This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a delightful dish that brings together vibrant flavors and textures. Perfect for picnics, potlucks, or a quick weeknight dinner, this salad showcases creamy feta paired with sweet cranberries and crunchy walnuts. The zesty lemon vinaigrette elevates the entire experience, making it an irresistible choice for any occasion.

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Why You’ll Love This Recipe

Quick and Easy: This recipe comes together in just 20 minutes, making it perfect for busy schedules.
Flavorful Combination: The mix of tangy feta, sweet cranberries, and crunchy walnuts creates a burst of flavor in every bite.
Versatile Dish: Enjoy it as a light meal or serve it as a side dish at gatherings or barbecues.
Healthy Ingredients: Packed with nutritious spinach and healthy fats from walnuts, this salad is both delicious and good for you.
Make-Ahead Friendly: You can prepare this salad ahead of time and let the flavors meld in the fridge.

Tools and Preparation

Before diving into making your Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette, gather these essential tools to streamline your cooking process.

Essential Tools and Equipment

Large pot
Colander
Mixing bowl
Whisk
Measuring spoons

Importance of Each Tool

Large pot: Essential for boiling the rigatoni pasta to the perfect al dente texture.
Colander: Helps drain the pasta efficiently while rinsing off excess starch.
Mixing bowl: Provides ample space to combine all ingredients without making a mess.
Whisk: Ideal for blending the lemon vinaigrette smoothly.

Ingredients

For the Pasta Salad

12 oz rigatoni pasta
1/2 cup crumbled feta cheese
1/3 cup dried cranberries
1/4 cup toasted walnuts, chopped
2 cups baby spinach
1/4 red onion, thinly sliced

For the Lemon Vinaigrette

3 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon honey
1/2 teaspoon Dijon mustard
Salt and black pepper, to taste

How to Make Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

Step 1: Cook the Rigatoni

Boil water in a large pot. Add salt to enhance flavor.
Cook rigatoni according to package instructions until al dente.
Drain the pasta using a colander and rinse under cold water to stop cooking.

Step 2: Prepare the Lemon Vinaigrette

In a small bowl, whisk together:
Extra virgin olive oil
Fresh lemon juice
Honey
Dijon mustard
Salt and pepper

Step 3: Combine Ingredients

In a large mixing bowl, toss together:
Cooked rigatoni
Crumbled feta
Dried cranberries
Chopped walnuts
Baby spinach
Sliced red onion

Step 4: Dress the Salad

Drizzle the prepared lemon vinaigrette over the salad mixture.
Toss gently to ensure all ingredients are evenly coated.

Step 5: Serve or Chill

Serve immediately for best flavor or chill for about 15 minutes before serving to enhance taste.

Enjoy your Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette as a refreshing meal or side dish!

How to Serve Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is versatile and can be enjoyed in various ways. Whether you want it as a light lunch or a festive side dish, here are some serving suggestions that enhance its vibrant flavors.

As a Standalone Lunch

Pair it with crusty bread for a filling meal.
Add sliced avocado on top for extra creaminess.

As a Side Dish for Grilled Meats

Serve alongside grilled chicken or fish to complement the flavors.
The salad’s acidity balances rich meats perfectly.

In a Picnic Basket

Pack it in a lunch container for outdoor gatherings.
A refreshing choice that holds up well at room temperature.

With Extra Greens

Serve over a bed of mixed greens for added nutrients.
A great way to increase your vegetable intake.

Chilled for Hot Days

Prepare it ahead of time and chill for 15 minutes before serving.
This enhances the flavors and makes it refreshing on warm days.

How to Perfect Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

To elevate your Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette, consider these helpful tips. They will ensure that your salad is packed with flavor and texture.

Use fresh ingredients: Fresh spinach and quality feta make a big difference in taste.
Toast walnuts: Toasting enhances their flavor and adds crunch to the salad.
Adjust dressing: Feel free to tweak the lemon vinaigrette by adding more honey or mustard according to your taste.
Add protein: For a heartier meal, consider adding grilled chicken or chickpeas.
Make it ahead: Preparing the salad a few hours in advance allows the flavors to meld beautifully.

