Zesty Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

The aroma of fresh basil and tangy cranberries dancing through the air is enough to make anyone weak at the knees. Imagine a plate piled high with vibrant rigatoni pasta, glistening under a zesty lemon vinaigrette, a sprinkle of crumbly feta cheese, and bursts of juicy cranberries. This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette isn’t just a meal; it’s an explosion of flavor that will have your taste buds singing like they just won the lottery.

I remember the first time I made this salad. It was one of those lazy summer afternoons when the sun was shining, and I had zero plans except to eat something delicious while pretending to be productive. As I tossed together the ingredients, I felt like an Iron Chef in my own kitchen—without the fancy knives or intense competition, of course. This dish is perfect for picnics, potlucks, or simply when you want to impress your friends without spending hours in the kitchen.

Ingredients for Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

Here’s what you’ll need to make this delicious dish:

• Rigatoni Pasta: About 12 ounces will create a hearty base for this salad. Opt for whole wheat or gluten-free versions if desired.
• Feta Cheese: Crumbled feta adds a creamy texture and salty kick that perfectly complements the other flavors.
• Dried Cranberries: Use about 1 cup for sweet bursts that balance out the saltiness of the feta.
• Fresh Spinach: A couple of cups provide a bright green color and essential nutrients; baby spinach works best here.
• Cherry Tomatoes: Halve around 1 cup for juicy pops of freshness and color in the dish.

For the Lemon Vinaigrette:

• Olive Oil: Use about half a cup as your base oil—it enhances flavor while keeping everything creamy.
• Lemon Juice: Freshly squeezed juice from about two lemons gives that zesty punch we all love.
• Dijon Mustard: Just a tablespoon adds depth and balances out the acidity from the lemon.
• Salt & Pepper: Season to taste—don’t hold back on flavor!

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

Follow these simple steps to prepare this delicious dish:

Step 1: Cook the Pasta

Bring a large pot of salted water to boil. Add rigatoni pasta and cook according to package instructions until al dente. Once done, drain and rinse under cold water to stop cooking.

Step 2: Prepare the Veggies

While your pasta cools down, chop your cherry tomatoes in half and roughly chop fresh spinach. Set them aside like little culinary cheerleaders waiting for their moment to shine.

Step 3: Whisk Together the Vinaigrette

In a bowl, whisk together olive oil, freshly squeezed lemon juice, Dijon mustard, salt, and pepper until emulsified into a beautiful dressing that smells like summer.

Step 4: Toss It All Together

In a large mixing bowl, combine your cooled rigatoni pasta with chopped spinach, halved tomatoes, crumbled feta cheese, and dried cranberries. Drizzle over your lemon vinaigrette and toss gently until everything is well coated.

Step 5: Chill Before Serving

For optimal flavors (and because patience is a virtue), cover your salad and chill in the refrigerator for at least an hour before serving. Trust me; it will be worth it!

Step 6: Serve Up Your Masterpiece

Once chilled, give your salad one last gentle toss before transferring it to plates or a large serving bowl. Enjoy every bite while basking in your culinary glory!

This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is not just food; it’s an experience! So grab those forks and dive into this delightful dish!

Perfecting the Cooking Process

Start by cooking the rigatoni until al dente while mixing the lemon vinaigrette in a separate bowl. Toss in the feta and cranberries just before serving to keep everything fresh and vibrant.

Add Your Touch

Feel free to swap out cranberries for dried cherries or add some toasted nuts for crunch. A sprinkle of fresh herbs like basil or parsley can elevate the flavors even more!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. To enjoy again, just give it a quick toss with a drizzle of olive oil to refresh the flavors.

The first time I made this Feta & Cranberry Rigatoni Salad, my friends couldn’t stop raving about it! They claimed it was so good that they’d gladly trade their favorite dessert for another serving—talk about high praise!

FAQs:

What ingredients are in Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette?

Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette features a delightful combination of cooked rigatoni pasta, fresh spinach, crumbled feta cheese, and dried cranberries. The salad is tossed in a zesty lemon vinaigrette made from olive oil, fresh lemon juice, garlic, and a hint of honey. You can also add grilled chicken or turkey for extra protein. This dish is perfect for a light lunch or as a side at barbecues and gatherings.

How do you make the lemon vinaigrette for the salad?

To make the lemon vinaigrette for your Feta & Cranberry Rigatoni Salad, combine fresh lemon juice, olive oil, minced garlic, honey, salt, and pepper in a small bowl. Whisk the mixture until it’s well combined and emulsified. Adjust the seasoning to taste. This bright dressing adds freshness to the salad and complements the creamy feta and sweet cranberries beautifully.

Can I prepare this salad in advance?

Yes! You can prepare Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette ahead of time. Cook the rigatoni and let it cool before mixing it with other ingredients. Store the salad in an airtight container in the fridge for up to two days. However, it’s best to add the vinaigrette just before serving to keep everything fresh and prevent sogginess.

What variations can I try with this recipe?

Feel free to customize your Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette by adding ingredients like sliced cucumbers, bell peppers, or cherry tomatoes for extra crunch. For a protein boost, consider adding grilled beef or lamb strips. If you prefer a vegan option, swap feta cheese for a plant-based alternative and ensure that your honey is replaced with agave syrup.

Conclusion for Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette:

Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette brings together vibrant flavors and textures that satisfy any palate. With its blend of creamy feta, sweet cranberries, and tangy lemon dressing, this salad is perfect for various occasions. Easy to prepare ahead of time and adaptable to different tastes, it makes an excellent choice for gatherings or as a nutritious meal option. Enjoy this refreshing dish while savoring each bite!

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Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

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• Author: Jennifer
• Total Time: 25 minutes
• Yield: Serves 6

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Description

Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a colorful and refreshing dish that perfectly combines creamy feta, sweet dried cranberries, and vibrant vegetables tossed in a zesty lemon vinaigrette. This easy-to-make salad serves as an impressive main course or side dish for any gathering. With its delightful mix of flavors and textures, it’s sure to be a hit at picnics, potlucks, or casual weeknight dinners.

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Ingredients

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• 12 ounces rigatoni pasta
• 1 cup crumbled feta cheese
• 1 cup dried cranberries
• 2 cups fresh spinach, chopped
• 1 cup cherry tomatoes, halved
• ½ cup olive oil
• Juice of 2 lemons
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

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Instructions

1. Cook the rigatoni pasta in salted boiling water until al dente. Drain and rinse under cold water.
2. While the pasta cools, chop the cherry tomatoes and spinach.
3. In a bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified.
4. In a large bowl, combine cooled rigatoni with spinach, tomatoes, feta cheese, and cranberries. Drizzle with vinaigrette and toss gently.
5. Chill the salad in the refrigerator for at least one hour before serving.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Boiling
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 cup (250g)
• Calories: 370
• Sugar: 12g
• Sodium: 360mg
• Fat: 18g
• Saturated Fat: 4g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 4g
• Protein: 8g
• Cholesterol: 20mg