Name: Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 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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Introduction

This Feta & Cranberry Rigatoni Salad is a delightful blend of savory, sweet, and tangy flavors. Perfect for a light lunch or a side dish, it features creamy feta, tart cranberries, and a bright lemon vinaigrette that brings everything together beautifully.

A close-up view of a pasta salad served in a white bowl with subtle ridges on the outside. The base layer consists of pale yellow rigatoni pasta tubes scattered throughout. Interspersed among the pasta are bright green spinach leaves adding a fresh touch. White chunks of soft feta cheese are spread over the top, some pieces sprinkled with black pepper. Dark red dried cranberries and light brown walnut halves are spread evenly over the dish, giving a mix of colors and textures on every layer. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Boil rigatoni pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
Step 2: In a small bowl, whisk together olive oil, fresh lemon juice, honey, Dijon mustard, salt, and black pepper to prepare the lemon vinaigrette.
Step 3: In a large bowl, combine the cooked rigatoni, crumbled feta cheese, dried cranberries, toasted walnuts, baby spinach, and thinly sliced red onion.
Step 4: Drizzle the lemon vinaigrette over the salad and toss gently to coat all ingredients evenly.
Step 5: Serve immediately or chill for 15 minutes to enhance the flavors before serving.

Tips & Variations

For added protein, toss in some grilled chicken or chickpeas.
Swap walnuts for pecans or almonds for a different nutty flavor.
If you prefer a sweeter vinaigrette, add a little more honey to taste.
Use fresh spinach instead of baby spinach if preferred, but remove any tough stems.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. It’s best to keep the dressing separate if you plan to store it for longer to prevent the pasta and greens from becoming soggy. When ready to serve, toss everything together again. Serve chilled or at room temperature.

How to Serve

A close-up of a white bowl filled with three main layers: the bottom layer is light beige rigatoni pasta tubes with ridges laying horizontally and some vertically; the middle layer consists of dark green fresh spinach leaves scattered around and between the pasta; the top layer has crumbled white feta cheese, deep red dried cranberries, and brown walnut pieces sprinkled evenly over the pasta and spinach, showing a mix of smooth, crumbly, and textured surfaces. The bowl rests on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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 farfalle will work well in this salad.

Is this salad suitable for vegans?

This salad contains feta cheese, which is a dairy product, so it’s not vegan. However, you can substitute the feta with a vegan cheese alternative or omit it altogether.