There’s something special about a pasta salad that hits all the right notes—creamy, tangy, sweet, and refreshing. This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a total flavor bomb! The salty feta, chewy cranberries, and bright lemon vinaigrette create a dish that’s both simple and gourmet. Whether you’re making it for a quick lunch, meal prep, or a picnic with friends, trust me, this one’s a keeper.
Why You’ll Love Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Versatile This salad works as a side dish or a light main course. Serve it warm or chilled—it’s delicious either way.
Budget-Friendly Made with pantry staples and simple ingredients, it’s an affordable yet fancy-looking dish.
Quick and Easy With just a few steps, you’ll have a fresh, flavorful pasta salad ready in no time.
Customizable Toss in grilled chicken, toasted nuts, or extra veggies to make it your own.
Crowd-Pleasing A guaranteed hit at potlucks, barbecues, and family dinners. The perfect mix of textures and flavors makes it irresistible.
Ingredients
Ingredients in Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Here’s what makes this salad so incredibly delicious:
Rigatoni The hearty pasta base soaks up the dressing beautifully while keeping a perfect bite. Want a twist? Try penne or farfalle!
Feta Cheese Creamy, salty, and tangy—feta adds that signature richness that ties everything together.
Dried Cranberries A pop of sweetness that perfectly balances the savory elements. They also add a nice chewy texture.
Red Onion Thinly sliced for a bit of crunch and mild sharpness that complements the sweet and salty flavors.
Baby Spinach Fresh, vibrant, and slightly peppery, spinach adds a pop of color and nutrients.
Toasted Walnuts Optional, but highly recommended! They bring a delicious crunch and nutty depth to every bite.
Lemon Vinaigrette A zesty, bright dressing that brings everything together with a light and refreshing touch.
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Cook the Pasta Cook rigatoni until al dente, then drain and rinse under cold water to stop the cooking process. This keeps the pasta from getting too soft.
Prepare the Dressing In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, honey, salt, and pepper until emulsified.
Assemble the Salad In a large bowl, combine the cooked pasta, cranberries, red onion, and baby spinach. Pour the lemon vinaigrette over the salad and toss to coat everything evenly.
Add the Feta & Walnuts Gently fold in the crumbled feta and toasted walnuts (if using) for the final touch.
Let It Rest Let the salad sit for about 10 minutes before serving, allowing the flavors to meld together beautifully.
Serve & Enjoy Serve chilled or at room temperature. Enjoy as a main dish or a refreshing side!
Nutrition Facts (per serving)
Servings 4
Calories per serving 320
(Note These values are approximate.)
Preparation Time
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
How to Serve Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
This dish pairs wonderfully with various sides and accompaniments Here are a few serving suggestions to enhance your dining experience
- Serve alongside grilled chicken or salmon for a heartier meal
- Pair with a crusty baguette and a light soup for a satisfying lunch
- Enjoy as part of a holiday spread—it’s perfect for Thanksgiving or Christmas
- Pack it up for a picnic or meal prep for a grab-and-go lunch option
Additional Tips
Here are some extra tips to help you get the most out of this recipe
- Make it ahead This salad actually tastes better after sitting for a few hours, making it a great meal prep option
- Swap the pasta Don’t have rigatoni Try penne, fusilli, or any short pasta shape you love
- Boost the protein Add grilled chicken, chickpeas, or even smoked salmon for extra protein
- Toast the nuts If using walnuts, lightly toast them in a dry pan for a richer flavor
- Add more greens Arugula or kale can be great substitutes for spinach if you want more variety
FAQ’s
1 Can I make this salad in advance Yes This salad actually tastes better after a few hours in the fridge allowing the flavors to develop
2 How long does this pasta salad last in the fridge It stays fresh for up to 3 days when stored in an airtight container
3 Can I use fresh cranberries instead of dried Dried cranberries are best for this recipe as they add a touch of sweetness but you can use fresh ones if you don’t mind a more tart flavor
4 What other cheese can I use instead of feta Goat cheese blue cheese or even shaved Parmesan would work well in this salad
5 Can I make this salad gluten-free Absolutely Just use your favorite gluten-free pasta
6 Do I need to rinse the pasta after cooking Yes Rinsing stops the cooking process and helps prevent the pasta from becoming too soft
7 Can I use a store-bought dressing instead of homemade Yes but the homemade lemon vinaigrette really makes the dish fresher and more vibrant
8 What can I use instead of walnuts Pecans almonds or sunflower seeds are great alternatives for crunch
9 Can I make this salad vegan Yes Swap feta for a plant-based cheese and use maple syrup instead of honey in the dressing
10 Can I add more veggies Definitely Cherry tomatoes cucumbers or roasted bell peppers would be delicious additions
Conclusion
This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is everything you want in a pasta salad—light yet satisfying, tangy yet sweet, and ridiculously easy to throw together. Whether you’re making it for a quick meal or a special occasion, it’s sure to become a favorite. Try it out, and let me know how it turns out!
Print
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Lunch, Salad
- Method: Boil & Toss
- Cuisine: Modern American / Mediterranean-inspired
- Diet: Vegetarian
Description
Looking for a fresh, vibrant dish that’s as satisfying as it is delicious? This Feta & Cranberry Rigatoni Salad is a beautiful balance of creamy feta, tangy dried cranberries, crunchy walnuts, and fresh spinach tossed with a zesty homemade lemon vinaigrette. Perfect for a light lunch, side dish, or potluck, this salad delivers a burst of flavor and texture in every bite.
Ingredients
For the Salad
- 12 oz rigatoni pasta
- 1/2 cup crumbled feta cheese
- 1/2 cup dried cranberries
- 1/4 cup chopped walnuts (toasted)
- 2 cups fresh spinach leaves
For the Lemon Vinaigrette
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tbsp honey (or maple syrup)
- 1/2 tbsp Dijon mustard
- Salt and pepper, to taste
Instructions
- Cook the Pasta: Boil the rigatoni in salted water according to package instructions. Drain and rinse under cold water to cool.
- Assemble the Salad: In a large bowl, combine the cooled pasta, crumbled feta, dried cranberries, toasted walnuts, and fresh spinach.
- Prepare the Vinaigrette: In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until smooth.
- Dress & Serve: Drizzle the vinaigrette over the salad and toss gently until well combined. Enjoy immediately or let the flavors meld by refrigerating for 30 minutes.
Notes
- Make-Ahead Tip: For best texture, store the dressing separately and toss with the salad just before serving.
- Customization: For added protein, consider topping with grilled chicken or shrimp. If you prefer a creamier twist, swap feta with goat cheese.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: ~8 g
- Sodium: ~450 mg
- Fat: ~15 g
- Saturated Fat: ~5 g
- Unsaturated Fat: ~10 g
- Trans Fat: 0g
- Carbohydrates: ~45 g
- Fiber: ~4 g
- Protein: ~12 g
- Cholesterol: ~15 mg