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 cup crumbled feta cheese; ½ cup dried cranberries; ½ cup cucumber, diced; ½ red onion, thinly sliced; 1 cup cherry tomatoes, halved; 2 tablespoons fresh parsley, chopped; 3 tablespoons olive oil; 2 tablespoons fresh lemon juice; 1 teaspoon Dijon mustard; 1 teaspoon honey (optional); 1 garlic clove, minced; Salt and pepper, to taste

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Introduction

This Feta & Cranberry Rigatoni Salad is a vibrant and refreshing dish perfect for a light lunch or side. Combining creamy feta, tangy cranberries, and a zesty lemon vinaigrette, it’s a flavorful Mediterranean-inspired salad that’s both satisfying and easy to prepare.

A close-up view of a pasta salad featuring three main layers: large tube-shaped rigatoni pasta with a pale yellow color and smooth texture, green cucumber pieces cut into small chunks, and white cubes of feta cheese with a slightly crumbly texture. Scattered throughout are deep red dried cranberries adding a pop of color, along with small green parsley leaves. The dish is lightly seasoned with specks of black pepper and glistening olive oil droplets, presented on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz rigatoni pasta
1 cup crumbled feta cheese
½ cup dried cranberries
½ cup cucumber, diced
½ red onion, thinly sliced
1 cup cherry tomatoes, halved
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey (optional)
1 garlic clove, minced
Salt and pepper, to taste
2 tablespoons fresh parsley, chopped

Instructions

Step 1: Cook the rigatoni in boiling salted water for about 10 minutes until al dente. Drain and rinse under cold water to cool.
Step 2: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper to make the vinaigrette.
Step 3: In a large bowl, combine the cooled rigatoni with feta cheese, dried cranberries, diced cucumber, sliced red onion, and halved cherry tomatoes.
Step 4: Drizzle the vinaigrette over the salad and toss gently to coat all ingredients evenly.
Step 5: Garnish with chopped fresh parsley before serving.

Tips & Variations

For extra crunch, add toasted pine nuts or walnuts.
Substitute dried cranberries with dried cherries or raisins for a different fruity note.
Use whole wheat rigatoni for added fiber and a nuttier flavor.
Omit honey if you prefer a less sweet vinaigrette.
To make it a complete meal, add grilled chicken or chickpeas for protein.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will meld nicely over time, but for best texture, toss gently before serving. If the salad seems dry after storage, add a little extra olive oil or lemon juice to refresh it.

How to Serve

This close-up image shows a pasta salad with rigatoni pasta as the main layer, light golden colored with a slightly shiny texture, speckled with black pepper. Mixed within are small cubes of white feta cheese with a crumbly texture, dark red dried cranberries with a wrinkled surface, and fresh green cucumber pieces cut into small chunks with smooth skin. Tiny bits of purple onion and green parsley leaves are scattered throughout, all resting on a white marbled surface. The mix looks fresh and colorful, with each ingredient clearly visible and textured. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, this salad can be made a few hours or even a day ahead. Just keep it refrigerated and toss gently before serving to redistribute the dressing.

Can I use a different pasta shape?

Absolutely. While rigatoni works well, other pasta like penne, rotini, or fusilli can be substituted to hold the dressing and ingredients nicely.