Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe
A vibrant and refreshing pasta salad featuring hearty rigatoni combined with tangy crumbled feta, sweet dried cranberries, crunchy toasted pine nuts, and fresh baby spinach, all tossed in a zesty homemade lemon vinaigrette. Perfect as a light lunch or a flavorful side dish.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 52 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Pasta
- 12 oz rigatoni pasta
Cheese and Fruits
- 1 cup crumbled feta cheese
- 1 cup dried cranberries
Nuts and Vegetables
- 1/2 cup toasted pine nuts
- 1/4 cup finely chopped red onion
- 1 cup baby spinach leaves
Lemon Vinaigrette
- 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
- Cook the rigatoni: 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.
- Prepare the lemon vinaigrette: In a small bowl, whisk together the fresh lemon juice, olive oil, honey, salt, and freshly ground black pepper. Adjust seasoning as needed to balance the tart and sweet flavors.
- Combine main ingredients: In a large mixing bowl, add the cooked rigatoni, crumbled feta cheese, dried cranberries, toasted pine nuts, and finely chopped red onion. Mix gently to start integrating the flavors.
- Add fresh elements: Incorporate the lemon zest and baby spinach leaves into the mixture. Toss gently to combine all ingredients evenly without bruising the spinach.
- Toss with vinaigrette: Pour the prepared lemon vinaigrette over the pasta salad. Toss everything together thoroughly until the pasta and all ingredients are well coated with the dressing.
- Chill to meld flavors: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and develop fully.
- Serve: Serve the salad chilled or at room temperature. Adjust salt and pepper if necessary just before serving to enhance the taste.
Notes
- To toast pine nuts, place them in a dry skillet over medium heat and stir frequently until golden and fragrant, about 3-5 minutes.
- Rinsing pasta under cold water after cooking stops the cooking process and prevents sticking, ideal for cold pasta salads.
- This salad can be prepared a day ahead to deepen the flavor, but add spinach just before serving if you prefer it fresher and crisper.
- For a vegan version, substitute feta cheese with a plant-based cheese alternative and use maple syrup instead of honey in the vinaigrette.
- Adjust honey quantity based on desired sweetness and tartness of lemons.
Keywords: rigatoni salad, feta cheese salad, cranberry pasta salad, lemon vinaigrette, Mediterranean pasta salad, vegetarian pasta salad
