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Feta Cranberry Rigatoni Salad Recipe

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This Feta Cranberry Rigatoni Salad with Lemon Vinaigrette is a vibrant, refreshing pasta salad perfect for a light lunch or a delightful side dish. Featuring al dente rigatoni tossed with tangy feta cheese, sweet dried cranberries, crunchy toasted walnuts, baby spinach, and a zesty lemon vinaigrette, this salad balances savory, sweet, and tart flavors with a satisfying texture contrast.

Ingredients

Salad

  • 12 oz rigatoni pasta
  • 1/2 cup crumbled feta cheese
  • 1/3 cup dried cranberries
  • 1/4 cup toasted walnuts, chopped
  • 2 cups baby spinach
  • 1/4 red onion, thinly sliced

Lemon Vinaigrette

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey
  • 1/2 teaspoon Dijon mustard
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Cook Rigatoni: In a large pot of generously salted boiling water, cook 12 ounces of rigatoni pasta according to package directions until al dente. Drain thoroughly, then rinse under cold running water until completely cool. Allow to drain well and dry for 10-15 minutes.
  2. Prepare 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, and salt and freshly ground black pepper to taste. Whisk vigorously or shake until well emulsified. Taste and adjust seasonings as needed.
  3. Prepare Add-ins: Thinly slice 1/4 red onion. Roughly chop 1/4 cup toasted walnuts. Ensure 2 cups of baby spinach are washed and dried. Crumble 1/2 cup feta cheese if not pre-crumbled.
  4. Assemble Salad: In a large mixing bowl, combine the cooled rigatoni, thinly sliced red onion, 1/3 cup dried cranberries, 1/4 cup toasted walnuts, 2 cups baby spinach, and 1/2 cup crumbled feta cheese.
  5. Dress and Chill: Pour about two-thirds of the prepared lemon vinaigrette over the salad. Toss gently but thoroughly to ensure all ingredients are evenly coated. Taste and add more vinaigrette, salt, or pepper if desired. Cover the bowl and refrigerate for at least 1-2 hours, or preferably longer (up to 4 hours), to allow flavors to meld.
  6. Serve: Before serving, give the salad a final toss. If it appears a little dry, you can add a tiny bit more olive oil or a fresh squeeze of lemon juice. Serve chilled as a main course or side dish.

Notes

  • Make sure to cool and dry the rigatoni completely to prevent the salad from becoming soggy.
  • Toasted walnuts add a nice crunch and depth of flavor; you can toast them in a dry skillet over medium heat for a few minutes until fragrant.
  • The salad can be made up to a day ahead and stored in the refrigerator to enhance flavor melding.
  • Adjust the amount of vinaigrette depending on your preference for dressing intensity.
  • For a nut-free version, omit walnuts or substitute with seeds such as pumpkin or sunflower seeds.
  • This salad is best served chilled but can be served at room temperature if needed.

Find it online: https://mealoria.com/feta-cranberry-rigatoni-salad-recipe/