This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a fresh and colorful dish that brings together creamy feta cheese, sweet dried cranberries, and tender rigatoni pasta all tossed in a bright and zesty lemon dressing. The combination of flavors and textures makes it feel light but satisfying, perfect for any time of the year.
I love making this salad when I want something easy yet a bit special. The tartness from the cranberries pairs so nicely with the salty feta, and the lemon vinaigrette gives everything a cheerful lift. I usually whip it up for picnics or casual get-togethers because everyone always seems to enjoy it, and it travels well too.
Whenever I serve this salad, I like to add a sprinkle of fresh herbs, like parsley or basil, to brighten it up even more. It’s one of those dishes that’s simple to put together but feels colorful and fresh on the plate. Plus, it’s a great way to make pasta salad feel a little different and exciting!
Key Ingredients & Substitutions
Rigatoni Pasta: Rigatoni holds the dressing well thanks to its ridges and hollow shape. If you can’t find rigatoni, penne or ziti are great substitutes.
Kale or Arugula: Both add a fresh, leafy crunch. I prefer kale for sturdiness, but arugula gives a peppery bite. Spinach can work too if you like a milder flavor.
Dried Cranberries: These add a sweet-tart pop that balances the salty feta. You can swap for dried cherries or golden raisins if cranberries aren’t available.
Feta Cheese: Crumbled feta provides a creamy, tangy taste. If you want a milder option, try goat cheese or queso fresco.
Lemon Vinaigrette: Fresh lemon juice brightens the whole salad. If you don’t have fresh lemon, use bottled lemon juice but add a pinch of zest for extra zestiness.
How Can You Make a Perfect Lemon Vinaigrette for This Salad?
Lemon vinaigrette is simple but needs balance to avoid tasting too sour or oily. Here’s how I do it:
- Start with fresh lemon juice for bright, natural flavor.
- Whisk in olive oil slowly to create an emulsion that coats each pasta piece well.
- Add a touch of honey or maple syrup to soften the sharpness and add subtle sweetness.
- Include Dijon mustard to help the dressing thicken slightly and emulsify better.
- Season with salt and pepper last, tasting often to get the right balance.
Mixing the vinaigrette while the pasta is hot helps it absorb flavors better, but tossing once cooled keeps the salad fresh and vibrant.
Equipment You’ll Need
- Large pot – I like a big one to cook the pasta easily without overflowing.
- Colander – makes draining the pasta simple and mess-free.
- Whisk or fork – helps you mix the lemon vinaigrette smoothly.
- Mixing bowl – large enough to toss all the salad ingredients comfortably.
- Cutting board and knife – for chopping greens, herbs, and garlic.
Flavor Variations & Add-Ins
- Use crumbled goat cheese instead of feta for a milder, tangy flavor.
- Add toasted nuts, like pecans or walnuts, for crunch and richness.
- Stir in cooked, shredded chicken or turkey to make it more filling.
- Swaps dried cranberries for chopped dried apricots or cherries for a different sweet note.
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Ingredients You’ll Need:
- 12 oz rigatoni pasta
- 1 cup fresh kale or arugula, chopped
- 3/4 cup dried cranberries
- 1/2 cup crumbled feta cheese
- 4 slices bacon, cooked and crumbled (optional for garnish)
- 1 lemon, juiced
- 1/4 cup olive oil
- 1 tsp honey or maple syrup
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- Salt and freshly ground black pepper, to taste
- Fresh parsley (optional, chopped for garnish)
Time Needed:
This salad takes about 20 minutes in total. Cooking the pasta takes around 10-12 minutes, and preparing the dressing plus assembling the salad takes about 8-10 minutes. If you’d like, chill it for 30 minutes before serving to let the flavors blend beautifully.
Step-by-Step Instructions:
1. Cook the Rigatoni Pasta:
Fill a large pot with water, add a pinch of salt, and bring it to a boil. Add the rigatoni and cook according to the package instructions until it’s just tender but still firm (al dente). Drain the pasta and rinse under cold water to cool it down quickly. Transfer the cooled rigatoni to a large mixing bowl.
2. Make the Lemon Vinaigrette:
In a small bowl, whisk together the lemon juice, olive oil, honey (or maple syrup), Dijon mustard, minced garlic, salt, and pepper until the dressing is smooth and combined. This fresh, zesty dressing will brighten the whole salad.
3. Toss the Salad:
Add the chopped kale or arugula to the pasta bowl. Pour the lemon vinaigrette over everything, then toss gently to coat evenly.
4. Add Cranberries, Feta, and Optional Bacon:
Fold in the dried cranberries and crumbled feta cheese. If you like, sprinkle the cooked and crumbled bacon on top for some savory crunch. Add chopped fresh parsley if you want a fresh herbal touch.
5. Adjust and Serve:
Give the salad a taste and add more salt, pepper, or lemon juice if you’d like more zing. You can serve the salad right away, or chill it in the fridge for about 30 minutes to let all the flavors meld together wonderfully.
Enjoy this fresh, tangy pasta salad as a perfect side or a light lunch that combines creamy feta, sweet cranberries, and zesty lemon in every bite!
Can I Use a Different Type of Pasta?
Absolutely! While rigatoni works great because its ridges and hollow center hold the dressing well, you can substitute penne, ziti, or even rotini without any problem.
Can I Make This Salad Ahead of Time?
Yes, you can prepare this salad a few hours in advance and refrigerate it. Just toss the salad with the vinaigrette right before serving to keep the greens fresh and prevent sogginess.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Give it a good stir before serving and add a splash of olive oil or lemon juice if the pasta has dried out.
Can I Omit the Bacon?
Definitely! The bacon adds extra crunch and savory flavor, but the salad is delicious on its own with just feta and cranberries. For a vegetarian option, simply skip the bacon altogether.
