Name: Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Prep time: 10 min
Cook time: 10 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 12 oz rigatoni pasta; 1/2 cup crumbled feta cheese; 1/2 cup dried cranberries; 1/2 small red onion, thinly sliced; 1–2 cups arugula or baby spinach (optional); 1/3 cup toasted almonds or walnuts (optional); Salt and pepper to taste; 1/4 cup fresh lemon juice; 1/3 cup olive oil; 1 tsp Dijon mustard; 1 tbsp honey or maple syrup; 1 clove garlic, minced; Salt and pepper to taste

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Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a bright, tangy, and perfectly balanced pasta salad that brings sweet and savory together in every bite. With salty feta, chewy dried cranberries, and a zesty lemon vinaigrette, this dish is a refreshing twist on traditional pasta salads—and I love making it for picnics, potlucks, or light lunches.

Why I Love This Recipe

I love this recipe because it feels light and refreshing while still being hearty enough to serve as a main or a side. The creamy feta contrasts beautifully with the tart cranberries, and the lemon vinaigrette brings everything together with a citrusy pop. It’s easy to make ahead, holds up well in the fridge, and always tastes like summer in a bowl. Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Rigatoni pasta
Feta cheese, crumbled
Dried cranberries
Arugula or baby spinach (optional for greens)
Red onion, thinly sliced
Toasted almonds or walnuts (optional for crunch)
Salt and pepper to taste

For the lemon vinaigrette:

Fresh lemon juice
Olive oil
Dijon mustard
Honey or maple syrup
Garlic, minced
Salt and pepper

Directions

I cook the rigatoni in salted water until al dente, then drain and rinse it under cold water to stop the cooking. I let it cool completely.
While the pasta cools, I whisk together the lemon juice, olive oil, Dijon mustard, honey, garlic, salt, and pepper to make the vinaigrette.
In a large bowl, I combine the pasta with crumbled feta, cranberries, red onion, and greens if I’m using them.
I pour the vinaigrette over the salad and toss everything gently until coated.
I taste and adjust seasoning, then sprinkle nuts on top if I want an extra layer of texture.
I chill it in the fridge for at least 30 minutes before serving so the flavors can develop.

Servings and Timing

This recipe serves 4–6.
Prep time: 10 minutes
Cook time: 10 minutes
Chill time: 30 minutes
Total time: 50 minutes

Variations

Add protein: I sometimes add grilled chicken, chickpeas, or salmon to make it a complete meal.
Use different pasta: Bowties, penne, or fusilli all work great in place of rigatoni.
Swap the greens: I use kale, baby spinach, or mixed herbs depending on what I have.
Dairy-free version: I skip the feta or use a dairy-free alternative.
Change the nuts: Toasted pecans or sunflower seeds also add a great crunch.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The salad tastes even better the next day as the flavors soak in. If I’m storing it for longer, I keep the dressing separate and toss it just before serving. No reheating is needed—this salad is best served cold or at room temperature. Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

FAQs

Can I make this salad ahead of time?

Yes, I often make it a day in advance. I sometimes wait to add the greens or nuts until just before serving so they stay fresh and crisp.

What kind of feta works best?

I prefer block feta in brine because it’s creamier and more flavorful than pre-crumbled. I just crumble it by hand.

Can I use fresh cranberries?

I wouldn’t for this recipe—dried cranberries give the perfect chew and sweetness. Fresh ones are too tart unless they’re cooked.

Is this good for meal prep?

Absolutely. I portion it into containers and keep it in the fridge for quick lunches throughout the week.

What can I serve this with?

It pairs well with grilled meats, sandwiches, or as part of a brunch spread. I also enjoy it on its own as a light lunch.

Conclusion

Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is one of those recipes that’s simple, flavorful, and versatile. I love how the sweet cranberries and salty feta work so well together, and the lemon vinaigrette brings it all to life. Whether I’m serving it as a side dish or a light main, it’s always a refreshing, crowd-pleasing favorite.