifted by a touch of honey in the dressing to tame the acidity. Dried cranberries add a sweet chew that contrasts with the tender pasta, while raw red onion provides a faint bite and freshness. Parsley brings a green, herbal lift that keeps the salad from feeling heavy. The vinaigrette is silky from the olive oil and has just enough Dijon to bind and brighten. Overall, this salad feels light but substantial perfect as a side or a simple vegetarian main.

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

Step by Step Instructions

1. Bring a large pot of salted water to a boil on the stove.
2. Add the rigatoni pasta to the boiling water and cook according to the package instructions until al dente, typically around 10 to 12 minutes.
3. Once the pasta is cooked, drain it in a colander and rinse under cold water to stop the cooking process.
4. Allow the pasta to drain completely and set it aside in a large mixing bowl.
5. Crumble the feta cheese into small pieces using your fingers or a fork and set it aside.
6. Measure out the dried cranberries and add them to the bowl with the pasta.
7. Finely chop the red onion and add it to the bowl with the pasta, cranberries, and feta cheese.
8. Chop the fresh parsley and sprinkle it over the pasta mixture.
9. 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.
10. Pour the lemon vinaigrette over the pasta and toss everything together gently until all the ingredients are evenly coated with the dressing.
11. Taste the salad and adjust seasoning if needed, adding more salt or pepper if desired.
12. Serve the salad immediately or refrigerate it for about 30 minutes to allow the flavors to meld.
13. Enjoy your feta and cranberry rigatoni salad with lemon vinaigrette!

Tips for Best Results

For the best texture, don’t overcook the rigatoni al dente pasta will stay pleasantly firm after chilling. Rinsing the pasta in cold water stops cooking and removes excess starch so the dressing clings instead of making the salad gummy. Use good-quality dried cranberries for maximum chew and depth; you can roughly chop them if you prefer smaller bursts of sweetness. Taste the dressing before tossing and adjust lemon or honey to your preference a little more honey smooths the brightness for picky eaters. Finally, crumble the feta by hand so you maintain varied, rustic pieces that nestle into the pasta.

Storage and Make Ahead

This salad keeps well refrigerated for up to three days when stored in an airtight container. If you plan to serve it later, keep extra dressing on the side and toss just before serving to preserve texture. You can make the pasta and dressing a day ahead, then combine and add feta and parsley just before serving for the freshest finish. If the salad seems dry after chilling, stir in a splash of olive oil or lemon juice to revive it.

Final Thought

Simple ingredients combine into a salad that’s both pretty and practical, perfect for seasonal gatherings or weeknight sides. It’s a recipe that’s easy to scale up for a crowd and forgiving when you improvise. Bright, creamy, and satisfying, it’s sure to become a regular in your rotation.

FAQ

Conclusion

If you want the original source or a quick reference to the recipe format, visit the full recipe page at Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette for measurements and a printable version.

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