Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is more than just a salad; it’s a delightful dish that brings together the savory taste of feta cheese, the sweetness of cranberries, and the brightness of a zesty lemon vinaigrette. Perfect for light lunches, picnics, or as a standout side at barbecues and potlucks, this salad offers a beautiful balance of flavors that everyone will love.
Why You’ll Love This Recipe
- Easy to Prepare: With just a few simple steps, you can whip up this refreshing pasta salad in no time.
- Bursting with Flavor: The combination of feta and cranberries provides a unique sweet and salty experience that’s hard to resist.
- Versatile Dish: Serve it as a main course or a side dish; it’s great for any occasion.
- Healthy Ingredients: Packed with nutritious components like cucumbers and cherry tomatoes, it offers a wholesome meal option.
- Make Ahead Option: This salad tastes even better after chilling in the fridge, making it perfect for meal prep.
Tools and Preparation
To create your Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette efficiently, you’ll need some essential kitchen tools.
Essential Tools and Equipment
- Large pot
- Colander
- Mixing bowl
- Whisk or fork
- Measuring cups and spoons
Importance of Each Tool
- Large Pot: Necessary for boiling the pasta evenly so that it cooks to perfection.
- Colander: Ideal for draining the pasta without losing any pieces.
- Mixing Bowl: Provides enough space to combine all ingredients thoroughly.
- Whisk or Fork: Great for mixing the vinaigrette until smooth.
Ingredients
For the Salad
- 12 oz rigatoni pasta (or your favorite pasta shape)
- 1 cup crumbled feta cheese
- ½ cup dried cranberries
- ½ cup cucumber, diced
- ½ red onion, thinly sliced
- 1 cup cherry tomatoes, halved
For the Dressing
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional, for added sweetness)
- 1 garlic clove, minced
- Salt and pepper, to taste
For Garnish
- 2 tablespoons fresh parsley, finely chopped
How to Make Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.
1. Add the rigatoni pasta and cook according to package instructions until al dente (usually about 10 minutes).
2. Drain the pasta and rinse with cold water to cool it down.
3. Set aside to drain completely.
Step 2: Make the Lemon Vinaigrette
In a small bowl or jar:
1. Combine the olive oil, fresh lemon juice, Dijon mustard, honey (if using), minced garlic, salt, and pepper.
2. Whisk together until the vinaigrette is emulsified and smooth. Set aside.
Step 3: Assemble the Salad
In a large mixing bowl:
1. Combine the cooled rigatoni, crumbled feta, dried cranberries, diced cucumber, sliced red onion, and halved cherry tomatoes.
2. Drizzle the lemon vinaigrette over the salad.
3. Toss gently to combine everything evenly.
Step 4: Garnish and Serve
- Sprinkle chopped fresh parsley on top for garnish.
- Serve immediately or chill in the refrigerator for about 30 minutes for enhanced flavor before serving.
How to Serve Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is versatile and can be enjoyed in various ways. Whether you’re serving it at a picnic or as part of a dinner spread, here are some creative serving suggestions.
On a Bed of Greens
- Serve the salad on top of mixed greens for added freshness. The greens will complement the flavors and add a crunchy texture.
As a Sandwich Filling
- Use the pasta salad as a filling for whole-grain sandwiches or wraps. This makes for a delicious and nutritious lunch option.
Side for Grilled Proteins
- Pair the salad with grilled chicken or fish. The tangy lemon vinaigrette enhances the savory notes of grilled meats.
Picnic Style
- Pack individual servings in mason jars. Layer the ingredients to keep them fresh, making it easy to transport to picnics or outdoor events.
Chilled Appetizer
- Serve in small cups as an appetizer. This portion control allows guests to enjoy the flavors without feeling too full before the main course.
With Extra Toppings
- Top with additional herbs or nuts like walnuts for extra crunch and flavor. Customize it based on your preference for texture and taste.
How to Perfect Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
To elevate your Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette, consider these helpful tips for perfecting the dish.
- Choose Quality Ingredients: Opt for fresh vegetables and high-quality feta cheese to enhance flavor.
- Adjust Seasoning: Taste and adjust salt and pepper levels after mixing to ensure perfect seasoning.
- Chill Before Serving: Letting the salad chill in the fridge for 30 minutes allows flavors to meld beautifully.
- Add Fresh Herbs: Incorporate herbs like basil or mint for an aromatic twist that brightens up the dish.
- Experiment with Pasta Shapes: While rigatoni is great, try using different pasta shapes like fusilli or penne for variety.
- Include Protein: Boost nutrition by adding grilled chicken, chickpeas, or beans for a heartier meal.
Best Side Dishes for Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette pairs well with many side dishes. Here are some great options that complement its flavors perfectly.
