This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a bright and cheerful dish that combines tender rigatoni pasta, tangy feta cheese, and sweet dried cranberries. The lemon vinaigrette adds a fresh, zesty touch that ties everything together in a way that’s both refreshing and satisfying. It’s the perfect mix of creamy, tangy, and a little bit sweet, making it a great side or even a light main dish.
I love making this salad when I need something quick but a little special. The cranberries add a fun burst of sweetness that surprises everyone, and the feta brings that salty creaminess I can’t get enough of. Plus, the lemon vinaigrette is super simple to whip up, and it really wakes up the whole dish. I usually make extra dressing because I like my salads a bit more saucy!
Whenever I bring this salad to a picnic or potluck, it’s always a hit. I find it pairs beautifully with grilled chicken or just some crusty bread on the side. It’s also great chilled, which makes it an easy make-ahead option. If you’re looking for a colorful and tasty salad that’s a little different, this one won’t disappoint.
Key Ingredients & Substitutions
Rigatoni: This pasta holds dressing well thanks to its ridges and hollow shape. If you don’t have rigatoni, penne or ziti are great swaps.
Dried Cranberries: They add sweetness and chewiness. You can substitute dried cherries or raisins if cranberries aren’t available.
Feta Cheese: Its salty creaminess balances the sweet cranberries perfectly. For a milder taste, try goat cheese or cotija.
Celery: Adds a fresh crunch. If you want a more subtle texture, cucumber or bell pepper can work well.
Fresh Herbs: Parsley and dill add brightness. If you don’t have dill, just use parsley or add some basil for a different twist.
Lemon Vinaigrette: Fresh lemon juice combined with olive oil makes a zesty dressing. If fresh lemon isn’t handy, use bottled lemon juice or a splash of white wine vinegar.
How Can You Make the Lemon Vinaigrette Taste Just Right?
Balancing lemon juice, oil, and seasonings is the key to a great vinaigrette. Here’s how to get it right:
- Start with fresh lemon juice for the best brightness.
- Whisk in olive oil slowly to help the dressing emulsify and thicken slightly.
- Add a little Dijon mustard – it helps the oil and lemon juice mix and gives a mild tangy depth.
- Sweeten slightly with honey or maple syrup to balance the tartness.
- Season with salt and black pepper to enhance all the flavors.
- Taste as you go and adjust lemon or sweetness to your preference. It should be bright but not overpowering.
Equipment You’ll Need
- Large pot – I use this to cook the pasta until it’s perfectly tender and easy to strain.
- Colander – helps drain the hot pasta quickly while keeping it from splashing outside.
- Small bowl – perfect for whisking together the lemon vinaigrette easily.
- Mixing bowl – I toss everything here, so I only need one dish to serve from.
- Measuring cups and spoons – keep the ingredients measured just right, especially the lemon juice and oil.
Flavor Variations & Add-Ins
- Try adding sliced almonds or chopped walnuts for extra crunch.
- Stir in grilled chicken or shrimp to turn it into a full meal.
- Swap the feta for goat cheese or ricotta for different creamy flavors.
- Mix in roasted veggies like bell peppers or cherry tomatoes for more color and flavor.
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Ingredients You’ll Need:
- 12 oz rigatoni pasta
- 1/2 cup dried cranberries
- 1 cup crumbled feta cheese
- 2 celery stalks, finely diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped (optional)
- 1 lemon, juiced
- 1/4 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and black pepper to taste
How Much Time Will You Need?
This salad takes about 20 minutes to prepare, including cooking and cooling the pasta, plus 30 minutes chilling time to let the flavors come together nicely. It’s quick, easy, and perfect for making ahead.
Step-by-Step Instructions:
1. Cook and Cool the Pasta:
Fill a large pot with water, add a pinch of salt, and bring it to a boil. Add the rigatoni and cook according to package instructions until just tender (al dente). Drain the pasta and rinse it under cold water to stop cooking and cool it down. Set aside.
2. Make the Lemon Vinaigrette:
In a small bowl, whisk together the freshly squeezed lemon juice, olive oil, Dijon mustard, honey (or maple syrup), salt, and black pepper until well combined and smooth. This bright, tangy dressing will bring the whole salad to life!
3. Combine the Salad Ingredients:
In a large mixing bowl, add the cooled rigatoni, dried cranberries, diced celery, and chopped parsley (and dill if using). Pour the lemon vinaigrette over the mixture and gently toss everything until evenly coated.
4. Add the Feta Cheese and Final Touches:
Sprinkle the crumbled feta cheese over the salad and give it a light toss just to mix everything together. Taste your salad and add more salt, pepper, or lemon juice if you want a bit more zing.
5. Chill and Serve:
Cover the salad and place it in the fridge for at least 30 minutes. This gives the flavors time to blend beautifully. Serve the salad chilled or at room temperature as a light and refreshing side or main dish!
Can I Use Frozen Rigatoni for This Salad?
Yes! Just make sure to fully thaw the rigatoni before cooking. You can thaw it overnight in the fridge or place the sealed package in cold water for faster thawing. Cook it as usual until al dente.
Can I Make This Salad Ahead of Time?
Absolutely! Prepare the salad up to 24 hours in advance and keep it covered in the refrigerator. Give it a gentle toss before serving and add a splash of lemon juice or olive oil if it seems a bit dry.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually improve after sitting for a while, but be sure to consume within that time for the best taste and freshness.
What Can I Substitute If I Don’t Have Feta Cheese?
Goat cheese or ricotta salata are great alternatives if you want a similar creamy and tangy flavor. For a milder option, try crumbly queso fresco or even shredded mozzarella.