Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a refreshing and vibrant dish that brings together the creamy texture of feta, the sweetness of cranberries, and the brightness of lemon. Perfect for a light lunch, picnic, or as a side dish at BBQs and potlucks, this salad is sure to impress your guests with its delightful balance of flavors.

Why You’ll Love This Recipe

• Quick and Easy Preparation: With just 20 minutes from start to finish, this recipe fits perfectly into busy schedules.
• Flavorful Combination: The savory feta cheese paired with sweet cranberries creates an irresistible taste sensation.
• Versatile Serving Options: Enjoy it as a main dish or serve it alongside grilled meats or vegetables for variety.
• Nutritious Ingredients: Packed with fresh vegetables and wholesome ingredients, this salad is a healthy choice for any meal.
• Make-Ahead Friendly: Prepare it in advance! It tastes even better after chilling for a while, allowing the flavors to meld.

Tools and Preparation

Before you begin making your Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette, gather your tools. Having everything ready will streamline the cooking process.

Essential Tools and Equipment

• Large pot
• Mixing bowl
• Small bowl or jar
• Whisk or fork
• Knife and cutting board

Importance of Each Tool

• Large pot: Essential for boiling the pasta evenly to achieve the perfect al dente texture.
• Mixing bowl: Provides ample space to combine all ingredients without spilling.
• Whisk or fork: Helps achieve a well-emulsified dressing by combining ingredients thoroughly.

Ingredients

For the Pasta Salad

• 12 oz rigatoni pasta (or your favorite pasta shape)
• 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

For the Lemon Vinaigrette

• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey (optional, for added sweetness)
• 1 garlic clove, minced
• Salt and pepper, to taste

How to Make Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add the rigatoni pasta and cook according to package instructions until al dente (usually about 10 minutes).
3. Drain the pasta and rinse with cold water to cool it down. Set aside to drain completely.

Step 2: Make the Lemon Vinaigrette

1. In a small bowl or jar, combine olive oil, fresh lemon juice, Dijon mustard, honey (if using), minced garlic, salt, and pepper.
2. Whisk together until the vinaigrette is emulsified and smooth. Set aside.

Step 3: Assemble the Salad

1. In a large mixing bowl, combine the cooled rigatoni, crumbled feta, dried cranberries, diced cucumber, sliced red onion, and halved cherry tomatoes.
2. Drizzle the lemon vinaigrette over the salad.
3. Toss gently to combine all ingredients evenly.

Step 4: Garnish and Serve

1. Sprinkle chopped fresh parsley on top for garnish.
2. Serve immediately or chill in the refrigerator for about 30 minutes for enhanced flavor before serving.

Enjoy your delicious Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette!

How to Serve Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a versatile dish that can be served in various ways. Whether it’s a casual lunch or a festive gathering, these serving suggestions will enhance your dining experience.

As a Standalone Meal

• Enjoy this salad on its own for a light and refreshing meal. The protein from the feta and carbs from the pasta make it satisfying enough for lunch or dinner.

At Picnics and BBQs

• This salad is perfect for outdoor gatherings. It holds up well without refrigeration for short periods, making it an ideal picnic companion.

As a Side Dish

• Pair this salad with grilled chicken or fish. The tangy lemon vinaigrette complements meats beautifully, adding a burst of flavor.

For Meal Prep

• Make this salad ahead of time and store it in the fridge. It’s great for busy weekdays, as the flavors develop even more after sitting for a few hours.

With Extra Toppings

• Add nuts like walnuts or almonds for extra crunch. You can also include avocado slices for creaminess that balances the tangy feta.

How to Perfect Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

To elevate your Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette, consider these helpful tips that will enhance both flavor and presentation.

• Use fresh ingredients: Opt for fresh vegetables and herbs to bring out vibrant flavors in your salad.
• Adjust seasoning: Taste before serving, and feel free to add more salt, pepper, or lemon juice to suit your palate.
• Chill before serving: Letting the salad chill in the refrigerator allows flavors to meld beautifully.
• Experiment with pasta shapes: While rigatoni is fantastic, try other pasta shapes like farfalle or penne for a different texture.
• Add protein: Incorporate grilled chicken or chickpeas for added protein, making it more filling.
• Garnish creatively: Use edible flowers or microgreens as garnishes to make your dish visually appealing.

Best Side Dishes for Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

If you’re looking to complement your Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette, consider these delicious side dishes that pair perfectly.

