Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe

If you’re looking for a pasta salad that sings with color, flavor, and a touch of sweet-tangy magic, this Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is about to become your new obsession. Imagine perfectly cooked rigatoni tossed with creamy feta, chewy cranberries, fresh spinach, crunchy toasted nuts, and ribbons of parsley, all enveloped in a bright, zesty lemon vinaigrette. It’s equal parts hearty and refreshing—a dish that’s seriously crowd-pleasing at picnics, potlucks, or as a make-ahead lunch you’ll look forward to all week.

Ingredients You’ll Need

this Recipe

Ingredients You’ll Need

What I adore most about this salad is how each ingredient truly matters—there are no “extras,” only essentials that bring unique taste, color, and texture to the bowl. Let’s walk through why each element shines in Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette:

• Rigatoni Pasta: The classic shape holds the dressing perfectly and stands up well to the hearty ingredients.
• Dried Cranberries: These gems add lovely pops of sweetness and beautiful color throughout the salad.
• Crumbled Feta Cheese: Creamy, tangy, and salty, feta is the ultimate balancing act for the sweet and savory flavors.
• Baby Spinach (chopped): Brings generous green freshness to every bite, plus a dose of veggie goodness.
• Red Onion (finely diced): Offers a subtle sharpness and a gorgeous color contrast—be sure to dice it tiny!
• Toasted Walnuts or Pecans (chopped): Nuts bring a satisfying crunch and toasty richness—don’t skip the toasting step!
• Fresh Parsley (chopped): Infuses the salad with an herby freshness that brightens everything up.
• Extra Virgin Olive Oil: This forms the silky base of the vinaigrette, bringing heart-healthy richness.
• Fresh Lemon Juice: The vibrant zing you get from real lemon juice is irreplaceable and uplifts every component.
• Honey: Just a touch balances the tang and acidity, weaving the sweet-savory harmony together.
• Dijon Mustard: Essential for giving the vinaigrette its gentle kick and lovely emulsification.
• Garlic (minced): Adds a little punchy depth to the dressing—freshly minced is always best.
• Salt and Black Pepper: For perfecting the flavor profile—taste and adjust to your preference!

How to Make Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

Step 1: Cook the Rigatoni

Set a big pot of salted water on the stove and cook your rigatoni to al dente according to the package directions. This step is crucial—the pasta should be perfectly tender with a little bite so it can absorb the vinaigrette and hold up beautifully in the salad. Once done, drain and immediately rinse with cold water to stop the cooking and chill the pasta quickly.

Step 2: Prepare the Mix-Ins

While the rigatoni cools, chop your baby spinach, finely dice the red onion, and rough-chop your toasted walnuts or pecans. Crumble your feta cheese, and give your parsley a fresh chop. Each of these ingredients should be ready to toss when the time comes to assemble the Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette.

Step 3: Make the Lemon Vinaigrette

In a small bowl or a jar with a lid, whisk together the extra virgin olive oil, freshly squeezed lemon juice, honey, Dijon mustard, minced garlic, salt, and black pepper. Whisk vigorously (or shake the jar!) until the dressing is fully emulsified. You’ll notice it gets slightly creamy thanks to the mustard and honey working their magic—just what you want for coating the pasta and mix-ins.

Step 4: Toss Everything Together

Now for the best part! In a large mixing bowl, combine the cooled rigatoni, dried cranberries, crumbled feta, chopped spinach, red onion, toasted nuts, and parsley. Pour your freshly made lemon vinaigrette over the mixture and toss gently but thoroughly, making sure every bite is dressed. Taste and adjust for salt or pepper as you like.

Step 5: Chill and Serve

Cover your salad and let it chill in the fridge for at least 30 minutes—this rest gives all the flavors time to mingle and sing together. When you’re ready, give it a gentle toss, then garnish with extra parsley or a sprinkle of feta for a finishing flourish. Your Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is now ready to grace your table!

How to Serve Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

Garnishes

This salad shines with a shower of freshly chopped parsley or extra crumbled feta on top for a final dash of color and flavor. Sometimes, just a light sprinkling of extra cranberries or toasted nuts can elevate the salad’s look and textural delight—almost too pretty to eat (but definitely too delicious not to!).

Side Dishes

Pair your Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette with grilled chicken, juicy roast salmon, or hearty slices of crusty bread for a complete meal. It also loves to sit beside roasted veggies or a vibrant green salad for a celebration of colors and textures. Honestly, it can stand alone as a lunch centerpiece or bring balance to a larger Mediterranean spread.

Creative Ways to Present

Try serving individual portions in small glass jars for picnics or lunches on the go. For a party, pile the salad high in a beautiful wooden bowl and add a few edible flowers for a festive touch. Mini portions in lettuce cups or on appetizer spoons transform this salad into stunning finger food—who says pasta salad can’t go fancy?

Make Ahead and Storage

Storing Leftovers

Pack any leftover Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette into an airtight container and refrigerate; it will keep well for up to three days. In fact, the flavors deepen beautifully overnight, making it even tastier the next day! Give it a gentle toss before serving, and freshen with extra parsley or feta if possible.

Freezing

This dish is best enjoyed fresh or within a few days, as the pasta and spinach lose their texture after freezing and thawing. Freezing is not recommended—luckily, it’s so crave-worthy you’re not likely to have much left over!

Reheating

No need for reheating—Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is meant to be enjoyed cold or at room temperature. If you’d prefer it slightly less chilly straight from the fridge, just let it sit out for 10 to 15 minutes before serving for the flavors to really bloom.

FAQs

Can I substitute the rigatoni with another pasta shape?

Absolutely! While rigatoni holds the dressing and mix-ins wonderfully, feel free to swap in penne, rotini, or even farfalle if that’s what you have on hand. Just aim for a pasta with nooks and crannies to capture all the good stuff.

How can I make this salad vegan?

You can easily create a vegan version by using your favorite plant-based feta and swapping maple syrup or agave for the honey in the vinaigrette. This keeps all the brightness and creaminess you love without any dairy or honey.

What nuts work best in this recipe?

Both toasted walnuts and pecans are stellar choices—they add wonderful crunch and a toasty earthiness. If you have nut allergies, roasted pumpkin seeds or sunflower seeds bring a similar texture and a fun twist.

Can I add extra protein to make it a meal?

Yes! For an even heartier dish, toss in some grilled chicken, sliced turkey, or chickpeas. These additions make the Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette extra satisfying and perfect for meal prep.

Does the lemon vinaigrette dressing work with other salads?

Definitely. The lemon vinaigrette brings a zippy freshness to any green, grain, or pasta salad—try it drizzled over mixed greens, roasted veggies, or even as a marinade for chicken or tofu.

Final Thoughts

There’s just something irresistible about the bright, layered flavors and textures in this Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette. If you haven’t tried it yet, I can’t wait for you to taste just how vibrant and satisfying a simple pasta salad can be. Happy cooking and even happier eating!

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