Feta Cranberry Rigatoni Salad Recipe

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Warm & Familiar Feta Cranberry Rigatoni Salad Recipe

There’s something so inviting about a pasta salad that balances tangy, sweet, and savory notes all in one bowl. That’s exactly why I adore this Feta Cranberry Rigatoni Salad Recipe. It’s the kind of dish that feels both comforting and fresh, perfect for any season. Whether you’re gathering friends for a casual lunch or preparing a colorful side for dinner, this salad ticks all the boxes.

Every bite delivers a little surprise — the crisp-edged rigatoni pairs beautifully with creamy feta, the sweetness of dried cranberries dances alongside toasted walnuts, and the bright lemon vinaigrette ties it all together with a gentle zing. I love how the baby spinach adds just the right pop of green and a velvety texture that softens the salad’s flavor profile.

As you dive into this recipe, you’ll notice how each component shines while complementing the others — and how simple it is to make your own version. Trust me, once you try this Feta Cranberry Rigatoni Salad Recipe, it’ll become a go-to on busy weekdays and weekend gatherings alike.

Ingredient Breakdown

• Rigatoni pasta (12 oz): Tube-shaped pasta with ridged surfaces holds onto dressing beautifully.
• Crumbled feta cheese (1/2 cup): Adds a creamy tang and salty punch—feel free to swap for goat cheese.
• Dried cranberries (1/3 cup): Sweet tartness that livens up every bite; raisins or chopped dried cherries also work.
• Toasted walnuts (1/4 cup, chopped): Adds crunch and a buttery, nutty depth; pecans or almonds are great alternatives.
• Baby spinach (2 cups): Provides fresh, slightly earthy notes and tender greens that blend seamlessly.
• Red onion (1/4, thinly sliced): Sharpness balances the sweet and creamy flavors—a shallot would soften the bite.
• Extra virgin olive oil (3 tbsp): Forms the lush base of the lemon vinaigrette, carrying flavor with richness.
• Fresh lemon juice (1 tbsp): Brightens the salad with citrus zing, waking up the palate.
• Honey (1 tsp): Offers a gentle sweetness to balance acidity; maple syrup can substitute.
• Dijon mustard (1/2 tsp): Adds subtle warmth and helps emulsify the dressing for a silky finish.
• Salt and freshly ground black pepper: Essential seasonings to bring out depth and balance.

Before You Start

Before diving in, I always recommend prepping all your ingredients — what chefs call “mise en place.” Rinse and dry the baby spinach thoroughly so it doesn’t water down your salad. Toast and chop the walnuts ahead of time to release their full aroma and crunch. Having everything ready makes the process smooth and enjoyable, especially since this salad comes together quickly.

How to Make Feta Cranberry Rigatoni Salad Recipe

1. Cook the rigatoni: Bring a large pot of salted water to a rolling boil. Add 12 ounces of rigatoni and cook until just al dente — you want a little bite to keep it from becoming mushy. Drain well, then rinse under cold water to stop the cooking and cool the pasta completely. Let it drain and dry for 10-15 minutes; this step ensures your salad won’t become soggy later.

2. Whip up the lemon vinaigrette: In a small bowl or jar, combine 3 tablespoons extra virgin olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon honey, 1/2 teaspoon Dijon mustard, plus salt and pepper. Whisk or shake until the mixture emulsifies into a smooth, velvety dressing. This blend is bright enough to enliven the salad without overpowering the delicate feta.

3. Prepare your add-ins: Thinly slice the red onion, roughly chop the toasted walnuts, wash and spin dry the baby spinach, and crumble the feta cheese (if needed). This ensures every component is ready for a quick and confident assembly.

4. Assemble the salad: Place the cooled rigatoni into a large bowl. Add thinly sliced red onion, dried cranberries, chopped toasted walnuts, baby spinach, and crumbled feta. The colors together—ruby red cranberries, bright green spinach, white feta—make the salad as visually appealing as it is tasty.

5. Dress and chill: Pour about two-thirds of your lemon vinaigrette over the salad. Gently toss to coat everything evenly, taking care not to bruise the spinach. Taste, then add extra vinaigrette, salt, or pepper if needed. Cover and refrigerate for at least 1-2 hours—longer if you have time—to help the flavors meld and deepen.

6. Serve: When you’re ready, give the salad a final toss. It might need a little drizzle of olive oil or a quick squeeze of fresh lemon juice to freshen it up. Serve chilled as a hearty lunch or alongside grilled meats for a satisfying side. You’ll love how fresh and lively it tastes.

Flavor Variations for Feta Cranberry Rigatoni Salad Recipe

• Add grilled chicken or shrimp: Turn this salad into a complete meal with protein that complements the bright vinaigrette.
• Swap cranberries for pomegranate seeds: For a juicy pop and seasonal twist.
• Use arugula instead of spinach: Give a peppery edge that pairs nicely with feta.
• Mix in roasted butternut squash cubes: Sweet and nutty, perfect for fall.
• Try toasted pine nuts instead of walnuts: For a buttery crunch with a slightly different flavor.
• Switch up the cheese: Use crumbled blue cheese or shaved Parmesan for a richer bite.

Storage, Freezer & Reheat Tips

• Refrigerate: Keep the salad covered in an airtight container for up to 3 days. The flavors intensify but the texture remains fresh if properly chilled.
• Do not freeze: Rigatoni salad texture suffers upon freezing due to spinach and dressing ingredients.
• Toss before serving: If the salad seems dry after storage, refresh with a drizzle of olive oil or lemon juice and a gentle toss.
• Prepare in advance: Make the vinaigrette and chop nuts the day before to streamline salad assembly on serving day.

Feta Cranberry Rigatoni Salad Recipe FAQs

Can I use a different pasta shape? Absolutely! Penne or fusilli also work well since they hold dressing and mix-ins nicely.

What if I don’t have fresh lemon juice? Substitute with 2 teaspoons of good-quality bottled lemon juice, but fresh really shines here.

How do I make it vegan? Swap feta for a plant-based cheese or omit it altogether, and replace honey with maple syrup.

Can I add cooked vegetables? Yes! Lightly roasted zucchini, bell peppers, or asparagus would blend beautifully without overwhelming the flavors.

Is this salad good for meal prep lunches? Definitely. Its flavors deepen in the fridge, making leftovers just as delightful as fresh servings.

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