Feta Cranberry Rigatoni Salad has become my go-to dish for every potluck and family gathering. I still remember the first time I whipped up this vibrant salad; I was hosting a summer BBQ, and I wanted something fresh and unique. The combination of salty feta, sweet cranberries, and chewy rigatoni pasta, all tossed in a bright lemon vinaigrette, was an instant hit. Everyone kept asking for the recipe for this delightful
Feta Cranberry Rigatoni Salad has become my go-to dish for every potluck and family gathering. I still remember the first time I whipped up this vibrant salad; I was hosting a summer BBQ, and I wanted something fresh and unique. The combination of salty feta, sweet cranberries, and chewy rigatoni pasta, all tossed in a bright lemon vinaigrette, was an instant hit. Everyone kept asking for the recipe for this delightful
Feta Cranberry Rigatoni Salad has become my go-to dish for every potluck and family gathering. I still remember the first time I whipped up this vibrant salad; I was hosting a summer BBQ, and I wanted something fresh and unique. The combination of salty feta, sweet cranberries, and chewy rigatoni pasta, all tossed in a bright lemon vinaigrette, was an instant hit. Everyone kept asking for the recipe for this delightful
Feta Cranberry Rigatoni Salad has become my go-to dish for every potluck and family gathering. I still remember the first time I whipped up this vibrant salad; I was hosting a summer BBQ, and I wanted something fresh and unique. The combination of salty feta, sweet cranberries, and chewy rigatoni pasta, all tossed in a bright lemon vinaigrette, was an instant hit. Everyone kept asking for the recipe for this delightful feta cranberry pasta salad. It’s a simple yet elegant dish that brings so much color and flavor to the table, making it a perfect easy cold pasta salad. Let’s get cooking!
Why You’ll Love This Feta Cranberry Rigatoni Salad
I genuinely believe this salad will become a new favorite in your recipe rotation. It’s not just delicious; it’s incredibly versatile and easy to prepare. Here’s why I think you’ll adore this Feta Cranberry Rigatoni Salad:
- The unique blend of sweet cranberries and tangy feta creates an unforgettable flavor profile.
- It’s incredibly quick to whip up, making it perfect for busy weeknights or last-minute potlucks.
- This rigatoni salad with feta and cranberries is packed with fresh ingredients, offering a healthier side dish option.
- It’s budget-friendly, using readily available ingredients that won’t break the bank.
- Even picky eaters tend to love the vibrant colors and balanced flavors in this rigatoni salad with feta and cranberries.
- It’s a fantastic make-ahead option, meaning less stress on the day of your event.
Ingredients for Feta Cranberry Rigatoni Salad
To craft this delightful Feta Cranberry Rigatoni Salad, you’ll need a few key components. I always make sure to have these on hand for my favorite
Feta Cranberry Rigatoni Salad has become my go-to dish for every potluck and family gathering. I still remember the first time I whipped up this vibrant salad; I was hosting a summer BBQ, and I wanted something fresh and unique. The combination of salty feta, sweet cranberries, and chewy rigatoni pasta, all tossed in a bright lemon vinaigrette, was an instant hit. Everyone kept asking for the recipe for this delightful
Feta Cranberry Rigatoni Salad has become my go-to dish for every potluck and family gathering. I still remember the first time I whipped up this vibrant salad; I was hosting a summer BBQ, and I wanted something fresh and unique. The combination of salty feta, sweet cranberries, and chewy rigatoni pasta, all tossed in a bright lemon vinaigrette, was an instant hit. Everyone kept asking for the recipe for this delightful
Feta Cranberry Rigatoni Salad has become my go-to dish for every potluck and family gathering. I still remember the first time I whipped up this vibrant salad; I was hosting a summer BBQ, and I wanted something fresh and unique. The combination of salty feta, sweet cranberries, and chewy rigatoni pasta, all tossed in a bright lemon vinaigrette, was an instant hit. Everyone kept asking for the recipe for this delightful feta cranberry pasta salad. It’s a simple yet elegant dish that brings so much color and flavor to the table, making it a perfect easy cold pasta salad. Let’s get cooking!
Why You’ll Love This Feta Cranberry Rigatoni Salad
I genuinely believe this salad will become a new favorite in your recipe rotation. It’s not just delicious; it’s incredibly versatile and easy to prepare. Here’s why I think you’ll adore this Feta Cranberry Rigatoni Salad:
- The unique blend of sweet cranberries and tangy feta creates an unforgettable flavor profile.
- It’s incredibly quick to whip up, making it perfect for busy weeknights or last-minute potlucks.
