Bright, tangy, and easy to make, Feta and Cranberry Rigatoni Salad is a crowd-pleasing pasta salad that balances salty cheese, sweet dried cranberries, and a lemony vinaigrette. I first riffed on this idea when I needed a make-ahead dish for a potluck and have since refined the balance of textures and acidity. If you like the same flavor play, my version of a feta and cranberry chickpea salad shares the same bright dressing approach.
Why Make This Recipe
- Flavor contrast: salty feta, sweet-tart cranberries, and bright lemon vinaigrette create a lively bite.
- Make-ahead convenience: it tastes great chilled and holds up well for 1–3 days.
- Nutritious components: whole-wheat rigatoni or added greens give fiber and complex carbs.
- Versatile for occasions: perfect for potlucks, lunches, weeknight dinners, or holiday sides.
- Personal insight: I love this because it travels well — I’ve taken it to summer barbecues and holiday gatherings and it always disappears quickly.
I also like pairing it with fall salads like the Harvest Fresh Autumn Honeycrisp Apple and Feta Salad Delight for a seasonal spread.
Recipe Overview
- Prep time: 15 minutes
- Cook time: 10–12 minutes (pasta)
- Total time: 30 minutes (including cooling)
- Servings: 6 as a side, 4 as a main
- Difficulty: Easy
- Method: Boil rigatoni until al dente, cool under cold water, toss with a lemon-Dijon vinaigrette, add crumbled feta, dried cranberries, herbs, and toasted nuts. For a shortcut, use store-bought cooked rigatoni or rotisserie protein.
This approach mirrors other fruit-and-feta combos, like the Honeycrisp apple and feta salad in technique and balance.
My Experience Making This Recipe
On my first test, the dressing was too sharp until I tempered it with honey and a little Dijon; that small change rounded the acidity without adding cloying sweetness. I also learned to toast the nuts separately and fold them in just before serving to keep them crisp. These tweaks improved texture and overall harmony.
You can see a similar quick-fix approach in my work on quick and easy feta and cranberry chickpeas where small adjustments make a big difference.
How to Make Feta and Cranberry Rigatoni Salad
Start by cooking 12 ounces of rigatoni in a large pot of well-salted boiling water (about 1 tablespoon kosher salt per 4 quarts) until al dente, 10–12 minutes. Drain and immediately rinse under cold water to stop cooking and cool the pasta for a salad; drain well. Whisk a dressing of 3 tablespoons fresh lemon juice, 1/3 cup extra-virgin olive oil, 1 teaspoon Dijon, 1 tablespoon honey, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper; toss with pasta, 1 cup crumbled feta, 3/4 cup dried cranberries, 1/2 cup toasted walnuts, and 2 cups arugula or baby spinach. Let the salad rest 15–30 minutes in the fridge for flavors to meld before serving.
I recommend using a large mixing bowl and a silicone spatula for gentle tossing so the pasta and mix-ins remain intact.
Expert Tips for Success
- Salt your pasta water generously — it’s the first seasoning layer; taste the water and it should be pleasantly salty.
- Rinse pasta under cold water only if making a cold salad; otherwise keep hot for warm preparations.
- Toast nuts at 350°F (175°C) for 6–8 minutes on a baking sheet, stirring once, until fragrant to deepen flavor.
- Use a microplane for fresh lemon zest (1 teaspoon) to brighten the dressing without extra liquid.
- If you want a creamier dressing, whisk in 2 tablespoons of plain Greek yogurt just before tossing.
Also consider using a wide, shallow bowl to toss; it coats everything evenly without crushing the pasta.
How to Serve Feta and Cranberry Rigatoni Salad
- As a main: add grilled chicken or chickpeas for protein and a simple green salad on the side.
- As a side: pair with roasted turkey or ham for holiday meals; the tart cranberries complement richer meats.
- For picnics: serve chilled in a wide dish and garnish with extra herbs (chopped parsley or basil).
- Presentation tip: finish with a drizzle of olive oil, a few whole cranberries, and a sprinkle of coarsely cracked black pepper.
