Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe

If you’re searching for a dish that’s bursting with vibrancy, bold flavors, and a touch of elegance, you have to try this Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette. Imagine luscious tubes of pasta nestled among tangy feta, tart cranberries, leafy baby spinach, and the earthy crunch of toasted walnuts, all brought together by a sunshine-bright honey-lemon vinaigrette. Whether you need something special for a potluck, picnic, or simply to brighten up your weekday dinner, this salad brings the wow factor every time — and it’s a complete breeze to prepare!

Ingredients You’ll Need

With just a handful of everyday ingredients, each element in this salad plays a starring role. The combination of textures, freshness, and pops of flavor is what makes this recipe so unforgettable. Let’s break down why each item is essential for a perfect Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette.

• Rigatoni Pasta: These sturdy tubes hold up to the vinaigrette and nestle the flavorful mix-ins perfectly.
• Crumbled Feta Cheese: Gives the salad its sharp, creamy, and slightly briny lift—don’t be shy, it’s the star!
• Dried Cranberries: These add a subtle tart-sweet pop in every bite, balancing the rich feta and pasta.
• Toasted Walnuts: For irresistible crunch and warmth; toast them lightly to unlock their full, nutty aroma.
• Baby Spinach: Brightens and softens the salad, adding color and a touch of earthiness.
• Red Onion: Thin slices bring punchy flavor and a vibrant color contrast—soak in cool water if you want a milder taste.
• Extra Virgin Olive Oil: Forms the base of the lemon vinaigrette, lending a fruity, peppery richness.
• Fresh Lemon Juice: Provides sunny acidity that ties everything together and keeps flavors lively.
• Honey: Just a hint balances the tart lemon and cranberries without making it too sweet.
• Dijon Mustard: Rounds out the dressing with a gentle tang and helps emulsify the vinaigrette.
• Salt and Black Pepper: Essential for seasoning; adjust to taste to enhance every ingredient.

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. Cook the rigatoni following the package instructions until just al dente — you want them pleasantly chewy so they hold up in the salad. Once cooked, drain immediately and give them a quick rinse under cold water. This stops the cooking and keeps the pasta from sticking together while you prep the other ingredients.

Step 2: Prepare the Lemon Vinaigrette

In a small bowl or a jar with a tight-fitting lid, whisk together the extra virgin olive oil, fresh lemon juice, honey, Dijon mustard, salt, and pepper. The honey and mustard help the vinaigrette emulsify, making every bite of your Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette glossy, tangy, and full of flavor. Taste and tweak the balance until it’s just right for you!

Step 3: Assemble the Salad

Find your largest salad bowl (this makes tossing easier!) and combine the cooled rigatoni, crumbled feta, dried cranberries, toasted walnuts, baby spinach, and thinly sliced red onion. The colors alone will make you smile, but the real magic happens in the next step when you bring everything together.

Step 4: Dress and Toss

Drizzle your freshly made lemon vinaigrette over the salad, then gently toss everything so every piece of pasta and leafy green is kissed with flavor. Go gently so the feta and spinach retain their gorgeous textures, and marvel at how quickly the simple ingredients turn into a showstopping salad.

Step 5: Serve or Chill

You can serve the Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette right away for ultimate freshness, but if you have the patience, let it chill in the fridge for about 15 minutes. This quick rest lets the flavors mingle and become even brighter—perfect for gatherings or make-ahead lunches!

How to Serve Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

Garnishes

Top your salad with an extra sprinkle of crumbled feta and a handful of chopped toasted walnuts just before serving. A final grate of lemon zest adds a burst of citrus aroma and really takes the Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette to the next level. If you love herbs, a few snips of fresh parsley or mint are a beautiful finishing touch.

Side Dishes

This salad can absolutely stand on its own, but it pairs beautifully with grilled chicken, salmon, or shrimp for a more substantial meal. For a vegetarian feast, try it alongside a bowl of hearty soup, warm artisan bread, or even with a platter of roasted seasonal vegetables. The Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is right at home on any buffet spread!

Creative Ways to Present

Serve individual portions in mason jars or small bowls for picnic-ready charm, or pile it high on a large platter with the garnishes scattered across the top for family-style entertaining. For cocktail parties, spoon the salad into lettuce cups for bite-sized appetizers—everyone will adore these colorful, flavor-packed morsels.

Make Ahead and Storage

Storing Leftovers

Leftover Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette keeps exceptionally well! Store in an airtight container in the fridge for up to three days. The flavors deepen as it chills, making it an ideal grab-and-go lunch or side for your next meal.

Freezing

While freezing isn’t the best option for this salad (the feta and spinach don’t love the cold), you can freeze just the cooked, plain rigatoni ahead of time, then thaw and add the other ingredients fresh. This trick saves a bit of prep time for future salads!

Reheating

This salad is designed to be enjoyed cold or at room temperature, so no reheating is necessary. If you prefer something a touch warmer, let the salad sit out for a while before serving, or gently bring it to room temperature without microwaving to keep the spinach crisp and the vinaigrette fresh.

FAQs

Can I use a different type of pasta?

Absolutely! While rigatoni’s shape is perfect for catching the vinaigrette and mix-ins, other short pastas like penne, fusilli, or even farfalle work wonderfully in this Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette.

Is there a way to make this salad vegan?

Yes! To make it vegan, simply swap out the feta for a vegan feta alternative or cubes of marinated tofu, and use maple syrup in place of honey in the vinaigrette.

How do I toast walnuts for the salad?

Just scatter the walnuts on a baking sheet and toast in a 350°F (175°C) oven for 5-7 minutes, or until fragrant and golden. Keep a close eye—they can burn quickly!

Can I prepare the salad in advance for a party?

Definitely! You can toss everything together except for the baby spinach and vinaigrette, then add both just before serving to keep the greens crisp and the flavors vibrant in your Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette.

What can I substitute for walnuts if I have a nut allergy?

Sunflower seeds or pumpkin seeds are excellent crunchy alternatives, or you can simply leave out the nuts—the salad will still be bursting with flavor and color!

Final Thoughts

If you’re craving something fresh, hearty, and full of lively flavors, give this Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette a spot on your table. It’s a dish that never fails to impress and always leaves people reaching for seconds. Don’t be surprised if it becomes a new favorite in your kitchen too!

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