- This rigatoni salad with feta and cranberries is packed with fresh ingredients, offering a healthier side dish option.
- It’s budget-friendly, using readily available ingredients that won’t break the bank.
- Even picky eaters tend to love the vibrant colors and balanced flavors in this rigatoni salad with feta and cranberries.
- It’s a fantastic make-ahead option, meaning less stress on the day of your event.
Ingredients for Feta Cranberry Rigatoni Salad
To craft this delightful Feta Cranberry Rigatoni Salad, you’ll need a few key components. I always make sure to have these on hand for my favorite cranberry feta recipes. This Feta Cranberry Rigatoni Salad recipe calls for:
- 12 oz Rigatoni Pasta: The star of our salad, providing a hearty base and perfect nooks for the dressing.
- 1/2 cup Crumbled Feta Cheese: Adds a salty, tangy kick that beautifully complements the sweetness.
- 1/3 cup Dried Cranberries: These provide bursts of sweetness and a chewy texture, essential for a true feta cranberry pasta salad.
- 1/4 cup Toasted, Chopped Walnuts: For a delightful crunch and nutty flavor.
- 2 cups Baby Spinach: Fresh greens for color, nutrients, and a tender bite.
- 1/4 Red Onion, thinly sliced: Offers a mild sharpness and vibrant color.
- 3 tablespoons Extra Virgin Olive Oil: The base of our bright vinaigrette.
- 1 tablespoon Fresh Lemon Juice: Crucial for that zesty, refreshing flavor in this cranberry feta rigatoni recipe.
- 1 teaspoon Honey: Balances the tanginess of the lemon and feta.
- 1/2 teaspoon Dijon Mustard: Helps emulsify the dressing and adds a subtle depth of flavor.
- Salt and Black Pepper: To taste, enhancing all the natural flavors.
How to Make Feta Cranberry Rigatoni Salad
Making this delightful Feta Cranberry Rigatoni Salad is incredibly straightforward, and I’ll walk you through each step. I promise, you’ll be enjoying this flavorful dish in no time! Here’s how to make Feta Cranberry Rigatoni Salad perfectly.
- Step 1: Cook your rigatoni pasta. Bring a large pot of salted water to a rolling boil. Add 12 oz rigatoni pasta and cook according to package directions until it’s al dente – that means it should still have a slight bite to it. Overcooked pasta will make your salad mushy, and we don’t want that!
- Step 2: Drain the cooked rigatoni thoroughly. Once drained, I like to rinse it under cold water. This stops the cooking process immediately and prevents the pasta from sticking together, which is crucial for a great cold pasta salad. Set it aside to cool completely while you prepare the other components.
- Step 3: Prepare the bright lemon vinaigrette. In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon fresh lemon juice (freshly squeezed is key for that vibrant flavor!), 1 teaspoon honey, and 1/2 teaspoon Dijon mustard. Season generously with salt and freshly ground black pepper to taste. Give it a good whisk until it’s emulsified and looks slightly creamy.
- Step 4: Assemble your salad. In a large mixing bowl, combine the cooled rigatoni with 1/2 cup crumbled feta cheese, 1/3 cup dried cranberries, 1/4 cup toasted, chopped walnuts, 2 cups baby spinach, and 1/4 red onion, thinly sliced. I love how the colors pop at this stage!
- Step 5: Dress the Feta Cranberry Rigatoni Salad. Pour the prepared lemon vinaigrette over all the ingredients in the large bowl. Using a large spoon or salad tongs, gently toss everything together. Make sure every piece of pasta, every cranberry, and every leaf of spinach is coated in that zesty dressing. This ensures all the flavors meld beautifully.
- Step 6: Serve or chill. You can serve this delightful Feta Cranberry Rigatoni Salad immediately to enjoy its fresh textures. However, I often find the flavors deepen and become even more wonderful if you cover it and chill it in the refrigerator for at least 30 minutes, or even a couple of hours. This allows all those amazing ingredients to get to know each other!
Pro Tips for the Best Feta Cranberry Rigatoni Salad
I’ve made this Feta Cranberry Rigatoni Salad countless times, and I’ve picked up a few tricks along the way that elevate it from good to absolutely amazing. These simple tips will ensure your salad is always a showstopper.
- Always toast your walnuts. A quick toast in a dry pan for 5 minutes brings out their nutty flavor and adds a fantastic crunch to this rigatoni salad.
- Don’t overcook your pasta! Al dente is crucial for a cold pasta salad; it holds its shape and texture much better.
