Why You’ll Love This Recipe
This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe is a crowd-pleaser that brings together contrasting flavors and textures in perfect harmony. The creamy, salty feta cheese pairs beautifully with sweet dried cranberries, while the crunchy toasted walnuts add a delightful textural element. The bright, zesty lemon vinaigrette ties everything together, creating a refreshing pasta salad that’s both satisfying and light.
What makes this recipe truly special is its versatility and convenience. It can be prepared ahead of time, actually improving in flavor as it sits, making it ideal for meal prep, potlucks, or busy weeknight dinners. The combination of Mediterranean-inspired ingredients with classic pasta salad elements creates a dish that’s both familiar and exciting, appealing to a wide range of taste preferences.
Ingredients You’ll Need
Rigatoni Salad:
- 12 oz rigatoni pasta – The tube shape holds the dressing and other ingredients perfectly
- 1/2 cup dried cranberries – Adds natural sweetness and chewy texture
- 1/2 cup crumbled feta cheese – Provides creamy, tangy richness
- 1/3 cup chopped fresh parsley – Brings fresh, herbaceous notes and vibrant color
- 1/4 cup thinly sliced red onion – Adds mild bite and beautiful purple hue
- 1/4 cup chopped toasted walnuts – Contributes satisfying crunch and nutty flavor
- Salt and black pepper to taste – For seasoning balance
Lemon Vinaigrette:
- 1/4 cup olive oil – Creates the base for a smooth, flavorful dressing
- 2 tablespoons freshly squeezed lemon juice – Provides bright acidity and citrus flavor
- 1 teaspoon lemon zest – Intensifies the lemon flavor with aromatic oils
- 1 teaspoon Dijon mustard – Acts as an emulsifier and adds subtle tang
- 1 teaspoon honey – Balances the acidity with natural sweetness
- 1 small garlic clove (minced) – Adds depth and aromatic complexity
- 1/4 teaspoon salt – Enhances all the flavors in the dressing
- 1/8 teaspoon black pepper – Adds gentle spice and warmth
How to Make Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe
Step-by-Step Instructions:
Step 1: Cook the Pasta Bring a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente, typically 10-12 minutes. The pasta should be tender but still have a slight bite to it. Drain the pasta thoroughly and rinse with cold water to stop the cooking process and cool it down for the salad.
Step 2: Prepare the Lemon Vinaigrette While the pasta cooks, prepare your dressing. In a small bowl or jar with a tight-fitting lid, combine the olive oil, freshly squeezed lemon juice, lemon zest, Dijon mustard, honey, minced garlic, salt, and black pepper. Whisk vigorously or shake the jar until the ingredients are well combined and emulsified. The dressing should appear smooth and unified.
Step 3: Toast the Walnuts If your walnuts aren’t already toasted, place them in a dry skillet over medium heat for 3-4 minutes, stirring frequently until they’re fragrant and lightly golden. Remove from heat and let them cool completely before chopping.
Step 4: Assemble the Salad In a large mixing bowl, combine the cooled rigatoni pasta, dried cranberries, crumbled feta cheese, chopped fresh parsley, thinly sliced red onion, and toasted walnuts. Pour the lemon vinaigrette over the pasta mixture.
Step 5: Toss and Season Using large spoons or salad tongs, gently toss all ingredients until the pasta and other components are evenly coated with the vinaigrette. Taste and adjust seasoning with additional salt and black pepper as needed.
Step 6: Chill and Serve Cover the bowl and refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together. Give it a final toss before presenting to ensure the dressing is well distributed.
Helpful Tips
Pasta Cooking Tips: Don’t overcook the rigatoni – it will continue to soften slightly as it sits in the dressing. Al dente pasta maintains better texture in cold salads and won’t become mushy over time.
Dressing Distribution: Make sure to toss the salad while the pasta is still slightly warm, as this helps the vinaigrette penetrate the pasta more effectively, resulting in better overall flavor.
Ingredient Preparation: Slice the red onion as thinly as possible to prevent it from overwhelming the other flavors. If you’re sensitive to raw onion, soak the slices in ice water for 10 minutes, then drain and pat dry before adding to the salad.
Make-Ahead Strategy: This salad actually improves after sitting for a few hours or overnight, making it perfect for meal prep. The flavors have time to meld, and the pasta absorbs some of the dressing for enhanced taste.
Customization Options: Feel free to add other Mediterranean ingredients like sun-dried tomatoes, Kalamata olives, or cucumber for additional flavor and texture variations.
Details
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes (plus chilling time)
Servings: 6-8 servings
Cuisine: Mediterranean-inspired
Course: Side dish, Main dish, Salad
This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe offers a perfect balance of nutrition and flavor. The whole grain pasta provides complex carbohydrates, while the feta cheese contributes protein and calcium. The walnuts add healthy omega-3 fatty acids, and the fresh herbs and vegetables provide essential vitamins and antioxidants.
