The creamy, tangy feta cheese in this rigatoni salad adds such a delicious contrast to the sweet and tart cranberries. Each bite is like a burst of flavor, the salty feta balancing the cranberries’ natural sweetness. And let’s not forget that zesty lemon vinaigrette—it ties everything together with a fresh, citrusy brightness that lifts the entire dish. As you mix the pasta, the feta crumbles beautifully, creating pockets of rich, creamy goodness, while the cranberries pop with every bite. It’s the kind of salad that’s perfect for a light lunch or a refreshing side dish at a summer BBQ. The textures here work so well together, from the hearty pasta to the soft cheese and chewy fruit, giving you something both satisfying and surprising with every forkful. And honestly, the leftovers? Even better the next day when the flavors have had time to marry.
Key Ingredients in Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
This salad comes together with just a handful of ingredients, each playing an important role in building the flavors and textures. From the rich creaminess of the feta to the bright and zesty lemon dressing, here’s a breakdown of what makes this dish so special:
* Rigatoni pasta
A hearty pasta shape with ridges that trap the tangy lemon vinaigrette and the creamy feta, giving each bite a satisfying bite and texture.
* Feta cheese, crumbled
Creamy and slightly tangy, feta adds a salty richness that balances the sweetness of the cranberries and complements the fresh lemon dressing.
* Dried cranberries
These little bursts of sweetness provide a chewy texture and a pop of color, creating a delightful contrast against the savory elements of the dish.
* Red onion, finely chopped
Adds a bit of sharpness and crunch, cutting through the richness of the feta while providing a lovely touch of color to the salad.
* Fresh parsley, chopped
A fresh, vibrant herb that brightens up the salad with its earthy flavor, parsley also adds a refreshing note to the overall profile.
* Olive oil
This rich, fruity oil is the base for the vinaigrette, bringing a smooth, luxurious texture to the dressing that helps marry the flavors together.
* Lemon juice
The acidity of the lemon juice gives the vinaigrette its bright, zesty flavor, cutting through the richness of the feta and olive oil for a fresh, tangy finish.
* Honey
Just a touch of honey adds a subtle sweetness to the vinaigrette, balancing out the tartness of the lemon and cranberries for a perfectly rounded flavor.
* Dijon mustard
Adds a bit of tang and depth to the dressing, helping to emulsify the vinaigrette while enhancing its flavor with a slight mustardy kick.
* Salt
A pinch of salt enhances all the flavors, helping to bring out the natural sweetness of the cranberries and the creaminess of the feta.
* Black pepper
Freshly cracked black pepper provides a mild heat and depth, complementing the tangy and sweet components of the salad.
How to Make Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
1. Bring a large pot of salted water to a boil on the stove. This will help season the pasta as it cooks and prevent it from being bland.
2. Add the rigatoni pasta to the boiling water and cook according to the package instructions until al dente, typically around 10 to 12 minutes. Stir occasionally to prevent the pasta from sticking.
3. Drain the pasta in a colander and rinse it under cold water to stop the cooking process. This helps the pasta maintain its texture and prevents it from becoming mushy.
4. Allow the pasta to drain completely and set it aside in a large mixing bowl. It’s important to let the pasta cool down before mixing it with the other ingredients.
5. Crumble the feta cheese into small pieces using your fingers or a fork and set it aside. This will allow the feta to distribute more evenly throughout the salad.
6. Measure out the dried cranberries and add them to the bowl with the pasta. These sweet, chewy cranberries will contrast beautifully with the salty feta.
7. Finely chop the red onion and add it to the bowl with the pasta, cranberries, and feta cheese. The onion provides a nice sharpness that cuts through the richness of the other ingredients.
8. Chop the fresh parsley and sprinkle it over the pasta mixture. The fresh parsley will add a pop of color and a burst of herbaceous freshness to the salad.
9. In a separate small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until the dressing is fully combined. This will create a smooth, well-balanced vinaigrette.
10. Pour the lemon vinaigrette over the pasta and toss everything together gently until all the ingredients are evenly coated with the dressing. Make sure the pasta, feta, cranberries, and onions are all well mixed.
