This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a fresh and colorful dish that mixes creamy feta cheese, sweet dried cranberries, and tender rigatoni pasta. The lemon vinaigrette brightens everything up with a zesty twist that makes each bite light and tasty. It’s a simple salad with a nice balance of flavors and textures that’s perfect for any time of year.
I love making this salad when I want something that’s easy but still feels a bit special. The combination of salty feta and sweet cranberries always surprises people in a good way, and the lemon dressing keeps it from feeling heavy. I usually toss it all together and let it chill a little so the flavors get to know each other — that always makes it better.
This salad is great on its own for lunch or as a side dish at a picnic or barbecue. I like to add some fresh herbs like parsley or basil if I have them, just for a little extra color and flavor. It’s one of those dishes that’s simple but makes everyone smile, and I find myself reaching for it again and again when I want something fresh and easy to share.
Key Ingredients & Substitutions
Rigatoni Pasta: Rigatoni holds the dressing well with its tube shape. You can swap it for penne or rotini if that’s what you have on hand. Just cook until al dente to avoid mushy pasta.
Dried Cranberries: They add a lovely sweet contrast to the savory feta. You could use dried cherries or raisins if cranberries aren’t available. Just watch for added sugar in some dried fruits.
Feta Cheese: This gives the salad that tangy, salty bite. If you need a dairy-free option, try a vegan feta or omit it and add toasted nuts for texture and flavor instead.
Lemon Vinaigrette: Fresh lemon juice brightens the dish. If fresh lemons are out of season, bottled lemon juice works in a pinch. The Dijon mustard helps emulsify the dressing, but you can skip it if you prefer a simpler flavor.
Spinach or Mixed Greens: They add freshness and color. Feel free to use arugula, kale, or even fresh herbs like parsley for a different twist.
How Do I Keep the Pasta from Getting Mushy in the Salad?
Cooking and handling pasta for a salad can be tricky. Here’s how to keep it perfectly chewy:
- Cook the pasta just until al dente—firm to the bite but not crunchy.
- Drain and rinse under cold water to stop the cooking process quickly.
- Drain thoroughly so excess water doesn’t dilute the dressing.
- Toss the pasta with the vinaigrette while it’s cool to allow flavor absorption without softening.
- Chill the salad before serving, which helps flavors meld and keeps the pasta firm.
Following these steps will give your salad that satisfying bite and great texture every time.
Equipment You’ll Need
- Large pot – I recommend it for boiling the pasta easily and quickly.
- Colander – makes draining the pasta simple and mess-free.
- Small whisk or fork – perfect for mixing and emulsifying the vinaigrette.
- Mixing bowl – for tossing all the ingredients together.
- Measuring spoons and cups – ensure the dressing is just right every time.
Flavor Variations & Add-Ins
- Protein boost: Add cooked chicken, shrimp, or chickpeas for extra heartiness.
- Cheese swap: Use crumbled goat cheese or grated Parmesan for a different tang.
- Veggie twist: Toss in roasted red peppers, cucumbers, or cherry tomatoes for extra freshness.
- Spice it up: Mix in a pinch of red pepper flakes or a splash of hot sauce for some heat.
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Ingredients You’ll Need:
For the Salad:
- 12 oz rigatoni pasta
- 1 cup dried cranberries
- 1 cup crumbled feta cheese
- 2 cups fresh spinach or mixed greens
- Optional: 1/4 cup chopped toasted walnuts or pecans for crunch
For the Lemon Vinaigrette:
- 1/4 cup extra virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 1 garlic clove, minced
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This salad takes about 20 minutes to prepare, including boiling and cooling the pasta, mixing the vinaigrette, and combining all the ingredients. If you like, you can chill it for 30 minutes before serving to let the flavors blend perfectly.
Step-by-Step Instructions:
1. Cook the Rigatoni:
Fill a large pot with salted water and bring it to a boil. Add the rigatoni pasta and cook according to the package instructions until it’s al dente (tender but still firm). Once cooked, drain the pasta and rinse it with cold water to stop it from cooking further and to cool it down. Drain well and transfer the pasta to a large mixing bowl.
2. Make the Lemon Vinaigrette:
In a small bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, honey (or maple syrup), minced garlic, salt, and pepper until the dressing is smooth and well mixed.
3. Combine Pasta and Dressing:
Pour the lemon vinaigrette over the cooled rigatoni. Gently toss the pasta so all pieces get coated evenly with the dressing.
4. Add Cranberries, Feta, and Greens:
Next, add the dried cranberries, crumbled feta cheese, and fresh spinach or mixed greens to the pasta. Toss everything gently to mix, being careful not to crush the greens.
5. Final Touches and Serving:
Give the salad a taste and add a little extra salt, pepper, or lemon juice if you want more zing. If you like, sprinkle toasted walnuts or pecans on top for a nice crunchy bite. You can serve this salad right away or chill it in the fridge for about 30 minutes to let the flavors meld. Enjoy it as a fresh light meal or a side dish!
Can I Use a Different Pasta Instead of Rigatoni?
Absolutely! Penne, rotini, or fusilli all work well because they hold the dressing nicely. Just cook them until al dente and follow the same steps.
Can I Make This Salad Ahead of Time?
Yes, you can prepare the salad a few hours in advance and chill it. Toss again before serving to refresh the flavors. Keep any crunchy toppings separate until just before serving to maintain their texture.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Give the salad a good stir before serving, and add extra dressing if it feels dry.
Can I Substitute the Feta Cheese?
You can swap feta for goat cheese or even fresh mozzarella for a milder flavor. For a dairy-free option, use a plant-based cheese or simply omit it and add extra nuts for texture.