If you’re craving a pasta salad that bursts with vibrant flavors and delightful textures, the Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe is here to become your new go-to. Imagine perfectly cooked rigatoni mingling with tangy feta, sweet cranberries, crunchy walnuts, and fresh spinach, all tossed in a zesty lemon vinaigrette that brightens every bite. This salad isn’t just a simple side; it’s a celebration of fresh ingredients coming together in a way that’s perfect for any occasion, from casual lunches to festive get-togethers.
Ingredients You’ll Need
Getting started is a breeze with this salad because the ingredients are straightforward yet thoughtfully chosen to balance taste, texture, and color perfectly. Each one plays a role in making the dish exciting and satisfying.
- 12 oz rigatoni pasta: This sturdy pasta holds the dressing beautifully and offers a satisfying chew.
- 1/2 cup feta cheese, crumbled: Adds a creamy, salty punch that complements the sweetness of cranberries.
- 1/2 cup dried cranberries: Bring a burst of tart sweetness and vibrant red color.
- 1/4 cup walnuts, chopped: Provide a lovely crunch and earthy depth.
- 2 cups fresh spinach leaves: Freshness and a pop of green make this salad shine visually and nutritionally.
- 1/4 cup olive oil: The base of the vinaigrette, adding richness and smoothness.
- 2 tablespoons fresh lemon juice: Gives that bright, refreshing zing to the dressing.
- 1 teaspoon Dijon mustard: Adds a gentle kick and helps emulsify the vinaigrette.
- 1 teaspoon honey or maple syrup: Balances acidity with a touch of natural sweetness.
- 1 clove garlic, minced: Infuses the dressing with subtle savory depth.
- Salt and pepper to taste: Essential seasonings to bring all flavors together.
How to Make Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe
Step 1: Cook the Rigatoni
Start by bringing a large pot of salted water to a boil. Toss in the rigatoni pasta and cook it according to the package instructions until it’s al dente—firm but tender. Once ready, drain the pasta and rinse it with cold water to stop the cooking process and cool it down, setting the stage for a crisp, refreshing salad.
Step 2: Whisk the Lemon Vinaigrette
While the pasta is cooling, prepare the dressing. In a small bowl, vigorously whisk together olive oil, fresh lemon juice, Dijon mustard, honey or maple syrup, minced garlic, and a pinch of salt and pepper. The goal is to create an emulsified vinaigrette that’s bright, tangy, and perfectly balanced, ready to coat every piece of rigatoni and leafy green.
Step 3: Combine the Salad Ingredients
Grab a large mixing bowl and gently toss the cooled rigatoni pasta with crumbled feta cheese, dried cranberries, chopped walnuts, and fresh spinach leaves. This is where the magic happens as these diverse textures and flavors mingle, creating a truly harmonious blend.
Step 4: Dress and Toss the Salad
Pour the lemon vinaigrette over the salad and toss gently but thoroughly. Make sure every noodle, leaf, and sprinkle of cheese is lightly coated in the zesty dressing, ensuring a burst of flavor in every bite without overwhelming any individual ingredient.
Step 5: Chill or Serve Immediately
This salad is versatile—you can serve it right away for a fresh, lively taste or refrigerate it for 30 minutes to let the flavors meld and deepen. Either way, it’s guaranteed to be delicious and refreshing.
How to Serve Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe
Garnishes
For a finishing touch, sprinkle some extra crumbled feta or a few reserved chopped walnuts on top for added texture and visual appeal. A light scatter of freshly cracked black pepper or a few lemon zest curls can also elevate the salad’s look and flavor beautifully.
Side Dishes
This salad shines alongside grilled chicken, roasted vegetables, or a crisp white wine. Its bright, fresh flavors act as a perfect foil to richer mains, making it an excellent choice for summer barbecues, brunches, or simple weeknight dinners.
Creative Ways to Present
Consider serving the salad in individual mason jars for a fun picnic option or layering it as a pasta salad trifle with alternating layers of greens and cheese for a stunning visual presentation at gatherings. You can also serve it atop a bed of arugula or mixed greens to amp up the veggie factor.
Make Ahead and Storage
Storing Leftovers
Leftover Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe keeps well in an airtight container in the refrigerator for up to three days. Keep in mind that the spinach may wilt slightly over time, but the salad will still taste fantastic. Give it a gentle toss before serving again.
Freezing
Freezing is not recommended for this salad since the fresh spinach and vinaigrette dressing don’t freeze well and could result in watery textures upon thawing.
Reheating
This salad is best enjoyed cold or at room temperature, so reheating is not necessary. If you prefer a warmer version, try gently warming the pasta portion separately and then tossing it with the fresh ingredients and dressing.
FAQs
Can I use another type of cheese instead of feta?
Absolutely! While feta’s tangy and crumbly texture works perfectly here, goat cheese or ricotta salata can be great substitutes depending on your preference.
Is it possible to make this salad vegan?
Yes! Simply swap the feta cheese for a plant-based alternative or omit it altogether, and use maple syrup instead of honey in the vinaigrette.
How long does the lemon vinaigrette last?
The vinaigrette can be stored separately in the refrigerator for up to a week. Just give it a good whisk before drizzling it over your salad.
Can I add protein to make this salad a full meal?
Definitely! Grilled chicken, shrimp, or even chickpeas make great protein additions that complement the salad’s flavors nicely.
What’s the best way to keep the rigatoni from sticking after cooking?
Rinsing the cooked rigatoni under cold water stops the cooking process and removes excess starch, which helps prevent the pasta from sticking together in the salad.
Final Thoughts
I truly hope you fall in love with the Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe as much as I have. Its vibrant flavors and satisfying textures make it an irresistible dish to share with friends and family any time of year. Give it a try—you might just discover your new favorite pasta salad!
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Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A refreshing and vibrant pasta salad featuring al dente rigatoni tossed with tangy feta cheese, sweet dried cranberries, crunchy walnuts, and fresh spinach leaves, all dressed in a zesty lemon vinaigrette. Perfect as a light meal or a flavorful side dish.
Ingredients
Pasta
- 12 oz rigatoni pasta
Salad Mix-ins
- 1/2 cup feta cheese, crumbled
- 1/2 cup dried cranberries
- 1/4 cup walnuts, chopped
- 2 cups fresh spinach leaves
Lemon Vinaigrette
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Cook the Pasta: Cook the rigatoni pasta according to package instructions until al dente. Drain and rinse with cold water to cool the pasta and stop the cooking process.
- Prepare the Vinaigrette: In a small bowl, whisk together olive oil, fresh lemon juice, Dijon mustard, honey or maple syrup, minced garlic, salt, and pepper until the mixture is emulsified and smooth.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooled rigatoni pasta with crumbled feta cheese, dried cranberries, chopped walnuts, and fresh spinach leaves.
- Toss with Vinaigrette: Drizzle the lemon vinaigrette over the salad and toss gently to ensure all ingredients are evenly coated with the dressing.
- Serve or Chill: Serve the salad immediately for a fresh taste or chill in the refrigerator for 30 minutes to allow the flavors to meld before serving.
Notes
- You can substitute walnuts with pecans or almonds if preferred.
- For a vegan version, replace feta cheese with a plant-based cheese alternative and use maple syrup instead of honey.
- This salad is best served chilled but can be enjoyed at room temperature.
- To add more protein, consider tossing in grilled chicken or chickpeas.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
