Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a bright, flavor-balanced pasta dish that combines creamy feta, sweet-tart cranberries, and a zesty citrus dressing. The ridged rigatoni captures the vinaigrette beautifully, ensuring every bite is coated in tangy, herbaceous flavor. It’s refreshing yet satisfying—perfect as a light main or vibrant side.
Why You’ll Love This Recipe
- Perfect Sweet-Savory Balance – Salty feta contrasts beautifully with tart cranberries and bright lemon.
- Texture in Every Bite – Chewy pasta, creamy cheese, crisp onion, and tender herbs create dynamic mouthfeel.
- Make-Ahead Friendly – Flavors deepen and improve after chilling.
- Crowd-Pleasing Side Dish – Ideal for BBQs, potlucks, and gatherings.
- Simple, Fresh Ingredients – Pantry staples elevated with citrus and herbs.
- Versatile Serving Options – Works as a vegetarian main or protein-accompanied side.
Ingredients You’ll Need
For the Pasta Salad
- 1 cup rigatoni pasta (dry) – Ridged shape holds dressing and feta crumbles effectively.
- 1 cup feta cheese, crumbled – Adds creamy, salty richness.
- 1 cup dried cranberries – Provides sweet-tart contrast and chewy texture.
- 1 cup red onion, finely chopped – Adds sharpness and subtle crunch.
- 1 cup fresh parsley, chopped – Brightens the dish with herbal freshness.
For the Lemon Vinaigrette
- 1 cup olive oil – Forms the smooth base of the dressing.
- 1 tablespoon fresh lemon juice – Adds acidity and citrus brightness.
- 1 teaspoon honey – Balances tartness with subtle sweetness.
- 1 teaspoon Dijon mustard – Helps emulsify and adds depth.
- 1 teaspoon salt – Enhances overall flavor.
- 1 teaspoon freshly ground black pepper – Adds mild heat and complexity.
Step-by-Step Instructions
Boil the Pasta
Bring a large pot of salted water to a rolling boil. Add rigatoni and cook 10–12 minutes until al dente, stirring occasionally to prevent sticking.
Drain and Cool
Drain pasta thoroughly and rinse under cold water to stop cooking. Allow it to drain completely to prevent excess moisture.
Prepare the Add-Ins
Crumble feta into small pieces and finely chop red onion and parsley for even distribution.
Combine the Salad Base
In a large mixing bowl, combine cooled pasta, feta, cranberries, red onion, and parsley.
Whisk the Vinaigrette
In a small bowl, whisk olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until emulsified and smooth.
Dress the Salad
Pour vinaigrette over the pasta mixture and toss gently until evenly coated.
Adjust and Chill
Taste and adjust seasoning if needed. Refrigerate for 30 minutes before serving to allow flavors to meld.
Recipe Notes & Tips
- Salt the Pasta Water Well – Properly seasoned pasta enhances overall flavor.
- Drain Pasta Completely – Excess water can dilute the vinaigrette.
- Emulsify the Dressing Thoroughly – Prevents oil separation.
- Let It Rest Before Serving – Chilling enhances cohesion of flavors.
- Adjust Sweetness Carefully – Add honey gradually for balanced acidity.
- Slice Onion Finely – Prevents overpowering sharpness.
Nutritional Information
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4 servings
- Calories: Approximately 450 calories per serving (estimate based on portion size and oil quantity)
Perfect Pairings
- Grilled Chicken or Shrimp – Adds lean protein for a complete meal.
- Crisp White Wine (Sauvignon Blanc) – Complements citrus notes.
- Toasted Almonds or Pine Nuts – Adds crunch and richness.
- Mixed Greens Salad – Balances texture and adds freshness.
Ideal Occasions
- Summer BBQs – Light, refreshing side dish.
- Picnics and Potlucks – Travels well and tastes great chilled.
- Light Lunches – Satisfying yet not heavy.
- Holiday Buffets – Bright colors and flavors stand out.
Storage & Serving Tips
- Store in Airtight Container – Keeps fresh for up to 3 days.
- Toss Before Serving – Redistributes dressing evenly.
- Store Dressing Separately (Optional) – Prevents sogginess if prepping ahead.
- Do Not Freeze – Freezing affects pasta texture and feta consistency.
Creative Variations to Try
- Goat Cheese Swap – Replace feta with goat cheese for creamier texture.
- Add Spinach or Arugula – Incorporate fresh greens for extra nutrition.
- Citrus Boost – Add lemon zest for intensified brightness.
- Nutty Addition – Mix in toasted walnuts or pecans for added texture.
Troubleshooting Common Issues
- Salad Too Dry – Add a splash of olive oil or lemon juice.
- Too Tart – Add a small drizzle of honey to balance acidity.
- Overpowering Onion Flavor – Soak chopped onion briefly in cold water before adding.
- Oily Separation – Re-whisk dressing thoroughly before tossing.
Why This Recipe Works
This recipe works because it balances fat, acid, sweetness, and salt. The olive oil provides richness, while lemon juice cuts through it with acidity. Dijon mustard emulsifies the dressing, preventing separation and creating a cohesive coating. Rigatoni’s ridges trap vinaigrette and feta crumbles, maximizing flavor in every bite. The sweet-tart cranberries contrast the salty feta, creating dynamic balance. At approximately 450 calories per serving, this dish offers satisfying texture and flavor while remaining fresh and vibrant.
Final Thoughts
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a refreshing, versatile dish that delivers bold contrast and balanced flavor. Whether served as a light main or colorful side, it brings brightness and texture to the table. For a lighter version, reduce the olive oil slightly or increase fresh herbs and greens. However you prepare it, this salad is sure to become a reliable favorite for warm-weather meals and gatherings.