1. Grilled Vegetables: A medley of seasonal vegetables such as zucchini, bell peppers, and asparagus brings smoky flavors that balance the salad’s freshness.
2. Quinoa Pilaf: Lightly seasoned quinoa offers a nutty taste that complements the tangy notes of the salad while adding protein.
3. Garlic Bread: Crisp garlic bread adds crunch and buttery richness that goes well with the zesty pasta salad.
4. Caprese Skewers: Fresh mozzarella balls, cherry tomatoes, and basil drizzled with balsamic reduction provide a classic Italian touch.
5. Roasted Chickpeas: These crunchy bites are high in fiber and protein; they add texture while enhancing the Mediterranean theme.
6. Cucumber Mint Yogurt Dip: A cool yogurt dip pairs wonderfully with the salad’s bold flavors and serves as a refreshing contrast.
7. Fruit Salad: A light fruit salad can cleanse the palate; choose seasonal fruits like berries or melon for sweetness.
8. Stuffed Peppers: Colorful bell peppers filled with rice or quinoa create an attractive presentation alongside your pasta dish.

Common Mistakes to Avoid

When making Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette, it’s easy to make some common mistakes. Here are a few to keep in mind:

• Overcooking Pasta: Cooking the rigatoni too long can lead to mushy pasta. Always follow the package instructions for al dente cooking and taste test as you go.

• Not Rinsing the Pasta: Failing to rinse the cooked pasta can result in a sticky texture. Make sure to rinse it under cold water to stop the cooking process and cool it down.

• Using Old Ingredients: Using stale or outdated ingredients, particularly cheese and dried fruits, can affect flavor. Always check the freshness of your feta and cranberries before use.

• Skipping Seasoning: Neglecting to season adequately can make your salad bland. Taste and adjust salt and pepper after mixing everything together for a balanced flavor.

• Inadequate Vinaigrette Mixing: Not whisking the vinaigrette properly can leave you with an uneven dressing. Whisk until fully emulsified for optimal coverage on the salad.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• Use within 3–5 days for best flavor and texture.

Freezing Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

• This salad is best enjoyed fresh, but if needed, freeze it without the vinaigrette.
• Use within 1–2 months for optimal taste.

Reheating Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

• Oven: Preheat oven to 350°F (175°C) and heat for about 10-15 minutes until warmed through.
• Microwave: Heat in short bursts (30 seconds), stirring in between until warm.
• Stovetop: Add a splash of water or broth in a pan over medium heat, stirring until heated through.

Frequently Asked Questions

Here are some frequently asked questions regarding Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette:

Can I use gluten-free pasta for this salad?

Yes, gluten-free pasta works well as a substitute in this recipe, ensuring everyone can enjoy it.

How can I customize Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette?

Feel free to add other ingredients like nuts, different cheeses, or seasonal vegetables based on your preferences.

Is this salad suitable for meal prep?

Absolutely! This salad is great for meal prep as it stores well in the fridge and retains its flavors over a few days.

What can I serve with Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette?

This salad pairs well with grilled chicken or fish and makes an excellent side dish at barbecues or potlucks.

Final Thoughts

Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is not only refreshing but also versatile. You can easily customize it by adding your favorite vegetables or proteins. Whether enjoyed as a light lunch or served at gatherings, this dish is sure to impress. Don’t hesitate—give it a try today!

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Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

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• Author: Amelia
• Total Time: 20 minutes
• Yield: Serves 4

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Description

Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a vibrant and refreshing dish that combines the creamy goodness of feta cheese with the sweet-tart flavor of cranberries. This colorful salad is perfect for any occasion—whether you’re enjoying a light lunch, hosting a picnic, or serving it as a delightful side at barbecues and potlucks. With its bright lemon vinaigrette, this salad not only looks appealing but also offers a delicious balance of flavors that will impress your guests. Quick to prepare in just 20 minutes, it’s also make-ahead friendly, allowing the flavors to meld beautifully when chilled.

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Ingredients

Scale 1x2x3x

• 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, for added sweetness)
• 1 garlic clove, minced
• Salt and pepper, to taste

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Instructions

1. 1. Cook rigatoni pasta according to package instructions until al dente, about 10 minutes. Drain and rinse under cold water.
2. 2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until emulsified.
3. 3. In a large mixing bowl, combine cooled pasta, feta cheese, cranberries, diced cucumber, sliced onion, and halved cherry tomatoes.
4. 4. Drizzle the vinaigrette over the salad and toss gently to combine.
5. 5. Garnish with chopped fresh parsley before serving.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: No cooking required after pasta is cooked
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 350
• Sugar: 9g
• Sodium: 600mg
• Fat: 16g
• Saturated Fat: 4g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 20mg