Feta and Cranberry Rigatoni Salad

Introduction to Feta and Cranberry Rigatoni Salad

Looking for a fresh take on pasta salad? This Feta and Cranberry Rigatoni Salad with Lemon Vinaigrette is your new go-to. It’s bright, bold, and beautiful — the perfect mix of sweet dried cranberries, creamy feta, and crunchy toasted walnuts, all tied together with a zesty lemon vinaigrette. Discover also this Chicken and Rigatoni in Parmesan Sauce

Whether you’re prepping for a picnic, a potluck, or just want a vibrant weekday lunch, this salad delivers flavor and nutrition in every bite.

💡 Why This Feta and Cranberry Rigatoni Salad Is a Must-Try

This isn’t your typical mayo-heavy pasta salad. It’s:

• Tangy and refreshing thanks to the lemon vinaigrette
• Protein-packed and satisfying with feta and walnuts
• Naturally colorful and visually impressive
• A crowd-pleaser at gatherings or a quick weekday meal
• Great warm or cold — super versatile!

Plus, thanks to the omega-3-rich walnuts, it packs a punch in the nutrition department. Learn more about the health benefits of walnuts and why you should consider adding them to more meals.

And let’s talk about that vinaigrette: made with lemon, honey, and Dijon, it’s a light and healthy dressing that pairs with almost any dish. If you want to master your vinaigrette skills, this basic vinaigrette guide is a great place to start.

🧂 Ingredients You’ll Need

To make this Feta and Cranberry Rigatoni Salad with Lemon Vinaigrette absolutely unforgettable, you’ll need a handful of fresh, flavorful, and pantry-friendly ingredients. What makes this salad so versatile is that many of the items are customizable based on your dietary needs or what you have on hand.

Below is a breakdown of everything you need, along with tips and variations to help you shop smarter and prep faster.

🌿 For the Salad Base

This is where the heart of your pasta salad comes together — chewy pasta, creamy cheese, sweet dried fruit, and crunchy nuts, all balanced with fresh greens.

• 12 oz rigatoni pasta
  Choose a high-quality short pasta with ridges. Rigatoni holds the dressing beautifully and gives each bite a satisfying chew. You can also use penne, rotini, or even whole wheat pasta for a fiber-rich alternative.
• ½ cup crumbled feta cheese
  Feta adds a salty, tangy, and creamy element. Opt for a block and crumble it yourself — it tends to be fresher and less processed. For a dairy-free option, choose vegan feta or use nutritional yeast for a cheesy flavor.
• ⅓ cup dried cranberries
  These add a pop of natural sweetness and slight tartness. Make sure they’re unsweetened or minimally sweetened to keep the salad balanced. You can substitute with dried cherries or golden raisins.
• ¼ cup toasted walnuts, roughly chopped
  Walnuts bring in a rich, earthy crunch and are loaded with healthy fats. Toasting enhances their flavor — just a few minutes in a dry skillet does the trick. You can also use pecans, almonds, or sunflower seeds if you prefer.
• 2 cups baby spinach
  These tender greens add freshness and color. You can mix in arugula for a peppery kick or chopped kale for a more nutrient-dense base.
• ¼ medium red onion, thinly sliced
  Adds a sharp bite and beautiful color. If you find raw onion too strong, soak the slices in cold water for 5–10 minutes to mellow the flavor.

🍋 For the Lemon Vinaigrette

This simple homemade dressing is the secret weapon that ties all the components together. It’s light, zesty, and slightly sweet — perfect for this Mediterranean-style salad.

• 3 tablespoons extra virgin olive oil
  The base of your vinaigrette. Choose a fruity, cold-pressed EVOO for best results.
• 1 tablespoon fresh lemon juice
  Adds the essential bright, citrusy flavor. While bottled lemon juice can work, fresh-squeezed will make a noticeable difference in both taste and aroma.
• 1 teaspoon honey
  Balances out the acidity of the lemon and the sharpness of the mustard. You can substitute maple syrup or agave nectar for a vegan version.
• ½ teaspoon Dijon mustard
  Acts as an emulsifier to help blend oil and lemon juice while adding a subtle tang. Don’t skip this!
• Salt and freshly ground black pepper, to taste
  Season to enhance every other flavor in the salad. Start with a pinch and adjust after tasting the dressed salad.

🧰 Optional Add-ins (Bonus Flavor Boosts)

These are totally optional, but if you’re looking to elevate your salad or tailor it to your guests, consider these extras:

• Grilled chicken or shrimp for added protein
• Cooked chickpeas for a plant-based twist
• Fresh herbs like basil, parsley, or mint
• Crumbled goat cheese as a tangier feta alternative
• Chopped apples or pears for added crunch and sweetness

With these vibrant, complementary ingredients, this salad comes together in under 30 minutes — and tastes like you spent hours on it.

🍝 How to Make Feta and Cranberry Rigatoni Salad

Making Feta and Cranberry Rigatoni Salad with Lemon Vinaigrette is a breeze — and you don’t need fancy equipment or culinary training to pull it off. In less than 30 minutes, you’ll have a fresh, vibrant, and flavor-packed pasta salad that tastes even better than it looks.

Here’s how to do it, step-by-step, with tips to ensure every bite is bursting with sweet, tangy, crunchy, and creamy perfection.

🔥 Step 1: Cook the Rigatoni Pasta

The foundation of this dish is a perfectly cooked pasta that holds up to the vinaigrette and mix-ins.