11. Taste the salad and adjust seasoning if needed, adding more salt or pepper if desired. Don’t forget to check for the balance of flavors—sometimes a little extra lemon or honey can make all the difference.
12. Serve the salad immediately or refrigerate it for about 30 minutes to allow the flavors to meld. A quick chill enhances the flavors and gives the salad time to come together.
Enjoy your feta and cranberry rigatoni salad with lemon vinaigrette!
Serving Suggestions for Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
– Serve alongside grilled chicken or shrimp for a light yet satisfying main course. The freshness of the salad complements the smoky, savory flavors of the grilled protein beautifully.
– Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio. The acidity of the wine will enhance the tangy lemon vinaigrette and balance the richness of the feta.
– Top with toasted nuts, like slivered almonds or pine nuts, for an added crunch. The nuts provide a lovely contrast to the creamy feta and chewy cranberries, making every bite even more delightful!
How to Store Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
To keep your feta & cranberry rigatoni salad fresh and flavorful, follow these simple storage tips:
– Refrigerate in an airtight container: Once the salad is fully mixed and the vinaigrette is added, place it in an airtight container and store it in the fridge. It’ll stay fresh for up to 3 days. Just give it a quick toss before serving to redistribute the dressing.
– Store the dressing separately: If you have leftovers or are preparing the salad ahead of time, store the lemon vinaigrette in a separate container. This helps prevent the pasta from absorbing too much of the dressing and getting soggy. When you’re ready to serve, just toss everything together.
– Avoid freezing: Freezing this salad isn’t recommended, as the texture of the pasta and feta may change once thawed. It’s best enjoyed fresh or within a few days of preparing it.
With these tips, your salad will stay delicious and vibrant!
Conclusion
And there you have it—a delicious, fresh, and vibrant Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette! It’s the perfect balance of creamy, tangy, sweet, and savory, with every bite leaving you wanting more. Whether you’re serving it up as a light lunch or as a side dish for your next BBQ, it’s sure to impress. Plus, the leftovers? Even better the next day, when the flavors have had time to meld together!
I’d love to hear how it turns out if you try it. If you have any questions or comments about the recipe, or if you need any help making it, just let me know. I’m always here to chat, and I’d love to hear your feedback. Enjoy your cooking, and don’t forget to save this one for later!
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Description
This vibrant rigatoni salad is a perfect balance of creamy feta, tangy cranberries, and a zesty lemon vinaigrette. The chewy pasta soaks up all the flavors, creating a refreshing, satisfying dish that's both light and packed with personality.
Ingredients
Instructions
-
Bring a large pot of salted water to a boil on the stove.
-
Add the rigatoni pasta to the boiling water and cook according to the package instructions until al dente, typically around 10 to 12 minutes.
-
Once the pasta is cooked, drain it in a colander and rinse under cold water to stop the cooking process.
-
Allow the pasta to drain completely and set it aside in a large mixing bowl.
-
Crumble the feta cheese into small pieces using your fingers or a fork and set it aside.
-
Measure out the dried cranberries and add them to the bowl with the pasta.
-
Finely chop the red onion and add it to the bowl with the pasta, cranberries, and feta cheese.
-
Chop the fresh parsley and sprinkle it over the pasta mixture.
-
In a separate small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until the dressing is fully combined.
-
Pour the lemon vinaigrette over the pasta and toss everything together gently until all the ingredients are evenly coated with the dressing.
-
Taste the salad and adjust seasoning if needed, adding more salt or pepper if desired.
-
Serve the salad immediately or refrigerate it for about 30 minutes to allow the flavors to meld.
-
Enjoy your feta and cranberry rigatoni salad with lemon vinaigrette!
Note
- Rinsing the pasta under cold water helps prevent it from becoming mushy.
- You can substitute the feta with goat cheese for a creamier texture.
- Add more honey or lemon juice if you prefer a sweeter or tangier dressing.
- For extra crunch, consider adding toasted nuts like walnuts or almonds.
- This salad can be made a day ahead, but it's best enjoyed within 2 days for optimal freshness.
