Introduction

This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette combines tangy feta, sweet cranberries, and al dente pasta for a refreshing and flavorful dish. It’s perfect as a light lunch or a colorful side for any meal.

A black bowl holds a dish of rigatoni pasta in pale yellow color, scattered with white chunks of soft cheese and bright green sprigs of fresh herbs. Dark red olives are spread evenly among the pasta tubes. Two lemon halves with bright yellow skin and juicy interiors sit on the edges of the pasta. The dish is lightly seasoned with black pepper and drizzled with olive oil, giving a shiny texture. Next to the bowl, there is a small white bowl with yellow olive oil and a lemon slice. All of this sits on a white marbled surface, with a wooden spoon and some scattered herbs partly visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups rigatoni pasta
1 cup feta cheese, crumbled
½ cup dried cranberries
¼ cup red onion, finely chopped
¼ cup fresh parsley, chopped
¼ cup olive oil
2 tablespoons lemon juice
1 teaspoon honey
½ teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper

Instructions

Step 1: Bring a large pot of salted water to a boil.
Step 2: Add the rigatoni and cook according to package instructions until al dente, about 10 to 12 minutes.
Step 3: Drain the pasta and rinse under cold water to stop the cooking process. Drain thoroughly and place in a large mixing bowl.
Step 4: Crumble the feta cheese into the bowl with the pasta.
Step 5: Add dried cranberries, finely chopped red onion, and chopped fresh parsley to the bowl.
Step 6: In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until well combined.
Step 7: Pour the lemon vinaigrette over the pasta mixture and toss gently until everything is evenly coated.
Step 8: Taste and adjust seasoning if necessary, then serve immediately or refrigerate for 30 minutes to meld flavors.

Tips & Variations

Rinsing the pasta with cold water helps prevent it from becoming mushy.
Substitute feta with goat cheese for a creamier texture.
Add toasted walnuts or almonds for extra crunch.
Adjust honey or lemon juice to make the dressing sweeter or more tangy.
This salad can be made a day ahead but is best eaten within 2 days for freshness.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. If refrigerated, give it a gentle toss before serving. This salad is best enjoyed chilled or at room temperature; avoid reheating to preserve texture and flavor.

How to Serve

A black bowl filled with a simple pasta dish showing one layer of rigatoni pasta in a light beige color, topped with scattered dark red olives and white cubes and crumbles of soft cheese, garnished with small green herb sprigs and cracked black pepper. There are two lemon halves placed within the bowl, adding a bright yellow color. The bowl sits on a white marbled surface with a wooden spoon nearby and part of a white dish above containing lemon slices floating in a yellow liquid. 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 for this recipe?

Yes, any short pasta like penne, fusilli, or farfalle will work well in this salad.

Can I make this salad in advance?

Absolutely. Prepare it up to a day ahead and refrigerate. Allow it to come to room temperature or chill before serving for the best flavor.

Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe

Print Recipe

★★★★★

4.6 from 72 reviews

A refreshing and easy-to-make Feta & Cranberry Rigatoni Salad tossed in a zesty lemon vinaigrette. This pasta salad combines the salty creaminess of feta cheese with the sweet tartness of dried cranberries, complemented by fresh parsley and a vibrant lemon dressing—perfect as a light lunch or side dish.

Author: Dana
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 4 servings 1x
Category: Salad
Method: Stovetop
Cuisine: Mediterranean
Diet: Vegetarian

Ingredients

Scale

Pasta & Cheese

2 cups rigatoni pasta
1 cup feta cheese, crumbled

Fruits & Vegetables

1/2 cup dried cranberries
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped

Dressing

1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon honey
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper

Instructions

Boil the pasta: Bring a large pot of salted water to a boil on the stove. Add the rigatoni pasta and cook according to the package instructions, typically 10 to 12 minutes, until al dente.
Drain and cool the pasta: Once cooked, drain the pasta in a colander and rinse under cold water to stop the cooking process and prevent mushiness. Allow it to drain completely and transfer to a large mixing bowl.
Prepare the cheese and mix-ins: Crumble the feta cheese into small pieces and add to the bowl. Measure and add the dried cranberries, finely chopped red onion, and chopped fresh parsley to the bowl as well.
Make the lemon vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until fully combined and emulsified.
Toss the salad: Pour the lemon vinaigrette over the pasta mixture and gently toss until all ingredients are evenly coated with the dressing.
Adjust seasoning: Taste the salad and add additional salt or pepper if needed to balance the flavors.
Serve or chill: Serve immediately as a fresh salad or refrigerate for about 30 minutes to allow the flavors to meld. Enjoy chilled or at room temperature.

Notes

Rinsing pasta under cold water helps prevent it from becoming mushy and stops further cooking.
You can substitute the feta cheese with goat cheese for a creamier texture.
Adjust the sweetness or tanginess of the dressing by adding more honey or lemon juice to your preference.
For added crunch, consider incorporating toasted nuts such as walnuts or almonds.
This salad can be prepared a day ahead but is best eaten within 2 days for optimal freshness.

Keywords: feta cranberry pasta salad, lemon vinaigrette rigatoni, creamy feta cranberry salad, rigatoni pasta with cranberries, feta and cranberry pasta recipe