Best Side Dishes for Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

When planning your meal, pairing side dishes with your Feta & Cranberry Rigatoni Salad can enhance the dining experience. Here are some delightful options to consider.

Grilled Chicken Skewers: Juicy skewers seasoned with herbs complement the salad’s fresh flavors.
Roasted Vegetables: Seasonal veggies roasted until crispy add color and nutrition to your plate.
Garlic Bread: Crunchy garlic bread is perfect for scooping up leftover vinaigrette from the bowl.
Caprese Salad: Fresh mozzarella, tomatoes, and basil provide a classic Italian touch that pairs beautifully.
Quinoa Pilaf: A light quinoa dish offers additional protein and nutty flavor alongside the pasta salad.
Cucumber Raita: A cooling yogurt dip balances the salad’s acidity, making for an enjoyable combination.

Common Mistakes to Avoid

Avoiding common mistakes can make your Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette even better!

Overcooking the pasta: Make sure to cook the rigatoni until al dente. Overcooked pasta can become mushy and lose its delightful texture.
Not chilling the salad: For the best flavor, consider chilling the salad for at least 15 minutes before serving. This allows the ingredients to meld together beautifully.
Skipping the vinaigrette: The lemon vinaigrette is crucial for flavor. Don’t skip it; whisk it together thoroughly to enhance every bite of the salad.
Ignoring ingredient freshness: Use fresh baby spinach and high-quality feta cheese for a vibrant dish. Stale ingredients can dull the overall taste.
Using too much dressing: While it’s tempting to add more vinaigrette, too much can overpower the other flavors. Start with a little and add more if needed.

Storage & Reheating Instructions

Refrigerator Storage

Store in an airtight container for up to 3 days.
Keep dressing separate if possible, to prevent sogginess.

Freezing Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

This salad is best enjoyed fresh but can be frozen for up to 1 month.
Use a freezer-safe container and label it with the date.

Reheating Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

Oven: Preheat to 350°F (175°C). Cover with foil and heat for about 15-20 minutes.
Microwave: Heat in short intervals, stirring in between until warm.
Stovetop: Gently reheat over low heat, adding a splash of water or olive oil if needed.

Frequently Asked Questions

Here are some common questions about making Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette.

Can I make this salad ahead of time?

You can prepare the salad a few hours in advance. Just keep it refrigerated until you’re ready to serve.

What can I substitute for feta cheese?

If you’re looking for alternatives, goat cheese or ricotta will work well in this Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette.

How do I customize this salad?

Feel free to add grilled chicken, bell peppers, or avocados to enhance your Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette!

Is this salad gluten-free?

To make it gluten-free, use gluten-free pasta instead of standard rigatoni.

Final Thoughts

This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is not only vibrant but also highly versatile. You can easily customize it based on your preferences or seasonal ingredients. Whether it’s a light meal or a side dish at your next gathering, this salad is sure to impress. Give it a try and enjoy every delicious bite!

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Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

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Author: Ana
Total Time: 20 minutes
Yield: Serves approximately 4 people 1x

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Description

Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a vibrant and delicious dish that perfectly balances creamy feta, sweet cranberries, and crunchy walnuts. Tossed in a zesty lemon vinaigrette, this salad is ideal for picnics, potlucks, or as a quick weeknight dinner. With its blend of flavors and textures, it not only satisfies the taste buds but also makes for a nutritious meal packed with fresh spinach and healthy fats. Enjoy it as a standalone dish or as a delightful side at your next gathering.

Ingredients

Scale

12 oz rigatoni pasta
1/2 cup crumbled feta cheese
1/3 cup dried cranberries
1/4 cup toasted walnuts, chopped
2 cups baby spinach
1/4 red onion, thinly sliced
3 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon honey
1/2 teaspoon Dijon mustard
Salt and black pepper, to taste

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Instructions

Cook rigatoni in salted boiling water until al dente. Drain and rinse under cold water.
Whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper to make the vinaigrette.
In a large bowl, combine rigatoni, feta cheese, cranberries, walnuts, spinach, and red onion.
Drizzle the vinaigrette over the salad and toss gently to coat.
Serve immediately or chill for 15 minutes for enhanced flavor.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Salad
Method: Boiling and Mixing
Cuisine: Mediterranean