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If you’re craving a salad that bursts with vibrant colors, fresh flavors, and a delightful mix of textures, this Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe will quickly become your new favorite. It perfectly balances the creamy tang of feta, the sweet chewiness of cranberries, and the crunch of toasted walnuts, all tossed with tender rigatoni pasta and fresh baby spinach. The zesty lemon vinaigrette ties everything together with a brightness that lifts every bite, making it ideal for a quick lunch, a picnic treat, or a charming side at any gathering.
Ingredients You’ll Need
This salad shines because of its simple yet thoughtfully chosen ingredients. Each item plays a crucial role in delivering taste, texture, and vivid color, ensuring every forkful is exciting and satisfying.
- 12 oz rigatoni pasta: The ridged tubes hold onto the dressing beautifully, making each bite full of flavor.
- 1/2 cup crumbled feta cheese: Adds a creamy, salty punch that complements the sweetness of the cranberries.
- 1/3 cup dried cranberries: Provides a pop of tart sweetness that balances savory elements.
- 1/4 cup toasted walnuts, chopped: Brings wonderful crunch and a toasty depth to the salad.
- 2 cups baby spinach: Fresh, leafy greens add a subtle earthiness and vibrant green color.
- 1/4 red onion, thinly sliced: Offers a mild bite and sharpness that cuts through the richness.
- 3 tbsp extra virgin olive oil: The base of the dressing, lending smoothness and richness.
- 1 tbsp fresh lemon juice: Provides bright acidity that wakes up the whole dish.
- 1 tsp honey: Introduces gentle sweetness to balance the tartness of lemon and cranberries.
- 1/2 tsp Dijon mustard: Adds a subtle tang and depth to the vinaigrette.
- Salt and black pepper to taste: Essential seasonings that elevate all the components.
How to Make Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe
Step 1: Cook the Rigatoni
Begin by cooking the rigatoni according to the package instructions until it is perfectly al dente—soft with just a slight bite. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool it for salad assembly. This simple step helps maintain the pasta’s firm texture and prevents it from sticking together.
Step 2: Whisk Together the Lemon Vinaigrette
In a small bowl, combine the extra virgin olive oil, fresh lemon juice, honey, Dijon mustard, salt, and black pepper. Whisk until the ingredients are fully emulsified, creating a bright and tangy dressing that will coat the salad beautifully. The lemon juice adds zestiness, while honey softens the sharpness, making the vinaigrette perfectly balanced.
Step 3: Combine the Salad Ingredients
In a large mixing bowl, bring together the cooled rigatoni, crumbled feta cheese, dried cranberries, chopped toasted walnuts, baby spinach leaves, and thinly sliced red onion. This combination marries savory, sweet, crunchy, and fresh notes, delivering a complexity in texture and flavor that makes every bite exciting.
Step 4: Dress and Toss Gently
Drizzle the prepared lemon vinaigrette over the salad ingredients. Using a large spoon or salad tongs, toss everything gently but thoroughly to ensure the dressing coats every piece evenly without breaking apart the delicate feta and spinach leaves. This careful tossing ensures harmonious flavors throughout the salad.
Step 5: Serve or Chill for Enhanced Flavor
You can serve this salad immediately for a fresh, crisp experience, or chill it in the refrigerator for a while to let the flavors mingle and intensify. The lemon vinaigrette will slightly soften the spinach and infuse the pasta and nuts with a lemony brightness that tastes incredible.
How to Serve Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe
Garnishes
To add visual appeal and layers of flavor, garnish your salad with a sprinkle of extra crumbled feta or a few whole toasted walnuts on top. Fresh lemon zest or thin lemon slices can add a zesty aroma and a pop of color. If you love herbs, a few torn fresh basil or mint leaves work beautifully to amplify freshness.
Side Dishes
This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe is a wonderful companion to grilled chicken or fish, making it a balanced, light meal. It also pairs nicely with crusty bread or a warm soup, creating a delightful lunch or dinner spread that feels both satisfying and refreshing.
