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Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

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Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a refreshing, sweet-savory pasta salad made with tangy feta, chewy dried cranberries, and a bright citrus dressing. It’s perfect for light lunches, picnics, or potlucks.

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

For the lemon vinaigrette:

  • 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

Instructions

  1. Cook rigatoni in salted boiling water until al dente. Drain and rinse with cold water. Let cool completely.
  2. In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, honey, garlic, salt, and pepper to make the vinaigrette.
  3. In a large bowl, combine cooked pasta, feta, cranberries, red onion, and greens if using.
  4. Pour vinaigrette over the salad and toss gently until evenly coated.
  5. Sprinkle nuts on top if desired. Taste and adjust seasoning.
  6. Chill in the fridge for at least 30 minutes before serving to allow flavors to meld.

Notes

  • Add grilled chicken, chickpeas, or salmon to make it a full meal.
  • Use any short pasta like penne or fusilli if you don’t have rigatoni.
  • Store leftovers in the fridge for up to 3 days. Add fresh greens or nuts just before serving for best texture.
  • Skip the feta or use a plant-based alternative for a dairy-free version.

Nutrition

Find it online: https://recipesbyliza.com/feta-cranberry-rigatoni-salad-with-lemon-vinaigrette/