Rigatoni Salad with Feta and Cranberries

Introduction

This rigatoni salad blends bright citrus, salty feta, and chewy dried cranberries into a simple, show-stopping dish that’s perfect for potlucks and weeknight dinners alike. It comes together quickly and keeps well, making it a smart choice when you want something pretty and practical. If you like make-ahead salads that travel easily, this recipe is a must-try and pairs nicely with light grilled proteins. For a printable version and photos, check the detailed recipe on Rigatoni Salad on Cookaza.

Why This Recipe Is a Great Choice

This salad feels special without needing special ingredients, so it’s perfect for days when you want big flavor with minimal fuss. The rigatoni’s ridges catch the lemony vinaigrette and crumbled feta, making every bite balanced and satisfying. Dried cranberries add a jewel-like sweetness that plays off the tang of lemon and the savory cheese for a lively contrast. Cherry tomatoes and red onion bring fresh color and a crisp bite that keeps the salad from feeling heavy. Fresh parsley brightens the whole bowl and makes it visually pop on a serving platter. If you want more tips and alternate dressing ideas, see a similar take at Feta Cranberry Rigatoni Salad with Lemon Vinaigrette.

Flavor and Texture

This salad is all about contrasts: creamy feta against chewy pasta, sweet cranberries against zesty lemon. Rigatoni’s tubular shape and channels hold bits of vinaigrette and tiny herbs, so pockets of flavor appear as you eat. Cherry tomatoes add juicy bursts, while diced red onion gives a mild, aromatic bite that’s never overpowering. The olive oil and Dijon vinaigrette tie everything together with a silky finish and a whisper of tang. Overall, it’s a playful, layered salad that rewards simple ingredients prepared well.

Ingredients

– 12 oz rigatoni pasta
– 1 cup feta cheese, crumbled
– 1 cup cranberries, dried
– 1/2 cup cherry tomatoes, halved
– 1/4 cup red onion, diced
– 1/4 cup fresh parsley, chopped
– 1/4 cup olive oil
– 2 tbsp lemon juice
– 1 tsp Dijon mustard
– Salt and pepper to taste

Step by Step Instructions

1. Cook the rigatoni pasta according to package instructions. Drain and let cool.
2. In a large bowl, combine the cooled rigatoni, feta cheese, cranberries, cherry tomatoes, red onion, and parsley.
3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make the vinaigrette.
4. Pour the vinaigrette over the salad and toss to combine.
5. Serve chilled or at room temperature.

Tips for Best Results

Use slightly undercooked rigatoni so it holds a bit of bite after chilling; al dente pasta keeps the salad from becoming mushy. Let the cooked pasta cool to room temperature before adding the cheese and dried fruit so the feta stays crumbly rather than melting. Taste the vinaigrette and adjust lemon, salt, or mustard to sharpen or mellow the dressing to your preference. If you prefer softer textures, plump the dried cranberries in warm water or orange juice for a few minutes before adding. Add a handful of toasted pine nuts or chopped walnuts for extra crunch if desired.

Storage and Make Ahead

This salad keeps well in an airtight container in the refrigerator for up to three days, though textures are best within the first 24–48 hours. Store the dressing separately if you plan to keep it longer to preserve the pasta’s texture. When serving after chilling, give the salad a gentle toss and a splash of lemon or olive oil to revive flavors. If packing for a picnic, keep the salad chilled until just before serving.

Final Thought

Bright, quick, and visually inviting, this rigatoni salad is a versatile staple for warm-weather menus or buffet tables. It’s easy to scale up for a crowd and simple to tweak based on what you have on hand. The pop of cranberry and the creamy feta make each forkful feel celebratory.

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