Make feta & cranberry rigatoni salad with lemon vinaigrette for a tangy, festive pasta dish.
This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a festive twist on pasta salad—perfect for holiday gatherings, potlucks, or light lunches. Al dente rigatoni is tossed with creamy feta, sweet dried cranberries, fresh parsley, and a zesty lemon vinaigrette that brightens every bite. It’s a beautiful balance of savory, sweet, and tangy flavors, with a texture that’s both hearty and refreshing. Serve chilled or at room temperature for a versatile dish that’s easy to prep ahead and guaranteed to impress.
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.