- Grilled Vegetables: Seasonal vegetables like zucchini and bell peppers tossed in olive oil make a colorful side.
- Caprese Skewers: Cherry tomatoes, mozzarella balls, and basil drizzled with balsamic glaze offer fresh Italian flair.
- Garlic Bread: Warm, buttery garlic bread provides a satisfying crunch and is perfect for scooping up any leftover salad.
- Roasted Chickpeas: Crunchy roasted chickpeas seasoned with spices create a delightful contrast in texture.
- Quinoa Salad: A light quinoa salad with cucumbers, parsley, and lemon dressing adds another layer of freshness.
- Fruit Platter: A selection of seasonal fruits such as melon, berries, and grapes gives a sweet complement to the savory pasta salad.
- Cucumber Yogurt Dip: A refreshing dip made with yogurt, cucumber, and dill pairs nicely when served alongside pita chips.
- Stuffed Mini Peppers: Mini bell peppers stuffed with cream cheese or feta make an easy-to-eat finger food option that matches well with the salad.
Common Mistakes to Avoid
Making the Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is simple, but there are a few common mistakes that can affect the final result.
- Using warm pasta – Adding warm pasta to your salad can cause the feta to soften too much. Always cool the pasta completely before mixing it with other ingredients.
- Skipping the salt in the pasta water – Not salting the cooking water can lead to bland pasta. Make sure to season your water generously for better flavor.
- Overdressing the salad – Too much vinaigrette can make your salad soggy. Start with a small amount and add more as needed to ensure an even coating without excess moisture.
- Not letting it chill – Serving immediately might not allow flavors to meld. Chilling for at least 30 minutes enhances the taste and makes it even better.
- Ignoring ingredient ratios – Using too much or too little of any ingredient can throw off balance. Stick to the recipe for optimal results, especially with feta and cranberries.
Refrigerator Storage
- Store in an airtight container for up to 3 days.
- Keep it in the main compartment, not in the door, for consistent temperature.
Freezing Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
- This salad is best enjoyed fresh; however, you can freeze it if needed.
- Place in a freezer-safe container for up to 2 months.
- Consider freezing without dressing and adding it post-thawing for best texture.
Reheating Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
- Oven – Preheat to 350°F (175°C) and bake covered for about 15 minutes until warmed through.
- Microwave – Heat in short bursts of 30 seconds, stirring in between until warm.
- Stovetop – Gently reheat over low heat, stirring frequently to prevent sticking.
Frequently Asked Questions
Can I use other types of pasta in this Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette?
Yes! Feel free to substitute rigatoni with any pasta shape you prefer, like penne or farfalle. Just ensure you cook it al dente.
How long does Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette last?
The salad will stay fresh in the refrigerator for about 3 days when stored properly in an airtight container.
Can I make this salad ahead of time?
Absolutely! You can prepare this salad a day in advance. Just remember to add the vinaigrette right before serving for best flavor.
Is this Feta & Cranberry Rigatoni Salad suitable for meal prep?
Yes! This dish is perfect for meal prep as it holds up well and makes for delicious lunches throughout the week.
Final Thoughts
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is not just tasty but also versatile. Perfect for any occasion, from picnics to potlucks, it’s easy to customize by adding your favorite vegetables or protein. Try making this vibrant dish today and enjoy its delightful balance of flavors!
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
- Total Time: 25 minutes
- Yield: Serves approximately 6 people 1x
Description
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a vibrant and refreshing dish that beautifully combines the savory creaminess of feta cheese with the sweet tang of cranberries, all brought together by a zesty lemon vinaigrette. This salad is perfect for any occasion—be it a light lunch, picnic, or as an eye-catching side dish at barbecues and potlucks. With its balance of flavors and nutritious ingredients like cucumbers and cherry tomatoes, it’s not only delicious but also a wholesome choice. Easy to prepare and even better when made ahead, this delightful pasta salad will quickly become a favorite in your meal rotation.
Ingredients
- 12 oz rigatoni pasta
- 1 cup crumbled feta cheese
- ½ cup dried cranberries
- ½ cup diced cucumber
- ½ red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional)
- 1 garlic clove, minced
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Cook rigatoni in salted boiling water until al dente (about 10 minutes). Drain and cool under cold water.
- In a bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey (if using), minced garlic, salt, and pepper until smooth.
- In a large mixing bowl, combine cooled pasta with feta cheese, cranberries, cucumber, onion, and cherry tomatoes. Drizzle with vinaigrette and toss gently.
- Garnish with chopped parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 9g
- Sodium: 410mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg
Keywords: For added flavor, chill the salad in the refrigerator for at least 30 minutes before serving. Feel free to incorporate other veggies or proteins like grilled chicken or chickpeas.