- Let the flavors meld. While you can serve this Feta Cranberry Rigatoni Salad immediately, I find that chilling it for at least 30 minutes allows the lemon vinaigrette to truly infuse every ingredient.
- Use fresh lemon juice. Bottled lemon juice just doesn’t have the same brightness or zing that fresh squeezed juice provides, which is essential for this recipe.
What’s the secret to perfect Feta Cranberry Rigatoni Salad?
The real secret to the best Feta Cranberry Rigatoni Salad lies in balancing the sweet and tangy notes. Using fresh lemon juice in the vinaigrette brightens everything, while toasted walnuts add an unexpected depth and crunch. This combination makes it a truly irresistible and memorable dish, earning its spot as a best feta cranberry pasta salad recipe.
Can I make Feta Cranberry Rigatoni Salad ahead of time?
Absolutely! This Feta Cranberry Rigatoni Salad is a fantastic make-ahead option. You can prepare the entire salad up to 24 hours in advance and store it in an airtight container in the refrigerator. Just give it a good toss before serving, and you might want to add a tiny splash more olive oil or lemon juice if it looks a little dry.
How do I avoid common mistakes with Feta Cranberry Rigatoni Salad?
To avoid common pitfalls with your Feta Cranberry Rigatoni Salad, first, ensure your pasta is perfectly al dente and rinsed with cold water to prevent stickiness. Second, don’t skimp on fresh ingredients, especially the lemon juice. Lastly, avoid over-dressing the salad initially; you can always add more vinaigrette just before serving if needed.
Best Ways to Serve Feta Cranberry Rigatoni Salad
I find that this Feta Cranberry Rigatoni Salad is incredibly versatile and shines in various settings. It makes a fantastic light lunch on its own, especially on a warm day. I often pack it for picnics or beach outings, as it travels so well and tastes even better chilled.
For a heartier meal, I love serving this Feta Cranberry Rigatoni Salad alongside grilled chicken or fish. The bright lemon vinaigrette and the sweetness of the cranberries perfectly complement savory proteins. It’s also an absolute star at potlucks and BBQs, where its vibrant colors and unique flavor always draw compliments. This makes it an ideal summer pasta salad with feta and cranberries, bringing a refreshing twist to any gathering.
Nutrition Facts for Feta Cranberry Rigatoni Salad
I know many of you are curious about the nutritional breakdown of your favorite dishes, and this Feta Cranberry Rigatoni Salad is no exception. While I always prioritize flavor, it’s good to have an idea of what you’re fueling your body with. Here’s an estimate per serving, based on the ingredients in this particular Feta Cranberry Rigatoni Salad recipe:
- Serving Size: 1 serving
- Calories: 500
- Sugar: 15g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 15mg
Nutritional values are estimates and may vary based on specific ingredients used and portion sizes. This healthy rigatoni cranberry salad packs a good balance!
How to Store and Reheat Feta Cranberry Rigatoni Salad
One of the best things about this Feta Cranberry Rigatoni Salad is how well it stores, making it a fantastic make-ahead option for busy weeks. After enjoying your initial serving, ensure any leftovers are quickly cooled to room temperature, ideally within an hour or two. Then, transfer the salad to an airtight container.
You can safely store this delicious Feta Cranberry Rigatoni Salad in the refrigerator for up to 3-4 days. I don’t recommend freezing this particular salad, as the spinach and cranberries can become quite soggy upon thawing. If you’ve made this a make ahead rigatoni salad with cranberries, simply pull it from the fridge and give it a good stir before serving. If it seems a little dry, a small drizzle of extra lemon juice or olive oil can refresh it beautifully.
Frequently Asked Questions About Feta Cranberry Rigatoni Salad
What is feta cranberry rigatoni salad?
At its heart, Feta Cranberry Rigatoni Salad is a vibrant pasta dish that combines the chewiness of rigatoni with the salty tang of feta cheese and the sweet burst of dried cranberries. It’s usually tossed in a light, refreshing lemon vinaigrette, making it a perfect side dish or light meal. This delightful blend of flavors and textures creates a truly unique and satisfying salad experience.
Can I add protein to my feta cranberry rigatoni salad?
Absolutely! I often customize my Feta Cranberry Rigatoni Salad with extra protein to make it a more substantial meal. Cooked chicken, grilled shrimp, or even chickpeas are excellent additions. Simply chop them into bite-sized pieces and toss them in with the other ingredients before adding the dressing. This transforms it into a hearty main course.
What kind of rigatoni is best for this salad?