Storage and Reheating Guide
Store in an airtight container in the refrigerator for up to 3 days; the pasta will soak some dressing over time, so toss with a splash of lemon juice or olive oil before serving to refresh. Freezing is not recommended because feta and dried fruit change texture when frozen and thawed. If you must freeze, freeze only the cooked rigatoni plain in a freezer-safe bag for up to 2 months and assemble the salad fresh.
Refrigerator temp should be 40°F (4°C) or below; when serving chilled leftovers, let sit 10–15 minutes at room temperature for best flavor.
Recipe Variations
- Gluten-free: use 12 oz gluten-free rigatoni (brown rice or corn blend) and follow the same cook time per package instructions.
- Dairy-free/vegan: swap feta for 1 cup of chopped marinated tofu or a dairy-free feta alternative.
- Autumn twist: add 1 cup diced roasted butternut squash and swap walnuts for pepitas.
- Herb-forward: double the herbs with 1/4 cup chopped parsley and 2 tablespoons chopped mint for a fresher profile.
Each variation has been tested in small batches; adjust dressing acidity when adding sweet roasted veggies.
Nutritional Highlights
- Good source of protein and calcium from feta (adjust if you use plant-based substitutes).
- Dried cranberries add antioxidants and sweet-tart flavor but also sugar — portion accordingly.
- Allergen info: contains wheat (pasta), dairy (feta), and tree nuts (walnuts); offer substitutions for common allergens like gluten and nuts.
Aim for 1 to 1.5 cups per serving as a side portion to balance calories and satisfaction.
Troubleshooting Common Issues
- Salad tastes flat: brighten with 1–2 teaspoons of lemon juice and a pinch of salt; acidity wakes flavors.
- Pasta turns mushy: cook 1–2 minutes less than al dente and rinse under cold water immediately to halt cooking.
- Nuts go soggy: always toast and add them right before serving to preserve crunch.
If the dressing separates after chilling, whisk briefly or shake in a jar to re-emulsify.
Frequently Asked Questions
Q: Can I make this salad the night before?
A: Yes — making it the night before allows flavors to meld. Store in the fridge and add toasted nuts and any delicate greens just before serving to preserve texture.
Q: How do I keep the feta from becoming chalky?
A: Use a good-quality block feta and crumble it by hand; store-bought pre-crumbled feta often contains anti-caking agents that dry it out faster. Add it to the salad just before chilling or serve some on top.
Q: Can I use fresh cranberries instead of dried?
A: Fresh cranberries are very tart and firm; if using them, toss with 1 tablespoon sugar and 2 tablespoons water, simmer 3–4 minutes to soften, then cool before adding. Dried cranberries give a better chew and sweetness balance for a cold salad.
Q: What’s the best way to balance the dressing?
A: Taste for three things: acid (lemon), fat (olive oil), and seasoning (salt). Start with the base ratio of 1 part acid to 3 parts oil, then adjust with 1 teaspoon Dijon and 1 tablespoon honey to smooth sharpness; finish by tasting and adding salt as needed.
Conclusion
If you want a detailed inspiration and an alternate take on the exact dressing proportions, check the original write-up at Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette. Print
Feta and Cranberry Rigatoni Salad
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A bright, tangy pasta salad with feta, dried cranberries, and a lemony vinaigrette, perfect for potlucks and meal prep.
Ingredients
- 12 ounces rigatoni
- 3 tablespoons fresh lemon juice
- 1/3 cup extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup crumbled feta cheese
- 3/4 cup dried cranberries
- 1/2 cup toasted walnuts
- 2 cups arugula or baby spinach
Instructions
- Cook rigatoni in a large pot of well-salted boiling water until al dente, about 10–12 minutes. Drain and rinse under cold water to cool.
- Whisk together lemon juice, olive oil, Dijon, honey, salt, and pepper in a bowl.
- Toss cooked pasta with the dressing, crumbled feta, cranberries, walnuts, and greens.
- Let the salad rest in the fridge for 15–30 minutes before serving.
- Serve chilled and enjoy!
Notes
Add toasted nuts right before serving to maintain crunch. Adjust dressing acidity as needed.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling, Chilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg