There’s something truly magical about pasta salads. They’re versatile, vibrant, and can be a delightful addition to any meal, special occasion, or even just a cozy weeknight dinner. One of my all-time favorites, which has become a staple for summer barbecues and picnic outings, is my Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette. I call it my “happy salad” because it brings all those cheerful colors and flavors together in one bowl, brightening even the gloomiest days!
What makes this salad uniquely special for me is the blend of salty, creamy feta with the sweet and tart cranberries, tossed together with the zesty lemon vinaigrette. I first discovered this combination on a sunny afternoon while rummaging through my refrigerator, trying to impress some friends. Little did I know it would seize the spotlight as the favorite dish of the day and earn me tons of compliments—along with requests for the recipe!
What’s in Feta & Cranberry Rigatoni Salad?
Rigatoni: These tube-shaped pasta pieces are perfect for holding on to all the yummy dressing and little bits. Plus, they have a satisfying bite when cooked al dente. I usually go for a whole wheat or gluten-free version, depending on the crowd.
Feta Cheese: This crumbly, briny cheese adds heartiness and a delightful creaminess to the salad. I absolutely love using high-quality feta—look for Greek or Israeli brands for the best flavor.
Dried Cranberries: They bring a sweet and tangy flavor that complements the feta beautifully. If you’re feeling adventurous, you could even try adding dried cherries for a different twist!
Red Bell Pepper: Sweet and crunchy, this pepper adds a pop of color and freshness. I always opt for organic when I can—it’s so worth it!
Red Onion: Just a bit of thinly sliced red onion adds a subtle bite and depth. I recommend rinsing them in cold water to tone down the sharpness a bit.
Fresh Spinach: This leafy green not only brings color but also offers a nutrient boost. It wilts beautifully, adding to the salad’s freshness.
Lemon Vinaigrette: A zesty vinaigrette made with fresh lemon juice, olive oil, honey, and Dijon mustard is the perfect dressing to tie everything together. The brightness of the lemon really elevates the dish!
Is Feta & Cranberry Rigatoni Salad Good for You?
Oh, absolutely! This salad is a fantastic balance of wholesome ingredients.
Whole Wheat Rigatoni: Provides fiber, helping you feel full and satisfied longer. By opting for whole wheat, you’ll also get more nutrients compared to regular pasta.
Feta Cheese: While it does contain fat, it’s mostly the good kind and is also a nice source of protein. Plus, it adds flavor, which means you can enjoy it while using less cheese overall.
Dried Cranberries: Not only do they add sweetness, but they also provide antioxidants, supporting overall health. Just watch the portion sizes since they can be sugary!
Spinach: Packed with vitamins A and C, as well as iron and calcium, it’s leafy green goodness in every single bite.
Ingredients
– 12 oz Rigatoni (whole wheat or gluten-free)
– 1 cup Feta Cheese, crumbled
– 1 cup Dried Cranberries
– 1 Red Bell Pepper, diced
– 1/2 Red Onion, thinly sliced
– 2 cups Fresh Spinach, chopped
– For the Lemon Vinaigrette:
– 1/4 cup Fresh Lemon Juice
– 1/2 cup Olive Oil
– 1 tbsp Honey
– 1 tsp Dijon Mustard
– Salt & Pepper to taste
Serves about 6 people—perfect for sharing!
How to Make Feta & Cranberry Rigatoni Salad?
1. Start by cooking the rigatoni according to the package instructions. Be sure to add a pinch of salt to the boiling water! Once they’re al dente, drain, rinse under cold water, and set aside to cool.
2. In a large mixing bowl, combine the cooked rigatoni, diced red bell pepper, dried cranberries, sliced red onion, and chopped spinach.
3. For the lemon vinaigrette, whisk together the fresh lemon juice, olive oil, honey, and Dijon mustard in a separate bowl until it’s well combined. Add salt and pepper to taste.
4. Drizzle the vinaigrette over the pasta salad and toss well to ensure everything is coated evenly. Gently fold in the crumbled feta cheese.
5. Taste and adjust the seasoning if needed. Cover and chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Serving Suggestions and Tips for Success
Let’s get creative! Feel free to customize this salad according to your taste. Want to add a protein? Grilled chicken or chickpeas would be fantastic additions. You can also swap out vegetables—zucchini or cucumbers would add a nice crunch.
When serving, this salad is best enjoyed chilled but can also be served at room temperature. I often find it makes a delightful leftover lunch, too, so don’t be afraid to make a big batch!
I really encourage you to give this Feta & Cranberry Rigatoni Salad a try. It’s not just a salad; it’s a bowl full of joy, flavors, and textures that are bound to impress anyone you share it with. I’d love to hear your experiences, so don’t hesitate to drop me a note or snap a picture of your creation. Happy cooking!