Creative Ways to Present
Serve this salad in individual mason jars for an on-the-go lunch option or layered in a clear glass bowl so everyone can admire the vibrant colors before serving. For a party, arrange it on a large platter and top with extra walnuts and feta for a beautiful centerpiece that invites guests to dig in.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Since the pasta and dressing absorb flavors over time, the salad will taste even better the next day, although the spinach might wilt slightly, so stirring before serving helps refresh the texture.
Freezing
Freezing is not recommended for this salad because fresh ingredients like spinach and feta don’t hold up well after thawing. The texture and flavors will degrade, making it best enjoyed fresh or refrigerated for a short period.
Reheating
Because this dish is served cold or at room temperature, reheating is not necessary. If you prefer a warm meal, you can enjoy the rigatoni cooked without mixing in the salad components, then toss fresh ingredients on top before serving.
FAQs
Can I use another type of pasta for this salad?
Absolutely! While rigatoni’s ridged shape is perfect for holding the dressing, you can swap it with penne, fusilli, or farfalle without losing any flavor or texture in your Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe.
Is it possible to make the salad vegan?
Yes, simply replace the feta cheese with a plant-based cheese alternative or omit it altogether, and use maple syrup instead of honey in the vinaigrette. The salad will still have fantastic flavor and texture.
How long does the salad keep its freshness?
For best taste and texture, enjoy the salad within 2 days of preparation. Keeping it chilled and properly stored will maximize its freshness and make leftovers just as delightful.
Can I add protein to make it more filling?
Definitely! Grilled chicken, chickpeas, or even cooked shrimp pair wonderfully with this salad, turning it into a hearty meal without overpowering the delicate flavors within the Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe.
What’s the best way to toast walnuts?
Toast walnuts in a dry skillet over medium heat for 4–5 minutes, stirring frequently until they’re fragrant and lightly browned. This intensifies their flavor and adds a lovely crunch that complements the salad perfectly.
Final Thoughts
This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe is truly a celebration of fresh, balanced ingredients coming together in a way that’s easy, quick, and bursting with flavor. Whether for a family meal or a special occasion, it’s one of those dishes you’ll find yourself reaching for again and again. Give it a try and watch how its bright, tangy, and satisfying layers win over everyone at your table.
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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 bright and flavorful Feta & Cranberry Rigatoni Salad featuring al dente rigatoni pasta tossed with tangy feta, sweet dried cranberries, crunchy toasted walnuts, fresh baby spinach, and thinly sliced red onion, all dressed in a zesty lemon vinaigrette. Perfect as a light lunch or a vibrant side dish.
Ingredients
Pasta
- 12 oz rigatoni pasta
Salad Ingredients
- 1/2 cup crumbled feta cheese
- 1/3 cup dried cranberries
- 1/4 cup toasted walnuts, chopped
- 2 cups baby spinach
- 1/4 red onion, thinly sliced
Lemon Vinaigrette
- 3 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp honey
- 1/2 tsp Dijon mustard
- salt and black pepper to taste
Instructions
- Cook the rigatoni: Cook rigatoni according to package directions until al dente. Drain and rinse under cold water to stop cooking and cool the pasta for the salad.
- Prepare the dressing: In a small bowl, whisk together olive oil, fresh lemon juice, honey, Dijon mustard, salt, and black pepper until the dressing is emulsified and smooth.
- Combine salad ingredients: In a large bowl, combine the cooled rigatoni pasta with crumbled feta cheese, dried cranberries, chopped toasted walnuts, baby spinach, and thinly sliced red onion.
- Toss with dressing: Drizzle the lemon vinaigrette over the combined salad ingredients and gently toss to thoroughly coat and mix all flavors evenly.
- Serve or chill: Serve the salad immediately for freshness or chill in the refrigerator to allow the flavors to meld for enhanced taste before serving.
Notes
- Rinsing the pasta with cold water prevents it from overcooking and helps keep the salad cool.
- To toast walnuts, place them in a dry skillet over medium heat and stir frequently until fragrant and lightly browned.
- Chilling the salad for at least 30 minutes allows the flavors to blend and intensify.
- This salad can be made a few hours ahead and refrigerated until ready to serve.
- For a nut-free version, omit walnuts or substitute with seeds such as pumpkin or sunflower seeds.
