Name: Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Mediterranean
Ingredients: 2 cups rigatoni pasta; 1 cup feta cheese, crumbled; 1/2 cup dried cranberries; 1/4 cup red onion, finely chopped; 1/4 cup fresh parsley, chopped; 1/4 cup olive oil; 2 tablespoons lemon juice; 1 teaspoon honey; 1/2 teaspoon Dijon mustard; 1/4 teaspoon salt; 1/4 teaspoon black pepper

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Introduction

This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a bright, flavorful dish perfect for a light lunch or a side at your next gathering. The combination of tangy feta, sweet dried cranberries, and zesty lemon dressing makes every bite a delightful experience. It’s easy to prepare and sure to impress.

A black bowl holds a pasta dish with three main layers: the bottom layer is light-colored rigatoni pasta, the middle layer consists of dark red olives scattered around, and the top layer has uneven chunks of white cheese sprinkled with fresh green thyme leaves and herbs. Two lemon halves, bright yellow with visible pulp, sit atop the pasta, one near the top left and one near the bottom right. The background surface is a white marbled texture, with a wooden spoon partly visible on the top right. Small herb sprigs are scattered around the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups rigatoni pasta
1 cup feta cheese, crumbled
1/2 cup dried cranberries
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon honey
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper

Instructions

Step 1: Bring a large pot of salted water to a boil on the stove.
Step 2: Add the rigatoni pasta to the boiling water and cook according to the package instructions until al dente, typically around 10 to 12 minutes.
Step 3: Once the pasta is cooked, drain it in a colander and rinse under cold water to stop the cooking process.
Step 4: Allow the pasta to drain completely and set it aside in a large mixing bowl.
Step 5: Crumble the feta cheese into small pieces using your fingers or a fork and set it aside.
Step 6: Measure out the dried cranberries and add them to the bowl with the pasta.
Step 7: Finely chop the red onion and add it to the bowl with the pasta, cranberries, and feta cheese.
Step 8: Chop the fresh parsley and sprinkle it over the pasta mixture.
Step 9: In a separate small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until the dressing is fully combined.
Step 10: Pour the lemon vinaigrette over the pasta and toss everything together gently until all the ingredients are evenly coated with the dressing.
Step 11: Taste the salad and adjust seasoning if needed, adding more salt or pepper if desired.
Step 12: Serve the salad immediately or refrigerate it for about 30 minutes to allow the flavors to meld.
Step 13: Enjoy your feta and cranberry rigatoni salad with lemon vinaigrette!

Tips & Variations

For extra crunch, toss in some toasted pine nuts or walnuts before serving.
Swap dried cranberries for dried cherries or golden raisins for a unique flavor twist.
If you prefer a creamier dressing, mix in a dollop of Greek yogurt with the vinaigrette ingredients.
Use fresh lemon zest in the dressing to boost the citrus flavor.
Make the salad ahead of time—but add the parsley just before serving to keep it fresh.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The flavors deepen with chilling, making it taste even better the next day. Before serving, let it sit at room temperature for about 10 minutes and toss gently. Avoid freezing, as the texture of the pasta and dressing will change.

How to Serve

The dish shows a black bowl filled with rigatoni pasta that looks pale yellow and smooth. Mixed throughout the pasta are small, white cubes of soft cheese, and green leafy pieces of lettuce adding freshness. There are also dark red dried cranberries scattered on top, adding contrast. The entire dish is sprinkled with coarse black pepper, giving texture and seasoning. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, you can substitute rigatoni with other short pasta shapes like penne, rotini, or fusilli. Just adjust the cooking time as needed for the chosen pasta.

Is this salad suitable for vegans?

This recipe includes feta cheese and honey, which are not vegan. You can make it vegan-friendly by replacing feta with a plant-based cheese alternative and using maple syrup or agave instead of honey.