Rigatoni Salad with Feta and Cranberries

Bright, simple, and slightly unexpected, this rigatoni salad brings together salty feta, chewy cranberries, and a lemony vinaigrette for a dish that feels both comforting and celebratory. It’s perfect for potlucks, weeknight dinners, or a pretty addition to a picnic spread. The recipe is quick to pull together and plays nicely with seasonal produce or pantry staples. If you love bold contrasts in a bowl, you might also enjoy this take on whipped feta for crostini; see Sweet and Spicy Whipped Feta Crostini for another idea.

Why This Recipe Is a Great Choice

This salad is a celebration of texture and easy balance. The rigatoni holds the vinaigrette in its ridges so every bite is flavorful, while the feta crumbles add creamy pockets of tang. Dried cranberries bring a bright chew and a little sweetness that offsets the salty cheese and citrusy dressing. It is visually appealing on the table with white cheese flecks and deep red fruit scattered through golden pasta. Because it uses pantry-friendly ingredients and a simple dressing, it is a perfect last minute dish and a crowd pleaser that travels well for gatherings.

Flavor and Texture

Think of the dish as a play between salty and sweet, creamy and chewy, bright and mellow. The lemon juice wakes up the olive oil, and the honey smooths the acid so the vinaigrette clings without overpowering. Rigatoni is substantial enough to stand up to the mix-ins and gives a satisfyingly firm bite. Feta adds a crumbly, tangy contrast that melts slightly against the warm pasta if served soon after dressing. The dried cranberries keep their chew and add little bursts of fruit that make the salad feel seasonal and festive.

Ingredients

• 250g rigatoni pasta
• 100g feta cheese, crumbled
• 100g dried cranberries
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon honey
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Step by Step Instructions

1. Cook the rigatoni according to package instructions; drain and let cool.
2. In a large bowl, combine the cooled rigatoni, feta cheese, and cranberries.
3. In a separate small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper to make the vinaigrette.
4. Pour the vinaigrette over the salad and toss gently to combine.
5. Garnish with chopped parsley and serve.

Tips for Best Results

Use good quality olive oil and freshly squeezed lemon juice for the brightest dressing. Drain the pasta well and let it cool to avoid wilting the feta or making the dressing too thin. If you prefer a creamier texture, let the pasta be slightly warm when tossing so the feta softens a touch without melting away. Taste and adjust seasoning after tossing since the feta and cranberries influence how much salt and pepper you need. For added color and crunch, sprinkle a handful of toasted pine nuts or chopped celery right before serving.

Storage and Make Ahead

This salad holds up well in the refrigerator for one to three days, though the pasta will absorb some dressing over time. Store in an airtight container and stir gently before serving, adding a splash of olive oil or lemon if it seems dry. You can prepare the pasta and vinaigrette a day ahead and combine them shortly before serving to keep textures fresh. If planning to transport for a gathering, pack the dressing separately and toss at the venue.

Final Thought

This rigatoni salad is an easy, colorful dish that feels thoughtful without fuss. It’s adaptable, so you can swap nuts, herbs, or dried fruit based on what you have. Serve it as a side or let it shine as a light main for warm afternoons or cozy dinners.

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