A refreshing blend of tangy feta, sweet cranberries, crunchy walnuts, and tender pasta tossed in a zesty lemon dressing
Introduction: A Salad That Sings with Flavor
Pasta salad doesn’t have to be heavy or predictable. This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a bright, flavorful twist on the classic—perfect for warm-weather gatherings, quick lunches, or elegant side dishes. It’s a beautiful balance of textures and tastes: creamy feta, chewy cranberries, crisp spinach, and crunchy walnuts, all wrapped in a light, citrusy vinaigrette.
Whether you’re hosting a brunch, packing a picnic, or meal prepping for the week, this salad is a standout. It’s vegetarian, easy to customize, and comes together in under 30 minutes.
Ingredients Breakdown
Let’s take a closer look at what makes this salad so vibrant and satisfying:
For the Salad:
- Rigatoni pasta (12 oz)
A sturdy, tube-shaped pasta that holds up well in salads and captures dressing beautifully. - Feta cheese (½ cup, crumbled)
Adds tangy, creamy richness—use block feta for best flavor and texture. - Dried cranberries (½ cup)
Provide a sweet contrast to the salty feta and savory pasta. - Walnuts (¼ cup, chopped)
Add crunch and earthy flavor—toast lightly for extra depth. - Fresh spinach leaves (2 cups)
Add color, freshness, and nutrients—baby spinach works best.
Optional: Add sliced red onions, cherry tomatoes, or cucumber for extra crunch and color.
For the Lemon Vinaigrette:
- Olive oil (2 tbsp)
A smooth base that carries the flavors of the dressing. - Fresh lemon juice (1 tbsp)
Adds brightness and acidity—use freshly squeezed for best taste. - Honey or maple syrup (1 tsp)
Balances the acidity with a touch of sweetness. - Dijon mustard (½ tsp)
Adds tang and helps emulsify the dressing. - Salt and pepper (to taste)
Enhances and balances all the flavors.
Optional: Add a pinch of garlic powder or fresh herbs like thyme or basil.
Step-by-Step Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.
Add rigatoni and cook according to package instructions until al dente.
Drain and rinse under cold water to cool.
Tip: Rinsing stops the cooking process and keeps the pasta from sticking.
Step 2: Prepare the Salad Base
In a large mixing bowl:
- Combine cooled rigatoni, crumbled feta, dried cranberries, chopped walnuts, and fresh spinach.
Toss gently to distribute ingredients evenly.
Optional: Chill ingredients for 10 minutes before dressing for extra freshness.
Step 3: Make the Lemon Vinaigrette
In a small bowl:
- Whisk together olive oil, lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper until smooth and emulsified.
Taste and adjust seasoning as needed.
Tip: Make extra vinaigrette and store in the fridge for future salads.
Step 4: Dress the Salad
Drizzle the lemon vinaigrette over the pasta mixture.
Toss gently to coat all ingredients evenly.
Let sit for 5–10 minutes to allow flavors to meld.
Presentation Tip: Garnish with extra feta crumbles and a lemon wedge.
Step 5: Serve
Serve chilled or at room temperature.
Perfect as a light lunch, side dish, or vegetarian main.
Pair with:
- Grilled chicken or salmon
- Fresh fruit
- Sparkling water or iced tea
Tip: Serve in a wide, shallow bowl for a beautiful presentation.
Serving Suggestions
Perfect for:
- Spring and summer picnics
- Brunch buffets
- Potlucks and garden parties
- Quick weekday lunches
Yields:
- About 6 servings as a side dish
- 4 servings as a main
Tip: Double the recipe for larger gatherings or meal prep.
Variations to Try
Want to make it your own? Try these delicious twists:
Goat Cheese Swap
Use crumbled goat cheese instead of feta for a creamier texture.
Citrus Burst
Add orange segments or zest for a fruity twist.
Greens Upgrade
Swap spinach for arugula or kale.
Nutty Crunch
Use pecans, almonds, or sunflower seeds instead of walnuts.
Vegan Version
Use plant-based feta and maple syrup.
Storage and Make-Ahead Tips
- Make-Ahead: Prepare salad up to 1 day in advance. Store dressing separately and toss before serving.
- Refrigerate: Store leftovers in airtight container for up to 3 days.
- Refresh: Add a splash of lemon juice or olive oil before serving to revive flavors.
Tip: Avoid freezing—fresh greens and pasta don’t hold texture well when thawed.
Nutrition Notes (Per Serving, ~1 of 6)
- Calories: ~280
- Protein: ~8g
- Carbohydrates: ~32g
- Fat: ~14g
- Sugar: ~6g
- Sodium: ~320mg
- Fiber: ~3g
This salad is:
- Vegetarian
- Packed with flavor
- Quick and easy
- Perfect for leftovers
Final Thoughts
This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is more than just a side—it’s a celebration of fresh ingredients, bold flavors, and effortless elegance. Whether you’re serving it at a party or enjoying it solo, it’s guaranteed to brighten your table.