• Bring a large pot of salted water to a rolling boil.
• Add 12 oz of rigatoni pasta (or your favorite short pasta like penne or rotini).
• Cook until al dente — this means the pasta is tender but still has a slight bite.
• Drain and immediately rinse with cold water to stop the cooking process and cool the pasta for the salad.

💡 Tip: Don’t overcook the pasta — mushy noodles can ruin the texture of your salad.

🍋 Step 2: Make the Lemon Vinaigrette

This light, zesty vinaigrette adds brightness to every bite. It’s quick to whisk together and far healthier than creamy store-bought dressings.

In a small bowl, whisk together:

• 3 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey
• ½ teaspoon Dijon mustard
• A pinch of salt and black pepper (adjust to taste)

Whisk until emulsified (smooth and slightly thickened). Set aside.

💡 Want a creamier twist? Stir in a spoonful of Greek yogurt or tahini for extra richness.

🔥 Step 3: Toast the Walnuts (Optional but Recommended)

Toasting nuts brings out their natural oils and deep, nutty flavor — a small extra step with big impact.

• Add ¼ cup of chopped walnuts to a dry skillet over medium heat.
• Stir frequently for 2–3 minutes until golden and fragrant.
• Remove from heat and let cool.

💡 No walnuts? Pecans, almonds, or even pumpkin seeds work beautifully too.

🥗 Step 4: Assemble the Salad

In a large mixing bowl, combine:

• Cooked and cooled rigatoni pasta
• ½ cup crumbled feta cheese
• ⅓ cup dried cranberries
• ¼ cup toasted walnuts
• 2 cups baby spinach
• ¼ red onion, thinly sliced

Gently toss the ingredients so they’re evenly distributed.

🥄 Step 5: Dress and Toss

• Pour your lemon vinaigrette over the salad.
• Use tongs or two large spoons to toss everything gently but thoroughly.
• Make sure all ingredients are coated with that zesty dressing.

💡 Want deeper flavor? Cover and chill for 15–30 minutes before serving. This gives the ingredients time to soak in the vinaigrette.

✅ Step 6: Serve and Enjoy!

Serve immediately with Feta and Cranberry Rigatoni Salad, or keep chilled until ready. This dish shines on its own, or you can pair it with:

• Grilled chicken or shrimp
• Crusty artisan bread
• A glass of chilled white wine

And that’s it! A bright, balanced, and bold pasta salad that’s ready in under 30 minutes — and guaranteed to impress at any table.

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🥖 What to Serve With Feta and Cranberry Rigatoni Salad

This Feta and Cranberry Rigatoni Salad is hearty enough to stand on its own, but pairs beautifully with:

• Grilled chicken or shrimp
• Baked salmon
• Roasted vegetables
• Crusty artisan bread
• A side of hummus or tzatziki

Perfect for summer BBQs, picnics, or a light dinner on a busy night.

🔄 Customizations & Variations Of Feta and Cranberry Rigatoni Salad

Make it your own with these tasty swaps:

• Pasta: Use penne, rotini, or farfalle
• Nuts: Swap walnuts for pecans, almonds, or sunflower seeds
• Cheese: Try goat cheese or dairy-free feta
• Greens: Sub in arugula or chopped kale
• Add-ins: Grilled chicken, chickpeas, or roasted sweet potatoes

This recipe is super flexible — adjust it based on what you have in your pantry.

🧊 Make-Ahead & Storage Tips for Feta and Cranberry Rigatoni Salad

• 🧺 Make ahead: Prep all ingredients and vinaigrette separately. Toss just before serving.
• 🧊 Store leftovers: Keep in an airtight container in the fridge for up to 3 days.
• 🚫 Don’t freeze it: The texture of pasta and spinach won’t hold up well.

✅ Pro Tips for the Best Feta and Cranberry Rigatoni Salad

• Cook pasta al dente so it doesn’t get mushy.
• Always toast your nuts — it intensifies the flavor.
• Use high-quality feta (preferably from a block, not pre-crumbled).
• Chill the salad for 15–30 minutes before serving to let flavors meld.
• Double the vinaigrette and keep on hand for other salads!

FAQs About Feta and Cranberry Rigatoni Salad❓

Can I use a different pasta shape?
Yes! Penne, rotini, or bowtie pasta all work great.

Can I make it a full meal?
Absolutely — add grilled chicken, shrimp, or chickpeas for protein.

What if I’m dairy-free?
Try dairy-free feta or a sprinkle of nutritional yeast for a cheesy kick.

Is bottled lemon juice okay?
Fresh is best, but bottled works in a pinch.

I don’t like walnuts — what’s a good substitute?
Pecans, almonds, or even pumpkin seeds are great alternatives.

Can I meal-prep this?
Yes — just keep the dressing separate until you’re ready to eat.

Is it gluten-free?
Only if you use gluten-free pasta.

💬 Final Thoughts Of Feta and Cranberry Rigatoni Salad

This Feta and Cranberry Rigatoni Salad with Lemon Vinaigrette is more than a recipe — it’s a fresh, fuss-free way to impress your guests or treat yourself to a delicious meal. With just a handful of simple ingredients, you get a colorful, crave-worthy dish that’s loaded with texture and taste.

Give it a try, snap a photo, and tag your creation. You’ll be amazed at how something so simple can be this satisfying.