This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a bright and refreshing twist on pasta salad. The rigatoni noodles hold onto a tangy lemon dressing while the crumbly feta and sweet, chewy cranberries add a lovely mix of flavors and textures. It’s colorful and perfect for a light lunch or a side dish at any gathering.
I love making this salad when I want something that feels fresh but also a little special. The lemon vinaigrette gives it just the right amount of zing, and the cranberries surprise you with their sweetness against the salty feta. Plus, it’s super easy to put together, which means less time in the kitchen and more time to enjoy the meal.
One of my favorite ways to serve this salad is chilled alongside grilled chicken or on its own with some crusty bread. It keeps well in the fridge, so I often make it a day ahead to let the flavors come together even more. It’s a crowd-pleaser that I always find myself coming back to when I want something tasty without any fuss.
Key Ingredients & Substitutions
Rigatoni: This pasta shape is perfect because its grooved tubes hold onto the dressing and toppings well. You can swap with penne or ziti if needed.
Dried cranberries: They add a sweet, chewy contrast to the tangy feta. If you prefer less sweetness, try dried cherries or golden raisins.
Feta cheese: The salty, crumbly feta gives a sharp flavor. For a milder taste, you can use goat cheese or ricotta salata.
Pecans: Toasting them brings out their nuttiness. Walnuts or almonds also work well as a crunchy substitute.
Arugula or baby kale: These greens add a fresh, slightly peppery note. Spinach or mixed greens are good alternatives.
Lemon vinaigrette: Fresh lemon juice brightens the salad, while Dijon mustard and honey balance the acidity. You can swap honey for maple syrup for a vegan option.
How Do You Make the Perfect Lemon Vinaigrette That Sticks to the Pasta?
To get a smooth, well-emulsified dressing that coats the rigatoni evenly, follow these simple steps:
- Whisk the lemon juice, mustard, honey, garlic, salt, and pepper first for a smooth base.
- Slowly drizzle in olive oil while constantly whisking to combine oil and lemon juice into a creamy mix.
- Taste and adjust seasoning with salt or more honey if needed before tossing with the pasta.
- Make sure pasta is cool or room temperature to help the dressing stick better, and toss gently but thoroughly.
This gentle whisking and slow addition of oil prevents separation and gives a balanced, tangy, and slightly sweet dressing that ties all the flavors together.
Equipment You’ll Need
- Large pot – I recommend a big one so the pasta has plenty of space to cook evenly.
- Colander – for draining the pasta quickly and easily.
- Small bowl or jar – perfect for whisking the lemon vinaigrette until smooth.
- Skillet – to toast the pecans and bring out their flavor.
- Mixing bowl – for combining all the salad ingredients.
- Veggie peeler or grater – optional, if you want extra zest or garnish.
Flavor Variations & Add-Ins
- Swap dried cranberries for dried cherries or golden raisins for different sweetness and texture.
- Add grilled chicken or shrimp to make it more filling and add protein.
- Mix in chopped fresh herbs like parsley or basil for extra freshness.
- Use goat cheese or ricotta salata instead of feta for a different creamy, salty flavor.
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Ingredients You’ll Need:
Pasta Salad:
- 12 oz rigatoni pasta
- 1 cup dried cranberries
- 1 cup crumbled feta cheese
- ½ cup toasted pecans
- 2 cups fresh arugula or baby kale
- ¼ cup freshly grated Parmesan cheese (optional)
- Freshly ground black pepper, to taste
Lemon Vinaigrette:
- ¼ cup fresh lemon juice (about 1-2 lemons)
- ⅓ cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 garlic clove, minced or grated
- Salt and pepper, to taste
How Much Time Will You Need?
This salad takes about 20 minutes from start to finish. Cooking and cooling the pasta will take around 12-15 minutes, toasting pecans about 5 minutes, and preparing the vinaigrette and assembling the salad just a few minutes more. If you like, chill it for 30 minutes before serving to let the flavors meld nicely.
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook it according to the package instructions until just al dente. Drain the pasta and rinse it under cold water to cool and stop the cooking process. Set it aside to drain well.
2. Prepare the Lemon Vinaigrette:
In a small bowl or jar, whisk together lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper. Slowly drizzle in the olive oil while whisking continuously until the dressing looks smooth and well combined.
3. Toast the Pecans:
Place a dry skillet over medium heat. Add the pecans and toast them for about 3-5 minutes, stirring often to prevent burning, until they smell fragrant and look lightly browned. Remove from heat and allow them to cool.
4. Assemble the Salad:
In a large mixing bowl, combine the cooled rigatoni, dried cranberries, crumbled feta, fresh arugula or baby kale, and toasted pecans.
5. Dress and Toss:
Pour the lemon vinaigrette over the salad. Toss everything gently but thoroughly so the pasta and toppings are well coated with the dressing.
6. Finish and Serve:
Season with freshly ground black pepper to taste. If you like, sprinkle with grated Parmesan cheese. You can serve the salad immediately or chill it for 30 minutes so the flavors blend even better.
Can I Use Frozen Pasta for This Salad?
It’s best to use freshly cooked pasta for this salad to get the right texture. If you have frozen cooked pasta, thaw it completely and rinse with cold water to separate the pieces before assembling.
How Long Can I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. The salad tastes best when enjoyed within that time. Toss gently before serving again to redistribute the dressing.
Can I Substitute the Feta Cheese?
Yes! Goat cheese or ricotta salata are great alternatives if you want a milder, creamier flavor. Just crumble or cube them similarly to feta.
Is It Okay to Make the Salad Ahead of Time?
Absolutely! Making it a few hours or even the day before helps the flavors meld together. Just keep it chilled and add the arugula or baby kale right before serving if you prefer it crunchier.
