Laura Mariano
Introduction to Feta & Cranberry Rigatoni Salad
Looking for a pasta salad that’s fresh, tangy, and just a little unexpected? This Feta & Cranberry Rigatoni Salad is a delightful twist on traditional pasta dishes. Creamy feta brings a salty richness, dried cranberries add a chewy sweetness, and a zesty lemon vinaigrette ties it all together with bright citrus notes. Rigatoni’s sturdy shape holds the dressing beautifully and gives the salad a satisfying bite. Whether you’re prepping lunch for the week, hosting a potluck, or craving a light dinner, this salad fits the bill. It’s colorful, flavorful, and easy to make ahead—plus, it’s just as tasty chilled as it is at room temperature. With a balance of textures and flavors, this dish is sure to become a staple in your seasonal rotation.
What Is Feta & Cranberry Rigatoni Salad?
Feta & Cranberry Rigatoni Salad is a chilled pasta dish that combines hearty rigatoni with crumbled feta cheese, dried cranberries, fresh vegetables, and a tangy lemon vinaigrette. It’s a vibrant mix of sweet, salty, and citrusy flavors that come together in a refreshing and satisfying way. The chewy cranberries contrast beautifully with the creamy feta, while crisp cucumbers and juicy cherry tomatoes add freshness and crunch. Tossed in a homemade vinaigrette made with lemon juice, olive oil, Dijon mustard, and garlic, this salad is light yet flavorful. Served cold or at room temperature, it’s perfect for warm-weather gatherings, lunchboxes, or festive holiday spreads. Its versatility and bold flavor profile make it a crowd-pleaser no matter the occasion.
Flavor Inspiration & Seasonal Appeal
This salad draws inspiration from Mediterranean cuisine, where feta and lemon are staples in many dishes. The salty tang of feta pairs perfectly with the bright acidity of lemon, creating a refreshing base. Dried cranberries introduce an autumnal twist, evoking the flavors of fall and holiday tables. Optional add-ins like toasted walnuts bring a nutty depth and seasonal warmth, while fresh parsley and cucumber keep things crisp and summery. The result is a dish that feels right at home in any season—light enough for summer picnics, yet festive enough for Thanksgiving buffets. Its colorful presentation and balanced flavors make it a versatile option for year-round enjoyment. Whether you’re craving something fresh in July or need a vibrant side in November, this salad delivers.
Choosing the Right Ingredients
To make this salad shine, start with rigatoni—its ridged surface and tubular shape are ideal for holding onto the lemon vinaigrette. Cook it al dente for the best texture, and rinse briefly to cool and prevent sticking. For cheese, opt for block-style feta and crumble it yourself; it’s creamier and more flavorful than pre-crumbled varieties. Dried cranberries add a sweet, chewy contrast that balances the saltiness of the feta. Fresh cucumber, red onion, and cherry tomatoes bring crunch and juiciness, while parsley adds a burst of herbal brightness.
The dressing is simple but impactful: whisk together lemon juice, olive oil, Dijon mustard, minced garlic, and a pinch of salt until emulsified. This zesty blend ties all the ingredients together with a citrusy kick.
Optional add-ins include toasted walnuts for crunch, arugula for peppery bite, and avocado for creamy richness. These extras can elevate the salad depending on your mood or the season.
Bold tip: Cook pasta al dente and rinse briefly to cool and prevent sticking—this keeps the texture perfect and the salad fresh.
Step-by-Step Assembly Instructions
- Cook the rigatoni in salted boiling water until al dente. Drain and rinse briefly under cold water to stop the cooking and cool the pasta. Set aside.
- Chop the vegetables and herbs: halve cherry tomatoes, dice cucumber, thinly slice red onion, and finely chop parsley.
- Prepare the vinaigrette: In a small bowl, whisk together ¼ cup lemon juice, ⅓ cup olive oil, 1 teaspoon Dijon mustard, 1 minced garlic clove, and a pinch of salt. Whisk until fully emulsified.
- Combine the ingredients: In a large mixing bowl, toss the cooled rigatoni with the chopped vegetables, dried cranberries, and vinaigrette. Mix gently to coat everything evenly.
- Add the feta: Crumble the feta over the salad and toss gently to incorporate, being careful not to break the crumbles too much.
- Optional add-ins: Fold in toasted walnuts, arugula, or diced avocado if desired.
- Chill the salad for at least 30 minutes before serving. This allows the flavors to meld and enhances the overall taste.
Bold tip: Add feta last and toss gently to keep crumbles intact—this preserves texture and presentation.
Serve cold or at room temperature. Garnish with extra parsley or a lemon wedge for a fresh finish.
Common Mistakes to Avoid
- Overcooking the pasta: Mushy rigatoni ruins the texture—stick to al dente.
- Using bottled dressing: Homemade vinaigrette offers brighter, fresher flavor.
- Skipping salt in the vinaigrette: Without it, the dressing can taste flat and dull.
- Not chilling the salad: The flavors need time to meld—30 minutes minimum in the fridge makes a big difference.
Avoid these pitfalls and your Feta & Cranberry Rigatoni Salad will be a hit every time.
Make feta & cranberry rigatoni salad with lemon vinaigrette for a tangy, festive pasta dish.
Equipment
- Large pot for boiling pasta
- Colander
- Mixing bowls
- Whisk
- Knife and cutting board
- Measuring Cups and Spoons
Ingredients
For the Salad
- 12 oz (340 g) rigatoni pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ¼ cup red onion, thinly sliced
- ½ cup dried cranberries
- ½ cup crumbled feta cheese (preferably block-style)
- ¼ cup chopped fresh parsley
For the Lemon Vinaigrette
- ¼ cup fresh lemon juice
- ⅓ cup extra virgin olive oil
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- ½ tsp salt (or to taste)
Instructions
- Cook the Pasta Bring a large pot of salted water to a boil. Cook rigatoni until al dente according to package instructions. Drain and rinse briefly under cold water to cool and prevent sticking.
- Prep the Veggies While the pasta cools, chop the cherry tomatoes, cucumber, red onion, and parsley.
- Make the Vinaigrette In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, garlic, and salt until emulsified.
- Assemble the Salad In a large bowl, combine the cooled pasta, vegetables, cranberries, and vinaigrette. Toss gently to coat.
- Add the Feta Crumble the feta over the salad and toss gently again to keep the crumbles intact.
- Chill and Serve Cover and refrigerate for at least 30 minutes before serving. Garnish with extra parsley, lemon zest, or cracked pepper if desired.
Notes
- For best results, use block feta and crumble it yourself—it’s creamier and more flavorful.
- Keep the dressing separate if prepping ahead to maintain freshness.
- Refresh leftovers with a splash of lemon juice or olive oil before serving.
- Gluten-free pasta and vegan feta make this dish suitable for various dietary needs.
- This salad travels well and is perfect for picnics, potlucks, or weekday lunches.
