Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

Table of Contents

Introduction

This rigatoni salad is a perfect balance of sweet and savory flavors. Tangy feta cheese, tart cranberries, and crunchy nuts are tossed with tender pasta and a bright, zesty lemon vinaigrette. It’s a great side dish for gatherings or a light and satisfying lunch!

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients

For the Salad:

8 oz rigatoni pasta, cooked and cooled

½ cup feta cheese, crumbled

⅓ cup dried cranberries

¼ cup toasted walnuts or pecans, chopped

½ cup baby spinach or arugula (optional)

¼ cup red onion, thinly sliced

¼ cup cucumber, diced (optional)

For the Lemon Vinaigrette:

3 tablespoons olive oil

2 tablespoons lemon juice (freshly squeezed)

1 teaspoon honey or maple syrup

½ teaspoon Dijon mustard

½ teaspoon garlic powder

Salt & pepper, to taste

Instructions

Cook the Pasta

Cook the rigatoni according to package instructions until al dente.

Drain, rinse under cold water, and set aside to cool.

Make the Lemon Vinaigrette

In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, garlic powder, salt, and pepper until well combined.

Assemble the Salad

In a large bowl, combine the cooled rigatoni, feta, cranberries, walnuts, red onion, spinach, and cucumber.

Drizzle with the lemon vinaigrette and toss gently to coat.

Serve & Enjoy

Let the salad sit for 5-10 minutes to allow the flavors to blend.

Tips & Tricks

Use Whole Wheat or Gluten-Free Pasta – For a healthier twist.

Let It Marinate – The flavors get even better after sitting for 30 minutes.

Make It Protein-Packed – Add grilled chicken or chickpeas for extra protein.

Swap the Greens – Try kale, romaine, or mixed greens instead of spinach.

Extra Creamy? – Mix in a spoonful of Greek yogurt for a creamier dressing.

Nutrition Facts (Per Serving, Approximate)

Calories: ~320

Protein: 8g

Fat: 15g

Carbohydrates: 40g

Fiber: 3g

Sugar: 7g

Sodium: ~220mg