Name: Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Prep time: 15 min
Cook time: 12 min
Total time: PT-491239H23M48S
Cuisine: Mediterranean
Ingredients: 12 oz rigatoni pasta; 3/4 cup crumbled feta cheese; 1/2 cup dried cranberries; 1/4 cup chopped red onion or shallot; 1–2 cups baby spinach or arugula (optional); For the lemon vinaigrette:; 1/4 cup fresh lemon juice (about 2 lemons); 1/3 cup olive oil; 1 teaspoon Dijon mustard; 1 teaspoon honey or maple syrup; Salt and black pepper, to taste; Fresh parsley or mint, chopped (optional, for garnish)

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This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a bright, tangy, and slightly sweet pasta salad that’s perfect for any season. It brings together salty feta, chewy dried cranberries, and a fresh lemon vinaigrette to create a flavor-packed dish that I love serving for lunch, as a side, or at picnics.

Why You’ll Love This Recipe

I love this salad because it’s a perfect mix of creamy, tart, and savory. The rigatoni holds the vinaigrette beautifully, and every bite is full of texture and contrast—from the soft cheese to the sweet cranberries and the fresh lemony zing. It’s quick to make, easy to prep ahead, and feels light yet satisfying.

Ingredients

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

Rigatoni pasta
Crumbled feta cheese
Dried cranberries
Baby spinach or arugula (optional, for added greens)
Chopped red onion or shallot
Lemon juice
Olive oil
Dijon mustard
Honey or maple syrup
Salt and black pepper
Fresh parsley or mint (optional, for garnish)

Directions

Cook the Pasta:
I cook the rigatoni in salted boiling water until al dente, then drain and rinse it under cool water to stop the cooking and chill it down.
Make the Lemon Vinaigrette:
In a small bowl, I whisk together lemon juice, olive oil, Dijon mustard, honey, salt, and pepper until smooth and emulsified.
Assemble the Salad:
In a large mixing bowl, I combine the cooled rigatoni, crumbled feta, dried cranberries, and chopped red onion. If I’m adding greens, I toss them in now.
Dress the Salad:
I pour the vinaigrette over the pasta and toss gently until everything is coated evenly.
Chill and Garnish:
I like to chill the salad for at least 30 minutes before serving so the flavors can blend. Just before serving, I sprinkle fresh herbs on top for extra freshness.

Servings and timing

This recipe serves about 6 people. It takes me around 15 minutes to prep and 10–12 minutes to cook the pasta, plus 30 minutes for optional chilling. Total time: about 30–45 minutes.

Variations

Add nuts: I like tossing in chopped toasted walnuts or almonds for crunch.
Make it creamy: A spoonful of Greek yogurt mixed into the vinaigrette gives it a creamier texture.
Swap the pasta: I sometimes use farfalle, penne, or orzo depending on what I have on hand.
Add protein: Grilled chicken, chickpeas, or cooked quinoa make it more filling as a main dish.

Storage/Reheating

I store the salad in an airtight container in the fridge for up to 3 days. It’s best served cold or at room temperature. I usually give it a quick toss before serving again and sometimes add a drizzle of extra lemon juice or olive oil if it needs a refresh.

FAQs

Can I make this salad ahead of time?

Yes. I often make it a few hours in advance or even the night before. Just keep the greens separate until serving if I’m using them.

Can I use bottled lemon juice?

I prefer fresh lemon juice for the best flavor, but in a pinch, bottled lemon juice will work too. I usually reduce the amount slightly since it’s more concentrated.

Is this salad good for meal prep?

Definitely. I portion it into containers and take it for lunch throughout the week. It holds up really well in the fridge.

Can I serve this warm?

I prefer it cold or room temp, but I’ve also served it slightly warm right after making it. The feta softens a bit, which is delicious.

What if I don’t have Dijon mustard?

I’ve used regular yellow mustard or even a bit of white wine vinegar as a substitute. It changes the flavor slightly but still works great.

Conclusion

This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a flavorful, refreshing pasta salad that’s just as fitting for a casual lunch as it is for a holiday table. I love how easy it is to put together and how the sweet, tangy, and savory elements balance each other out. Whether I’m making it for a gathering or meal prepping for the week, it’s always a reliable favorite.