If you’re craving a dish that’s fresh, flavorful, and packed with texture, this Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a must-try. Creamy feta, sweet cranberries, crisp vegetables, and al dente rigatoni come together in a zesty lemon dressing that brings every bite to life. Perfect as a light lunch, a picnic dish, or a standout side for gatherings, this salad is bright, colorful, and irresistibly tasty.
Why You’ll Love This Salad
- Bright and Fresh: Sweet cranberries, tangy feta, and crisp cucumber make each bite a perfect balance of flavors. The lemon vinaigrette adds a refreshing zing that ties it all together.
- Versatile: Serve as a side dish, a picnic salad, or a light lunch. Add grilled chicken, shrimp, or chickpeas for a heartier option.
- Quick & Easy: With simple ingredients and just 20 minutes from start to finish, this salad is stress-free to make.
- Make-Ahead Friendly: Prepare it ahead of time and let the flavors meld in the fridge. Perfect for parties or meal prep.
- Kid-Friendly: The sweet cranberries and creamy feta make it appealing for kids, while adults will love the fresh, tangy flavor.
Ingredients
For the Salad:
- 12 oz rigatoni pasta (or your preferred pasta)
- 1 cup crumbled feta cheese
- ½ cup dried cranberries
- ½ cup cucumber, diced
- ½ red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 2 tablespoons fresh parsley, chopped
For the Lemon Vinaigrette:
- 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
Instructions
- Cook the Pasta:
Boil rigatoni in salted water according to package directions until al dente. Drain and rinse under cold water to cool. - Make the Lemon Vinaigrette:
In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey (if using), minced garlic, salt, and pepper until smooth. - Assemble the Salad:
In a large bowl, combine cooled rigatoni, feta, cranberries, cucumber, red onion, and cherry tomatoes. Drizzle with the lemon vinaigrette and toss gently until everything is evenly coated. - Garnish and Serve:
Sprinkle with chopped parsley for a fresh finish. Serve immediately, or chill for 30 minutes to let flavors meld.
Tips & Variations
- Make Ahead: Prepare the salad a day in advance; flavors improve as it sits.
- Add Protein: Mix in grilled chicken, shrimp, or chickpeas to make it a complete meal.
- Vegan Option: Swap feta for a plant-based cheese or omit it entirely.
- Extra Crunch: Add toasted nuts like pine nuts or almonds for texture.
- Swap Pasta Shapes: Short pasta like penne, farfalle, or fusilli works well too.
Nutrition (per serving, serves 6)
- Calories: 280
- Fat: 18g (Saturated 4g)
- Carbs: 27g
- Fiber: 3g
- Protein: 7g
- Sugar: 15g
- Sodium: 450mg
This Feta & Cranberry Rigatoni Salad is the ultimate combination of sweet, salty, and tangy flavors in a single bowl. Bright, zesty, and satisfying, it’s perfect for lunch, a side dish, or your next party spread. Fresh, colorful, and easy to make, it’s a salad that’s sure to impress!