For this Feta Cranberry Rigatoni Salad, I always recommend using a good quality rigatoni that holds its shape well and has ridges to catch the delicious dressing. Bronze-die cut rigatoni can be fantastic because its rougher texture really clings to the lemon vinaigrette, enhancing every bite. Just make sure to cook it al dente for the best texture in your feta cranberry pasta salad.
How can I make this feta cranberry rigatoni salad dairy-free?
Making a dairy-free version of this Feta Cranberry Rigatoni Salad is quite simple! You can easily substitute the traditional feta cheese with a plant-based feta alternative, which many brands offer now. These dairy-free options often mimic the tangy, salty flavor and crumbly texture of regular feta, ensuring your salad still has that signature taste without the dairy.
Variations of Feta Cranberry Rigatoni Salad You Can Try
One of the things I love most about this Feta Cranberry Rigatoni Salad is how easily you can adapt it to suit your taste or dietary needs. These Feta cheese pasta salad variations allow you to get creative and make the dish truly your own.
- Add More Veggies: For a nutrient boost, I sometimes toss in finely diced cucumber, bell peppers, or even blanched broccoli florets. This just adds more crunch and color to the already vibrant Feta Cranberry Rigatoni Salad.
- Swap the Nuts: If walnuts aren’t your favorite, feel free to substitute them with toasted pecans, slivered almonds, or even pumpkin seeds for a different texture and flavor profile. Each adds its own unique touch to the salad.
- Herbaceous Twist: Fresh herbs can really elevate this dish. A handful of chopped fresh mint, parsley, or dill mixed in with the other ingredients adds an extra layer of freshness and complexity to your Feta Cranberry Rigatoni Salad. It’s a simple change that makes a big difference.
- Creamy Version: For a richer, more indulgent take, you could whisk a tablespoon of Greek yogurt or mayonnaise into the lemon vinaigrette. This creates a creamy feta cranberry rigatoni salad that’s still tangy but has a lusher mouthfeel.
Feta Cranberry Rigatoni Salad: 1 Mighty Dish
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Feta Cranberry Rigatoni Salad with Lemon Vinaigrette combines tangy feta and sweet cranberries with rigatoni pasta. The fresh lemon vinaigrette makes it a standout, perfect for any occasion. It’s easy to make and offers a unique flavor experience.
Ingredients
- 12 oz rigatoni pasta, cooked al dente
- 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, to taste
- Black pepper, to taste
Instructions
- Cook the Rigatoni: Begin by boiling 12 oz of rigatoni pasta. Cook it to al dente, ensuring it retains a firm texture and doesn’t become mushy. Drain and let it fully cool while you prep the other ingredients.
- Prepare the Lemon Vinaigrette: In a small bowl, whisk together 3 tablespoons of extra virgin olive oil, 1 tablespoon of fresh lemon juice, 1 teaspoon of honey, and 1/2 teaspoon of Dijon mustard. Add salt and freshly ground black pepper to taste.
- Combine Salad Ingredients: In a large salad bowl, gently mix together 1/2 cup of crumbled feta cheese, 1/3 cup of dried cranberries, 1/4 cup of toasted, chopped walnuts, and 2 cups of fresh baby spinach. Add 1/4 of a thinly sliced red onion.
- Toss with Vinaigrette: Pour the lemon vinaigrette over the salad mix. Use your hands or salad tossers to combine everything, ensuring each pasta piece and spinach leaf glistens with dressing.
- Serve or Chill: Either serve immediately to enjoy the freshest flavors, or cover and chill the salad for a couple of hours in the fridge, allowing those wonderful flavors to meld together. Garnish with extra feta or walnuts if desired before presenting.
Notes
- Toast walnuts for 5 minutes in a dry pan to enhance their nutty flavor and texture.
- Drain pasta well before mixing to avoid a watery salad.
- Rinse rigatoni under cold water to stop cooking and prevent sticking.
- Crumbled feta works best; it blends evenly, adding bursts of saltiness.
- Soak cranberries in warm water for 10 minutes to plump them up.
- Use fresh lemon juice for vinaigrette; it provides a zesty freshness you won’t get from bottled juice.
- Add spinach last to maintain its fresh, crisp texture.
- Taste and adjust seasoning before serving for the perfect flavor balance.
- Consider adding a garlic clove to the vinaigrette for a pungent depth.
- Use a sharp knife for slicing onions thinly to avoid bitterness.
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Avoid freezing; the spinach and cranberries may become soggy.
- Reheat refrigerated salad gently; stir in extra vinaigrette to revive flavors.
- For food safety, keep the salad chilled until serving.
- Prevent freezer burn by ensuring containers are well-sealed.
- If separating salad elements, dress just before serving for the freshest taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 15g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 15mg