The Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a bright and colorful dish that brings together creamy feta cheese, sweet-tart dried cranberries, and al dente rigatoni pasta. Tossed in a zesty lemon vinaigrette, every bite feels fresh and lively with a nice balance of flavors and textures.
I love making this salad because it’s so quick to throw together but still feels special. The cranberries add a little surprise sweetness that pairs perfectly with the salty feta, and the lemon dressing keeps the whole thing light and refreshing. It’s one of those dishes I make when I want something easy but a bit different from the usual pasta salad.
This salad is great as a side for a barbecue or on its own for a light lunch. I often add some toasted nuts for a crunchy touch or fresh herbs like parsley when I have them on hand. It travels well too, so it’s my go-to for picnics or potlucks where I want to bring something everyone will enjoy.
Key Ingredients & Substitutions
Rigatoni: This tube-shaped pasta holds the dressing and toppings well. If you don’t have rigatoni, penne or ziti will work just fine because their shape is similar.
Dried Cranberries: They add a sweet-tart pop. If you prefer less sweetness, try dried cherries or raisins as a substitute. Fresh pomegranate seeds also give a nice touch and crunch.
Feta Cheese: Crumbled feta provides a creamy, salty contrast. You can swap it for goat cheese or ricotta salata if you want a different tang or texture.
Lemon Vinaigrette: The lemon juice and olive oil create a fresh, zesty dressing. If you want a milder taste, you can use lime juice or a mix of lemon and orange juice. Honey balances the acidity but maple syrup is a great vegan alternative.
Herbs: Parsley or arugula add freshness and color. You can also use basil or cilantro for a different herb flavor.
How Do You Make a Bright and Balanced Lemon Vinaigrette?
A good lemon vinaigrette needs to be sharp but smooth, balancing acidity with a little sweetness and richness:
- Start by whisking lemon juice with Dijon mustard. Mustard helps emulsify the dressing so oil and lemon juice mix well.
- Add minced garlic for a gentle kick, then slowly mix in olive oil while whisking so the dressing becomes creamy and light.
- Sweeten slightly with honey or maple syrup to smooth out the tartness without making it sugary.
- Season with salt and black pepper to bring out the flavors.
- Taste and adjust—if it’s too sharp, add a little more oil or sweetener; if too mild, add more lemon juice.
Make this dressing just before tossing your salad to keep flavors crisp and fresh!
Equipment You’ll Need
- Large pot – I use this to cook the pasta until it’s tender and easy to drain.
- Whisk – helps you mix the lemon vinaigrette thoroughly so it’s smooth and flavorful.
- Measuring cups and spoons – keep things accurate for the dressing and ingredients.
- Mixing bowl – perfect for tossing the pasta, cranberries, feta, and herbs together.
- Serving dish – to display the salad beautifully once it’s ready.
Flavor Variations & Add-Ins
- Swap cranberries for dried cherries or raisins for a different sweetness profile.
- Use goat cheese or ricotta salata instead of feta for a softer, milder flavor.
- Add toasted nuts like pecans or walnuts for extra crunch and richness.
- Mix in roasted vegetables like bell peppers or zucchini for more color and flavor.
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Ingredients You’ll Need:
For the Salad:
- 12 oz (340 g) rigatoni pasta
- 1/2 cup dried cranberries
- 4 oz (115 g) feta cheese, crumbled
- 1/4 cup fresh parsley or arugula, chopped (optional)
- Zest of 1 lemon
For the Lemon Vinaigrette:
- 1/4 cup fresh lemon juice (about 1 lemon)
- 1/3 cup olive oil
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 1 garlic clove, minced
- Salt and freshly ground black pepper to taste
How Much Time Will You Need?
This recipe takes about 20 minutes total: 10-12 minutes to cook the pasta and make the dressing, plus a few minutes to toss everything together. You can serve it right away or chill it for 30 minutes if you prefer it cold and want the flavors to blend.
Step-by-Step Instructions:
1. Cook the Rigatoni:
Bring a large pot of salted water to a boil. Add the rigatoni and cook following the package directions until it’s al dente (firm to the bite). Drain the pasta and rinse it under cold water to cool it down and stop it from cooking further. Set the pasta aside.
2. Make the Lemon Vinaigrette:
In a small bowl, whisk together fresh lemon juice, olive oil, Dijon mustard, honey or maple syrup, and minced garlic. Add salt and pepper to taste. Whisk until the dressing is smooth and well combined.
3. Combine Salad Ingredients:
In a large bowl, mix the cooled rigatoni, dried cranberries, and half of the crumbled feta cheese.
4. Toss with Dressing:
Pour the lemon vinaigrette over the pasta mixture. Toss gently but thoroughly so that everything is evenly coated in the bright, tangy dressing.
5. Add Herbs and Finish:
If you like, add the chopped parsley or arugula and toss once more to add freshness and color. Transfer the salad to a serving dish.
6. Garnish and Serve:
Scatter the remaining feta cheese on top, sprinkle with lemon zest, and add an extra grind of black pepper. Serve right away or cover and chill for about 30 minutes to let the flavors meld. Enjoy!
Can I Use Different Pasta Shapes for This Salad?
Absolutely! While rigatoni works great because its tubes hold the dressing well, you can use penne, ziti, or even fusilli. Just cook them until al dente and follow the recipe as usual.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Give it a gentle stir before serving, and feel free to add a splash of olive oil or lemon juice if it seems a bit dry.
Can I Make This Salad Ahead of Time?
Yes! You can prepare the salad a few hours ahead or the night before. For best texture, toss the pasta with the dressing just before serving and add the feta and herbs on top fresh.
What Can I Use Instead of Feta?
If you don’t have feta or prefer a substitute, goat cheese or ricotta salata make excellent alternatives that offer a similar tangy and creamy flavor.
