Name: Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 52 min
Cuisine: Mediterranean
Ingredients: 12 oz rigatoni pasta; 1 cup crumbled feta cheese; 1 cup dried cranberries; 1/2 cup toasted pine nuts; 1/4 cup finely chopped red onion; 1 cup baby spinach leaves; Zest of 1 lemon; 1/3 cup fresh lemon juice; 1/3 cup olive oil; 2 tablespoons honey; Salt and freshly ground black pepper, to taste

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Introduction

This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a bright and flavorful dish perfect for a light lunch or a side at your next gathering. Combining tangy feta, sweet cranberries, and a zesty lemon dressing creates a refreshing and satisfying salad.

The dish is a close-up view of a bowl filled with several layers. At the bottom, there is a layer of fresh green spinach leaves with a smooth texture. On top of the spinach, large pale yellow rigatoni pasta pieces are scattered, their ridged surface visible. Mixed among the pasta are bright red dried cranberries, adding a pop of color. Small white dollops of creamy cheese are sprinkled evenly across the dish. Thin yellow lemon zest strips lie across the pasta and spinach. Tiny chopped nuts and coarse black pepper flakes are spread over the top, adding texture. The bowl is white, and the background shows a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz rigatoni pasta
1 cup crumbled feta cheese
1 cup dried cranberries
1/2 cup toasted pine nuts
1/4 cup finely chopped red onion
1 cup baby spinach leaves
Zest of 1 lemon
1/3 cup fresh lemon juice
1/3 cup olive oil
2 tablespoons honey
Salt and freshly ground black pepper, to taste

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to the package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process. Set aside.
Step 2: In a small bowl, whisk together the lemon juice, olive oil, honey, salt, and pepper to make the lemon vinaigrette. Adjust seasoning as needed.
Step 3: In a large mixing bowl, combine the cooked rigatoni, crumbled feta cheese, dried cranberries, toasted pine nuts, and finely chopped red onion.
Step 4: Add the lemon zest and baby spinach leaves to the pasta mixture. Toss gently to combine.
Step 5: Pour the lemon vinaigrette over the salad, tossing everything together until evenly coated.
Step 6: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and develop.
Step 7: Serve the salad chilled or at room temperature. Adjust salt and pepper before serving if needed.

Tips & Variations

Toast the pine nuts gently in a dry skillet to enhance their nutty flavor before adding to the salad.
For extra protein, add grilled chicken or chickpeas.
Substitute dried cranberries with dried cherries or golden raisins for a different sweetness.
If you prefer a creamier dressing, mix in a spoonful of Greek yogurt with the vinaigrette.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Toss gently before serving as the dressing may settle. It’s best enjoyed chilled or at room temperature. Avoid freezing as the texture of the feta and spinach may change.

How to Serve

A white bowl filled with a fresh pasta salad showing three main layers: a base of light yellow rigatoni pasta with a slightly glossy texture, mixed with bright green arugula leaves scattered throughout. On top, there are uneven chunks of soft white feta cheese, and bright red dried cranberries adding pops of color. A wooden spoon rests on the right side of the bowl, partially buried in the salad, all set against 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, any short pasta like penne, farfalle, or rotini works well in this salad because they hold the dressing nicely.

How far in advance can I prepare this salad?

This salad can be made up to a day ahead of time. Refrigerate it after tossing with the dressing. Just give it a gentle stir before serving to redistribute the flavors.