There’s something truly magical about the combination of briny feta, sweet cranberries, and zesty citrus—and that’s exactly what makes Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette a go-to favorite when I want a dish that’s as colorful as it is delicious! Imagine tender pasta tossed with creamy cheese, jewels of dried fruit, crunchy veggies, and a bright lemon dressing—every ingredient working together for a dish that’s both satisfyingly hearty and refreshingly light. Whether you’re heading to a potluck, prepping lunch for the week, or just want to enjoy a burst of Mediterranean-inspired flavor, this salad will absolutely steal the show.
Ingredients You’ll Need
Every ingredient in this salad is chosen for a reason—each one brings a splash of color, a punch of flavor, or a hint of crunch. You don’t need anything fancy, but these simple ingredients are the backbone of what makes Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette truly irresistible.
- Rigatoni pasta: Its tube shape is perfect for catching dressing and bits of feta, plus it adds heartiness.
- Dried cranberries: These little gems provide pops of sweetness and a chewy texture that complement the savory notes perfectly.
- Crumbled feta cheese: The rich, salty creaminess balances the tart cranberries and zippy vinaigrette.
- Chopped red onion: Adds a touch of sharpness and a gorgeous crunch—mild enough not to overpower the salad.
- Chopped cucumber: For a juicy, crisp bite that’s refreshing in every forkful.
- Chopped fresh parsley: Gives freshness and a burst of green, tying everything together beautifully.
- Chopped walnuts (optional): Adds savory crunch and a more complex flavor; skip or swap with pecans if you like.
- Olive oil: Brings everything together in the vinaigrette with its smooth, rich undertones.
- Fresh lemon juice: The star of the vinaigrette, providing lively acidity and brightness.
- Lemon zest: Adds fragrant, concentrated citrusy aroma for extra zing.
- Dijon mustard: Emulsifies the dressing and adds a subtle tang that lingers just long enough.
- Minced garlic: Builds depth and a gentle bite—just the right amount to keep things interesting.
- Salt and black pepper: Essential for balancing and amplifying all the flavors in this fabulous salad.
How to Make Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Step 1: Cook the Rigatoni
Start by bringing a big pot of salted water to a rolling boil. Add your rigatoni and cook it just until al dente—you want the pasta to hold up well once dressed. Once it’s ready, drain it thoroughly, then rinse under cold water to immediately stop the cooking and prevent mushiness. This extra step makes sure you get the perfect texture in every bite.
Step 2: Whisk Together the Lemon Vinaigrette
While the pasta cools, grab a small bowl and assemble your vinaigrette. Pour in the olive oil, fresh lemon juice, and lemon zest. Whisk in the Dijon mustard and minced garlic, then season abundantly with salt and black pepper. This lemon vinaigrette is what brings the Feta & Cranberry Rigatoni Salad alive—it’s bright, tangy, and absolutely crave-worthy!
Step 3: Toss the Pasta and Salad Ingredients
Grab your biggest mixing bowl and combine the chilled rigatoni with dried cranberries, crumbled feta, chopped red onion, cucumber, parsley, and walnuts if you’re using them. Gently toss everything together, making sure the veggies and cheese are evenly distributed. You’re already halfway to salad paradise!
Step 4: Dress and Mix the Salad
Drizzle the vibrant lemon vinaigrette over your pasta and toss gently but thoroughly, ensuring each piece of rigatoni gets a generous coating. The pasta will start soaking in the flavors immediately, while the cranberries and feta mingle for a dreamy mix of savory, sweet, and citrus.
Step 5: Chill Before Serving
Patience pays off in this last step! Transfer the Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette to the fridge and chill for at least 30 minutes. This wait time allows the flavors to meld, the dressing to absorb, and makes your salad even more irresistible. Serve it cold or at room temperature—either way, it’s simply delicious.
How to Serve Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Garnishes
Take your salad up a notch just before serving by sprinkling extra crumbled feta, a handful of freshly chopped parsley, and a little extra lemon zest over the top. If you’re feeling fancy, a crack of black pepper and a few toasted walnut halves make for a picture-perfect finish. Every little garnish enhances both the look and flavor of your Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette.
Side Dishes
Pair this salad with something simple and fresh, like a herby grilled chicken breast or lemony roasted salmon for a full Mediterranean feast. It also shines alongside a bowl of soup—think a light tomato basil or classic minestrone—or as a hearty complement to a platter of roasted vegetables.
Creative Ways to Present
For fun and flair, try serving the salad in individual cups or mason jars for picnics, or pile it high on a beautiful platter to let the colors pop. You can even spoon it onto leafy greens for an elevated lunch, or pack it into pita pockets for a grab-and-go meal. The possibilities for enjoying Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette are only limited by your imagination!
Make Ahead and Storage
Storing Leftovers
Tuck any leftovers into an airtight container and store them in the fridge for up to 3 days. The flavors only get richer and more harmonious as the salad rests overnight. If the pasta absorbs too much dressing for your liking, just add a drizzle more olive oil or a splash of lemon juice to revive it.
Freezing
While pasta salads generally aren’t freezer-friendly (the texture of the pasta and vegetables can turn mushy when thawed), you can cook and freeze plain rigatoni separately if you want to prep ahead. Assemble the rest of the ingredients fresh for the best taste and texture when you’re ready to eat.
Reheating
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is meant to be enjoyed cold or at room temperature, so there’s no need to reheat. If you prefer a slightly warmer salad, let it sit at room temperature for 20–30 minutes before serving. Avoid microwave reheating, as the cheese and vegetables don’t hold up well to the heat.
FAQs
Can I use a different type Salad
Definitely! Short, sturdy shapes like penne, fusilli, or farfalle work great if you don’t have rigatoni on hand—just try to avoid delicate or tiny pastas that won’t catch the vinaigrette and mix-ins as well.
How do I make this salad vegan?
Simply skip the feta or swap it out for your favorite plant-based feta substitute. Everything else in Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is already vegan-friendly!
What can I substitute for walnuts?
Pecans are a wonderful alternative, giving a lovely sweet crunch, or you can use toasted sunflower seeds for a nut-free version that still offers great texture.
Can I prepare Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette the night before?
Absolutely! In fact, the flavors only get better as they sit. Just give the salad a gentle toss before serving and add a touch more dressing or lemon juice if it needs freshening up.
How can I add more protein?
Grilled chicken, roasted chickpeas, or even some seared shrimp make fantastic protein boosts. Just toss them in right before serving for a heartier, more filling salad.
Final Thoughts
If you’re craving something vibrant, satisfying, and incredibly easy to prepare, don’t pass up the chance to make Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette. It’s the salad that’s always greeted with empty bowls and happy sighs—give it a try and let it become a favorite in your kitchen, too!
