This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a bright and tasty dish perfect for any gathering. The rigatoni pasta offers a nice, chewy bite, while the crumbled feta gives a salty, creamy touch. Sweet dried cranberries add a pop of color and a little surprise sweetness that makes each forkful interesting.
I love that this salad feels fresh and light thanks to the lemon vinaigrette, which really wakes up all the flavors without being heavy. It’s one of those dishes I make when I want something quick but still full of personality. I usually mix everything up and let it chill for a bit so the pasta soaks in that tangy dressing. It’s like the salad gets better the longer it rests!
Serving this salad alongside grilled chicken or even with some crusty bread makes it a full meal in my house. It’s a crowd-pleaser during picnics and potlucks, and I always appreciate how easy it is to transport. Plus, the combination of ingredients makes it a little different from the usual pasta salads, which always gets people asking for the recipe.
Key Ingredients & Substitutions
Rigatoni Pasta: Rigatoni’s ridges and tubes hold onto the dressing nicely, making each bite flavorful. If you don’t have rigatoni, penne or ziti work well as substitutes.
Feta Cheese: Feta adds a salty and creamy flavor. If you prefer a milder taste, goat cheese is a good alternative. For a dairy-free option, try a tangy vegan feta.
Dried Cranberries: They bring a sweet contrast that balances the tangy vinaigrette and salty cheese. You can swap them with dried cherries or raisins depending on your preference.
Arugula & Parsley: Arugula adds a peppery bite while parsley offers fresh herbal notes. If you want a milder green, baby spinach is a great alternative.
Lemon Vinaigrette: The lemon juice and zest brighten the salad. Dijon mustard acts as an emulsifier to keep the dressing smooth. If you don’t have Dijon, yellow mustard or a little honey can work.
How Do You Keep Rigatoni Pasta From Getting Mushy in a Salad?
Cooking pasta just right is key. Here’s how to avoid mushy rigatoni in salads:
- Cook the rigatoni until just al dente — firm but cooked through. Follow package times closely and start checking a minute or two early.
- Drain and rinse the pasta well with cold water after cooking. This stops cooking and cools the pasta fast.
- Toss the pasta with a little olive oil before adding the dressing. This prevents sticking.
- Refrigerate the salad for 30 minutes to allow flavors to blend without making pasta soggy.
These small steps keep your pasta texture perfect and your salad fresh-tasting every time.
Equipment You’ll Need
- Large pot – for boiling the pasta; I like it because it makes cooking the rigatoni easy and quick.
- Colander – to drain the pasta without mess; it helps rinse the pasta with cold water smoothly.
- Whisk or fork – for mixing the vinaigrette; I prefer it because it combines the oil and lemon easily.
- Large mixing bowl – to toss all ingredients together; it’s perfect to coat everything evenly.
- Measuring spoons and cups – to measure the dressing ingredients; keeps everything just right.
Flavor Variations & Add-Ins
- Swap feta for goat cheese or vegan cheese for a different tangy flavor or dairy-free option.
- Add toasted walnuts or pecans for extra crunch and richness.
- Include chopped roasted red peppers or sun-dried tomatoes for more depth and color.
- Use fresh basil or mint instead of parsley for a herbaceous twist.
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Ingredients You’ll Need:
- 12 oz rigatoni pasta
- 1 cup crumbled feta cheese
- 1/2 cup dried cranberries
- 2 cups fresh arugula, roughly chopped
- 1/4 cup fresh parsley, chopped
- 1/3 cup extra virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes of active preparation, mainly for boiling and cooling the pasta, plus 30 minutes of chilling time to let the flavors blend. It’s a quick and easy dish to make ahead and enjoy later.
Step-by-Step Instructions:
1. Cook the Rigatoni:
Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package directions until al dente (tender but still firm). Drain the pasta and rinse under cold water to cool it quickly and stop cooking. Set aside.
2. Make the Lemon Vinaigrette:
In a small bowl, whisk together the olive oil, fresh lemon juice, lemon zest, Dijon mustard, minced garlic, salt, and pepper until everything is well mixed and smooth.
3. Combine the Salad Ingredients:
In a large bowl, mix the cooled rigatoni with the crumbled feta cheese, dried cranberries, chopped arugula, and fresh parsley.
4. Toss with Dressing and Chill:
Pour the lemon vinaigrette over the pasta salad and toss gently to coat all ingredients evenly. Taste and adjust seasoning with salt and pepper if needed. Cover and refrigerate for at least 30 minutes to let the flavors meld beautifully.
5. Serve and Enjoy:
Serve this salad chilled or at room temperature. It’s perfect as a light main dish or a refreshing side for any meal.
Can I Use Another Type of Pasta Instead of Rigatoni?
Absolutely! Penne, ziti, or even farfalle work great as substitutes. Just make sure to cook them al dente to keep the perfect texture in the salad.
How Long Can I Store This Pasta Salad?
You can keep leftovers in an airtight container in the fridge for up to 3 days. Give it a gentle stir before serving to redistribute the dressing.
Can I Prepare This Salad Ahead of Time?
Yes! It’s perfect for making a few hours or even a day ahead. Just keep it refrigerated and toss well before serving to freshen it up.
Is There a Dairy-Free Alternative to Feta?
Definitely! You can swap feta for a dairy-free or vegan cheese alternative, or omit it entirely and add extra herbs or nuts for flavor and texture.