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Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

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This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a vibrant and refreshing pasta salad featuring salty feta, sweet cranberries, and a zesty lemon vinaigrette. Perfect as a light lunch, side dish, or make-ahead option for gatherings and meal prep.

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)

Instructions

  1. Bring a large pot of salted water to a boil. Cook rigatoni until al dente, then drain and rinse with cold water to cool.
  2. In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, honey, salt, and pepper until smooth and emulsified.
  3. In a large bowl, combine cooled pasta, crumbled feta, cranberries, chopped onion, and greens (if using).
  4. Pour vinaigrette over the salad and toss gently until evenly coated.
  5. Chill for 30 minutes if desired, then garnish with fresh herbs before serving.

Notes

  • Add toasted walnuts or almonds for crunch.
  • Mix a spoonful of Greek yogurt into the vinaigrette for a creamy version.
  • Swap rigatoni for penne, orzo, or farfalle if needed.
  • Add chickpeas, grilled chicken, or quinoa to make it a full meal.
  • Store in the fridge up to 3 days; refresh with lemon juice or olive oil as needed.

Nutrition

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