Feta Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe
Introduction
This Feta Cranberry Rigatoni Salad is a bright and flavorful dish perfect for a light lunch or a side at your next gathering. The tangy feta and sweet cranberries pair beautifully with a zesty lemon vinaigrette, making every bite refreshing and satisfying.
Ingredients
- 2 cups rigatoni pasta, cooked and cooled
- 1 cup feta cheese, crumbled
- 1/2 cup dried cranberries
- 3 tablespoons lemon juice
- 1/4 cup olive oil
- Salt and pepper, to taste
- Optional: fresh basil or parsley, chopped
Instructions
- Step 1: Cook the rigatoni pasta according to the package directions. Drain and rinse with cold water to cool it down completely.
- Step 2: In a large bowl, combine the cooled pasta, crumbled feta cheese, and dried cranberries.
- Step 3: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until well blended to create the vinaigrette.
- Step 4: Pour the lemon vinaigrette over the pasta mixture and toss gently to coat everything evenly.
- Step 5: Add chopped fresh herbs if using, and give it one last toss. Serve the salad chilled or at room temperature.
Tips & Variations
- For added crunch, sprinkle in some toasted pine nuts or walnuts before serving.
- Swap dried cranberries for dried cherries or raisins for a different fruity note.
- Use fresh lemon zest in the dressing for an extra burst of citrus flavor.
- Make it a full meal by adding grilled chicken or chickpeas for protein.
Storage
Store the salad in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some dressing over time, so toss gently before serving. It’s best enjoyed chilled or at room temperature. Avoid freezing as the texture of the pasta and dressing can change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Yes, any short pasta like penne, fusilli, or rotini works well with this salad. Choose your favorite shape or what you have on hand.
How do I keep the salad from becoming soggy?
Make sure to rinse and fully cool the pasta before mixing. Also, add the dressing just before serving or toss lightly to prevent the salad from getting soggy over time.
PrintFeta Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe
A refreshing and tangy feta cranberry rigatoni salad tossed in a zesty lemon vinaigrette. This easy-to-make pasta salad combines creamy feta, sweet dried cranberries, and a bright lemon dressing, perfect for picnics, potlucks, or a light lunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Pasta Salad
- 12 oz rigatoni pasta, cooked and cooled
- 1 cup crumbled feta cheese
- 1/2 cup dried cranberries
Lemon Vinaigrette Dressing
- 1/4 cup fresh lemon juice
- 1/3 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Optional: 2 tablespoons chopped fresh basil or parsley
Instructions
- Cook Pasta: Boil rigatoni pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta thoroughly.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled rigatoni pasta, crumbled feta cheese, and dried cranberries. If using, add chopped fresh basil or parsley for added flavor and freshness.
- Prepare Lemon Vinaigrette: In a small bowl or jar, whisk together fresh lemon juice, extra virgin olive oil, salt, and freshly ground black pepper until emulsified and well combined.
- Toss Salad: Pour the lemon vinaigrette over the pasta mixture. Toss gently but thoroughly to evenly coat all ingredients with the dressing.
- Serve: Serve the feta cranberry rigatoni salad chilled or at room temperature as a light meal or side dish. It can be refrigerated for up to 24 hours to allow flavors to meld.
Notes
- Make sure to rinse the pasta with cold water after cooking to prevent it from becoming mushy and to cool it for the salad.
- Use high-quality extra virgin olive oil for the best flavor in the vinaigrette.
- Optional herbs like basil or parsley add a fresh note, but the salad is delicious without them as well.
- This salad is best eaten within a day for optimal freshness, though it can be stored in the refrigerator for up to 2 days.
- Feel free to add toasted pine nuts or walnuts for extra crunch and texture.
Keywords: rigatoni salad, feta cheese salad, cranberry pasta salad, lemon vinaigrette pasta salad, Mediterranean pasta salad, easy pasta salad
