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Fresh Feta Cranberry Rigatoni Salad Easy Recipe with Zesty Lemon Vinaigrette

Fresh Feta Cranberry Rigatoni Salad - featured image
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A fresh and flavorful pasta salad combining rigatoni, tangy feta, sweet dried cranberries, and a zesty lemon vinaigrette. Perfect for potlucks, picnics, or quick weeknight meals.

Ingredients

Scale
  • 12 ounces rigatoni pasta, cooked al dente
  • 1 cup fresh feta cheese, crumbled
  • ½ cup dried cranberries
  • 2 cups baby spinach or arugula, loosely packed (optional)
  • ¼ cup red onion, thinly sliced
  • ½ cup toasted pecans or walnuts, roughly chopped
  • ¼ cup fresh lemon juice (about 2 lemons)
  • ⅓ cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 small garlic clove, minced
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of rigatoni and cook according to package instructions until al dente, about 10-12 minutes. Stir occasionally to prevent sticking.
  2. Drain the pasta and rinse under cold water to stop cooking and cool it. Set aside to drain fully for about 5 minutes.
  3. In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, honey, minced garlic, salt, and black pepper until emulsified and smooth. Adjust seasoning to taste.
  4. In a dry skillet over medium heat, toast the chopped pecans or walnuts until fragrant and slightly golden, about 3-4 minutes. Stir frequently to avoid burning. Remove from heat and let cool.
  5. Thinly slice the red onion and loosely chop the baby spinach or arugula if using. Dry greens thoroughly if washed.
  6. In a large mixing bowl, combine the cooled rigatoni, crumbled feta, dried cranberries, sliced red onion, toasted nuts, and greens.
  7. Pour the lemon vinaigrette over the salad and toss gently but thoroughly to coat everything evenly. Taste and adjust salt or lemon juice if needed.
  8. Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.

Notes

Rinse cooked pasta under cold water to stop cooking and prevent sogginess. Toast nuts for added flavor and crunch. Add dressing gradually to avoid overdressing. Refrigerate at least 30 minutes before serving for best flavor. Adjust salt if feta is salty. Can substitute gluten-free pasta or vegan feta for dietary needs.

Nutrition

Keywords: rigatoni salad, feta cheese, cranberry salad, lemon vinaigrette, pasta salad, easy salad recipe, potluck recipe, picnic salad

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