This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a fresh and colorful mix that’s both tangy and sweet. The rigatoni pasta gives it a nice, chewy bite while the cranberries add little bursts of sweetness. Crumbled feta brings a creamy, salty contrast that makes every forkful feel special. The lemon vinaigrette ties everything together with a bright, zesty flavor.
I love making this salad when I want something light but still filling. The combination of creamy feta and tart cranberries is one of my favorites—it’s like a little surprise in every bite. I always toss it together and let it chill in the fridge for a bit so the flavors get to know each other before eating.
This salad works great as a side or a simple lunch. I often serve it alongside grilled chicken or fish, but it’s just as good on its own. If you like, sprinkle some extra herbs or nuts on top for a bit of crunch. It’s one of those easy recipes that feels fresh and bright any time of year.
Key Ingredients & Substitutions
Rigatoni: This pasta’s ridges hold the dressing and add texture. You can swap it with penne or ziti if that’s what you have on hand. Just pick a tube-shaped pasta so the flavors cling well.
Cranberries: Dried cranberries bring sweet and tart notes to the salad. If you want less sweetness, try dried cherries or golden raisins instead—they offer a similar chewy bite with a different flavor.
Feta Cheese: Crumbled feta gives a creamy and salty kick. For a dairy-free or vegan option, try a plant-based feta or omit altogether and add toasted nuts for some crunch.
Spinach and Parsley: Fresh spinach adds a mild, leafy flavor and parsley brings brightness. Feel free to mix in arugula or basil if you prefer a peppery or aromatic touch.
Lemon Vinaigrette: Fresh lemon juice is key here for balance. If lemons aren’t available, white wine vinegar or apple cider vinegar work too. Honey adds a gentle sweetness, but maple syrup works great as a vegan substitute.
How Do You Make a Lively Lemon Vinaigrette That Clings to Pasta?
The lemon vinaigrette ties this salad together, so it needs to be bright and balanced.
- Whisk olive oil and lemon juice well to create a smooth mix.
- Add lemon zest to boost the fresh citrus flavor.
- Include a touch of honey or maple syrup to soften the tartness.
- Season with salt and fresh pepper to enhance all flavors.
- Mix in minced garlic carefully—it adds a nice punch but shouldn’t overpower.
- After tossing with pasta, let the salad chill to help flavors blend and coat the rigatoni nicely.
Equipment You’ll Need
- Large pot – I use it to boil the pasta; choose one big enough so the rigatoni cooks evenly.
- Small mixing bowl – perfect for whisking up the lemon vinaigrette without making a mess.
- Colander – helps drain the pasta quickly and easily.
- Salad spoon or tongs – for tossing everything gently without breaking the pasta.
- Refrigerator – to chill the salad so flavors get a chance to meld beautifully.
Flavor Variations & Add-Ins
- Swap dried cranberries for dried cherries or golden raisins for a different sweetness level.
- Mix in toasted nuts like pecans, walnuts, or almonds for added crunch and flavor.
- Use crumbled goat cheese instead of feta for a creamier, tangy twist.
- Add chopped cucumber or bell peppers for extra crunch and freshness.
How to Make Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Ingredients You’ll Need:
For the Salad:
- 12 oz rigatoni pasta
- ¾ cup dried cranberries
- 1 cup fresh spinach leaves, roughly chopped
- 1 cup feta cheese, crumbled
- ¼ cup fresh parsley, chopped
For the Lemon Vinaigrette:
- ¼ cup extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp honey or maple syrup
- 1 garlic clove, minced
- Salt and freshly ground black pepper, to taste
Time Needed:
This recipe takes about 15 minutes to prepare, including cooking and cooling the pasta. Then, chill the salad for at least 30 minutes so all the flavors blend nicely before serving. You’ll spend just a few minutes mixing and tossing everything together—quick and simple!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to the package instructions until just tender (al dente). Drain the pasta and rinse it briefly with cold water to cool it down. Set it aside.
2. Make the Lemon Vinaigrette:
In a small bowl, whisk together the olive oil, fresh lemon juice, lemon zest, honey (or maple syrup), and minced garlic until well combined. Season with salt and freshly ground black pepper to your liking. This will be your bright, tangy dressing.
3. Combine Salad Ingredients:
In a large bowl, mix the cooled rigatoni, dried cranberries, and chopped spinach leaves. Drizzle the lemon vinaigrette over the mixture and toss gently to coat everything evenly.
4. Add Cheese and Herbs:
Sprinkle crumbled feta cheese and chopped parsley over the salad. Toss lightly once more to distribute these flavors without breaking up the feta too much.
5. Chill and Serve:
Cover the salad and refrigerate for at least 30 minutes, allowing the flavors to meld. Before serving, give the salad one gentle toss and taste. Add extra salt or pepper if you like.
Enjoy this fresh, tangy salad as a side dish or a light and tasty main meal!
Can I Use a Different Pasta Instead of Rigatoni?
Yes! Penne, ziti, or other tube-shaped pasta work well because they hold the vinaigrette nicely. Just cook according to package instructions until al dente.
Can I Make This Salad Ahead of Time?
Absolutely! Prepare the salad and store it covered in the fridge for up to 2 days. Toss gently before serving to redistribute the dressing and flavors.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 2 days. The salad tastes best chilled, so serve it straight from the fridge or let it sit at room temperature for 10 minutes before eating.
What Can I Substitute for Feta Cheese?
You can use goat cheese for a creamy, tangy alternative or a vegan feta-style cheese if you prefer dairy-free. If avoiding cheese entirely, try adding toasted nuts for extra texture.