Looking for a refreshing yet satisfying pasta salad recipe that’s perfect for picnics, potlucks, or easy lunches? This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette combines sweet and savory flavors with a tangy citrus kick. The hearty rigatoni, creamy feta, chewy cranberries, and crunchy walnuts make this a standout dish. Whether you’re serving it cold at a summer gathering or meal-prepping for the week, this easy vegetarian pasta salad is bursting with flavor and texture.
Ingredients
For the Salad:
- 12 oz rigatoni pasta
- ½ cup feta cheese, crumbled
- ½ cup dried cranberries
- ¼ cup walnuts, chopped
- 2 cups fresh spinach leaves
- ¼ red onion, thinly sliced (optional)
- Salt and black pepper to taste
For the Lemon Vinaigrette:
- ¼ cup olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon lemon zest
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Drain and rinse under cold water to cool. Set aside.
Step 2: Make the Lemon Vinaigrette
In a small bowl or jar, whisk together the olive oil, lemon juice, zest, honey, mustard, garlic, salt, and pepper until well combined. Taste and adjust seasoning as needed.
Step 3: Assemble the Salad
In a large mixing bowl, combine the cooled pasta, spinach, cranberries, walnuts, and red onion (if using). Drizzle the lemon vinaigrette over the salad and toss gently to combine.
Step 4: Add Feta
Crumble the feta cheese over the top and lightly toss again. Season with additional salt and pepper if needed.
Step 5: Chill & Serve
Refrigerate for at least 30 minutes before serving to let the flavors meld together. Serve cold or at room temperature.
Why You’ll Love This Feta & Cranberry Pasta Salad:
- A unique twist on traditional pasta salads
- Packed with Mediterranean flavors
- Ideal for vegetarians
- Great for make-ahead lunches or gatherings
- Quick and easy with minimal prep
- The lemon vinaigrette adds a light and refreshing touch
Serving Suggestions:
- Perfect as a side for grilled chicken or salmon
- Serve as a standalone vegetarian main dish
- Add grilled tofu or chickpeas for added protein
- Pairs well with a crisp white wine or lemonade
Pro Tips for the Perfect Feta & Cranberry Rigatoni Salad
- Use al dente pasta – Overcooked pasta will become mushy after chilling.
- Rinse pasta with cold water – This stops the cooking and cools it down quickly.
- Toast your walnuts – It intensifies their flavor and adds a crisp texture.
- Use fresh lemon juice – Bottled juice won’t give the same bright flavor.
- Add the vinaigrette while pasta is slightly warm – It helps the flavors absorb better.
- Massage the spinach – Slightly wilted spinach blends better with pasta.
- Use high-quality olive oil – A good oil makes a noticeable difference in the vinaigrette.
- Chill before serving – This gives all the ingredients time to meld.
- Swap walnuts for pecans or almonds – Great for those with taste preferences or allergies.
- Make it ahead – It stores well for up to 3 days in the fridge.
- Crumble your own feta – It tastes fresher and is creamier than pre-crumbled.
- Use baby spinach – It’s more tender and better suited to cold salads.
- Add fresh herbs – Basil, mint, or parsley add a fresh kick.
- Layer in a jar for meal prep – Keep dressing at the bottom and shake before eating.
- Try it warm – Slightly heat the salad for a cozy version in cooler weather.
- Add protein – Grilled chicken, shrimp, or chickpeas are great additions.
- Make it vegan – Skip the feta or use a plant-based cheese alternative.
- Don’t skip the lemon zest – It’s small but adds a big punch of citrus flavor.
- Double the vinaigrette – It’s great on other salads, roasted veggies, or grains.
- Use different pasta shapes – Farfalle, penne, or rotini work well too.
❓ Frequently Asked Questions (FAQs)
1. Can I make this pasta salad ahead of time?
Yes, it actually tastes better after chilling for 30 minutes or more.
2. How long does it last in the fridge?
Up to 3 days when stored in an airtight container.
3. Can I use a different pasta shape?
Absolutely—penne, farfalle, or rotini all work well.
4. Can I substitute fresh cranberries for dried?
No, dried cranberries are recommended for sweetness and texture.
5. Is this recipe vegetarian?
Yes, it contains no meat or animal-based rennet in the cheese.
6. How do I make it vegan?
Use a vegan feta or omit the cheese and substitute maple syrup for honey.
7. Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for flavor.
8. What can I use instead of walnuts?
Try almonds, pecans, or sunflower seeds.
9. Can I use arugula instead of spinach?
Yes, but keep in mind arugula has a peppery bite.
10. Can I serve it warm?
Yes, it can be served warm or cold depending on preference.
11. Can I add protein to make it a meal?
Yes, grilled chicken, shrimp, or chickpeas work great.
12. Is this a good dish for potlucks or picnics?
Definitely—it’s easy to transport and tastes great chilled.
13. Can I add other vegetables?
Sure, try cucumbers, cherry tomatoes, or roasted bell peppers.
14. Can I use goat cheese instead of feta?
Yes, goat cheese offers a tangier, creamier texture.
15. What if I don’t like Dijon mustard?
You can reduce the amount or leave it out, but it enhances the vinaigrette.
16. Is there a nut-free version?
Yes, simply omit the nuts or replace with crunchy seeds.
17. What’s the best way to store leftovers?
Keep it in an airtight container in the fridge.
18. How do I prevent it from drying out in the fridge?
Stir in a little extra vinaigrette or olive oil before serving.
19. Can I freeze this salad?
Freezing is not recommended due to the pasta and spinach texture.
20. How can I make it more filling?
Add more protein or serve it alongside grilled meat or fish.