Delicious Feta & Cranberry Rigatoni Salad Recipe

The vibrant colors of the Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette dance on your plate like they’re auditioning for a food commercial. Picture creamy feta mingling with sweet, tart cranberries, all wrapped up in perfectly cooked rigatoni, drizzled with a zesty lemon vinaigrette that sings springtime. Yes, my friend, this dish doesn’t just taste good; it practically throws a party in your mouth!

I remember the first time I made this salad during a family picnic. My cousin, the self-proclaimed “salad connoisseur,” took one bite and proclaimed it the “salad of the century.” What ensued was a friendly debate over who could come up with the best name for it. Spoiler alert: no one could top “Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette.” Whether it’s a warm summer day or a cozy autumn evening, this salad is perfect for any occasion.

Ingredients for Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

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

• Rigatoni Pasta: Choose high-quality pasta for the best texture and flavor; cook until al dente for that perfect bite.

• Feta Cheese: Opt for block feta instead of crumbled for creaminess; crumble it yourself to enjoy its rich flavor.

• Dried Cranberries: These little gems add sweetness; look for unsweetened ones to balance flavors.

• Fresh Spinach: Use baby spinach for tenderness; it provides color and nutrients without overpowering.

• Red Onion: Thinly sliced red onion adds crunch and sharpness; soak in cold water to mellow its bite.

For the Dressing:

• Extra Virgin Olive Oil: Use high-quality olive oil for richness; it elevates the entire dish.

• Fresh Lemon Juice: Squeeze fresh lemons for brightness; bottled juice won’t give the same zing.

• Dijon Mustard: A teaspoon adds depth and balances acidity; choose smooth mustard for easy blending.

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

Begin by boiling salted water in a large pot. Add rigatoni and cook according to package instructions until al dente. Drain and rinse under cold water to stop cooking.

Step 2: Prepare the Vegetables

While the pasta cools, chop fresh spinach and thinly slice red onion. If you prefer a milder flavor from the onion, soak slices in cold water for about five minutes before using.

Step 3: Make the Dressing

In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper until smooth. Taste and adjust seasoning if needed—it’s all about finding your perfect balance!

Step 4: Combine Ingredients

In a large mixing bowl, combine cooled rigatoni, spinach, red onion, dried cranberries, and crumbled feta cheese. Pour dressing over everything and gently toss until well coated.

Step 5: Chill

Cover the salad with plastic wrap and let it chill in the refrigerator for at least thirty minutes before serving. This allows flavors to mingle beautifully.

Step 6: Serve

Transfer to plates or a large serving bowl. Drizzle any remaining dressing on top and prepare yourself for compliments!

Now you have everything you need to create this stunning Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette! Enjoy every colorful bite!

Perfecting the Cooking Process

Start by boiling your rigatoni until al dente. While that’s cooking, whip up your lemon vinaigrette. Once the pasta is ready, toss it with feta, cranberries, and greens for a vibrant meal.

Add Your Touch

Feel free to swap out feta for goat cheese or add in some sliced almonds for crunch. If you’re feeling zesty, throw in some diced cucumbers or cherry tomatoes to brighten things up even more.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. For reheating, just toss it in the microwave briefly or enjoy it cold as a refreshing lunch option.

Sometimes I whip this Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette for friends’ gatherings, and they rave about it! Their smiles after tasting it always make my day brighter.

FAQs

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

To make Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette, gather rigatoni pasta, crumbled feta cheese, dried cranberries, fresh spinach, and cherry tomatoes. For the dressing, you’ll need olive oil, fresh lemon juice, Dijon mustard, honey, salt, and black pepper. These ingredients combine to create a deliciously tangy and refreshing salad that’s perfect for any occasion.

How long does it take to prepare Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette?

Preparing Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette typically takes around 20 to 30 minutes. Cooking the rigatoni may take about 10-12 minutes, while chopping vegetables and mixing the dressing will require an additional 15 minutes. This makes it an excellent choice for a quick lunch or a last-minute side dish at dinner.

Can I customize the Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette?

Yes, you can easily customize this salad to suit your taste. Feel free to add protein like grilled chicken or chickpeas for extra nutrition. You can also substitute other greens such as arugula or kale. If you prefer a different cheese, goat cheese works beautifully too. Experimenting with these variations can lead to new favorite combinations.

How should I store leftover Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette?

Store leftover Feta & Cranberry Rigatoni Salad in an airtight container in the refrigerator. It will stay fresh for up to three days. However, if possible, store the salad dressing separately to prevent the pasta from becoming soggy. When ready to eat again, simply toss in some extra dressing if needed for freshness.

Conclusion for Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a vibrant and healthy dish that combines flavors beautifully. With simple ingredients like pasta, feta cheese, and cranberries tossed in a zesty lemon vinaigrette, it’s both delicious and easy to prepare. This salad is perfect for meal prep or serving during gatherings. Enjoy its delightful taste while knowing you’re treating yourself to something nutritious!

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Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

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• Author: Jennifer
• Total Time: 27 minutes
• Yield: Serves 6

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Description

Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a colorful and refreshing dish that combines creamy feta, sweet cranberries, and fresh spinach with perfectly cooked rigatoni, all tossed in a zesty lemon vinaigrette.

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Ingredients

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• 8 oz rigatoni pasta
• 1 cup crumbled feta cheese
• 1 cup dried cranberries (unsweetened)
• 2 cups baby spinach (chopped)
• 1/2 cup red onion (thinly sliced)
• 1/4 cup extra virgin olive oil
• 1/4 cup fresh lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste

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Instructions

1. Cook rigatoni in salted boiling water until al dente, about 10-12 minutes. Drain and rinse under cold water.
2. While pasta cools, chop spinach and thinly slice red onion. Soak onion in cold water for five minutes for a milder flavor.
3. In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper.
4. In a large bowl, combine cooled rigatoni, spinach, red onion, cranberries, and feta. Pour dressing over the top and toss gently.
5. Cover and chill in the refrigerator for at least 30 minutes before serving to enhance flavors.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Salad
• Method: Mixing
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 cup (approximately 200g)
• Calories: 320
• Sugar: 12g
• Sodium: 450mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 4g
• Protein: 9g
• Cholesterol: 25mg