This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a refreshing twist on pasta salad, combining the tangy creaminess of feta cheese with the sweet burst of dried cranberries. The rigatoni noodles hold up perfectly, making every bite tasty and satisfying, while the bright lemon vinaigrette adds a lively zing that ties all the flavors together.
I love making this salad for gatherings or as a quick lunch because it’s so simple yet feels special. The mix of chewy pasta, crumbly feta, and chewy cranberries keeps things interesting, and the lemon dressing is easy to toss up with just a few pantry staples. It’s one of those dishes I find myself coming back to again and again.
My favorite way to serve it is chilled, straight from the fridge after it’s had some time to soak up the dressing. It’s perfect for warmer days or as a side dish at barbecues and picnics. Plus, it stores well, so it’s great for meal prep or bringing along to share with friends.
Key Ingredients & Substitutions
Rigatoni: This pasta’s ridges and tubes hold the lemon vinaigrette and toppings well. If you don’t have rigatoni, penne or ziti work great as alternatives.
Dried Cranberries: They bring a sweet-tart pop. If cranberries aren’t handy, raisins or chopped dried cherries make a nice swap.
Feta Cheese: The salty, creamy cheese balances the sweetness of the cranberries and acidity of the lemon. For a milder flavor, try goat cheese or ricotta salata.
Lemon Vinaigrette: Fresh lemon juice and zest brighten the salad. If lemons aren’t available, white wine vinegar or apple cider vinegar add a good tang.
How Can You Get the Best Texture & Flavor in This Salad?
The key is cooking pasta al dente—firm but tender—and cooling it quickly with cold water to stop overcooking and remove excess starch.
- Boil salted water and cook rigatoni 1-2 minutes less than package suggests.
- Drain pasta and rinse with cold water while stirring gently to cool evenly.
- This keeps the pasta firm and ready to soak up dressing without becoming mushy.
- Mix the vinaigrette ingredients well to balance tang, sweetness, and savory notes.
- Toss pasta with dressing while still slightly damp for better flavor absorption.
Chilling the salad for at least 30 minutes gives the flavors time to blend, making it tastier. Add fresh herbs and citrus zest just before serving for extra brightness.
Equipment You’ll Need
- Large pot – I use this to cook the pasta until al dente; it’s simple and holds plenty of water.
- Colander or strainer – makes draining the pasta quick and easy without losing any noodles.
- Mixing bowl – a large bowl for tossing the cooled pasta with the vinaigrette and toppings.
- Whisk or fork – helps to blend the lemon juice, olive oil, honey, and seasonings smoothly.
- Measuring spoons and cups – keep the ingredients precise for the best flavor balance.
Flavor Variations & Add-Ins
- Swap dried cranberries for raisins or chopped dried cherries for different sweet-tart flavors.
- Replace feta with crumbled goat cheese or ricotta salata for a milder or creamier profile.
- Add chopped nuts like walnuts or almonds for extra crunch.
- Mix in some grilled chicken or cooked shrimp for a protein boost.
How to Make Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Ingredients You’ll Need:
For the Salad:
- 12 oz rigatoni pasta
- 1 cup dried cranberries
- 4 oz feta cheese, crumbled
- 2 cups fresh baby spinach or arugula (optional)
- ¼ cup fresh parsley, chopped
For the Lemon Vinaigrette:
- 1 lemon, zested and juiced
- ¼ cup extra virgin olive oil
- 1 tsp honey or maple syrup
- 1 small garlic clove, minced
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This salad takes around 15 minutes to prepare, including cooking and cooling the pasta. Then plan to chill it for at least 30 minutes to let all the flavors come together. It’s a quick and easy dish that’s great for any day!
Step-by-Step Instructions:
1. Cook the Rigatoni:
Fill a large pot with salted water and bring it to a boil. Add the rigatoni and cook according to the package directions until it’s al dente – tender but still firm to the bite. Drain the pasta and rinse it briefly under cold water to cool it down and stop cooking. Set aside.
2. Make the Lemon Vinaigrette:
In a large mixing bowl, whisk together the lemon juice, lemon zest, olive oil, honey (or maple syrup), minced garlic, salt, and pepper. Keep whisking until the dressing is smooth and well combined.
3. Toss the Salad:
Add the cooled rigatoni to the bowl with the vinaigrette. Toss gently to coat all the pasta evenly with the dressing.
4. Add the Toppings:
Fold in the dried cranberries, crumbled feta cheese, chopped parsley, and fresh greens if you’re using them. Toss lightly so everything blends together nicely.
5. Chill and Serve:
Cover the salad and place it in the fridge for at least 30 minutes. This rest time lets the flavors mix and the salad gets nice and refreshing. Before serving, give it one last gentle toss and add extra parsley or lemon zest on top if you like.
Can I Use Frozen Rigatoni Pasta for This Salad?
Yes, you can use frozen rigatoni, but be sure to cook it according to package instructions and thaw it completely before making the salad. Rinse with cold water after cooking to cool it quickly and keep the texture firm.
How Long Can I Store Feta & Cranberry Rigatoni Salad?
Store the salad in an airtight container in the refrigerator for up to 3 days. Give it a gentle stir before serving to redistribute the dressing and freshen up the flavors.
What Can I Substitute for Feta Cheese?
If you don’t have feta or want a milder flavor, goat cheese or ricotta salata are great alternatives that still add creaminess and tang to the salad.
Can I Add Protein to This Salad?
Absolutely! Grilled chicken, cooked shrimp, or even chickpeas can be added to make the salad more filling and protein-packed while keeping the fresh flavors intact.