Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

 Description

This refreshing pasta salad combines al dente rigatoni, creamy feta, and sweet-tart cranberries tossed in a bright lemon vinaigrette. It’s a perfect balance of flavors—savory, tangy, and slightly sweet—with a satisfying texture from fresh vegetables and optional crunchy toppings. Ideal for picnics, potlucks, or light meals.

 Servings

Serves: 4–6 people

 Ingredients

For the Salad:

• 300g rigatoni pasta
• 1 cup dried cranberries
• 150g feta cheese (crumbled)
• 1 cup cherry tomatoes (halved)
• 1 cucumber (diced)
• ¼ cup red onion (finely chopped)
• 2 cups fresh spinach or parsley (chopped)
• ¼ cup toasted almonds or pine nuts (optional)

For the Lemon Vinaigrette:

• ¼ cup olive oil
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tsp honey (or maple syrup)
• 1 tsp Dijon mustard
• Salt and black pepper to taste

 Instructions

1. Cook Pasta
   • Boil rigatoni in salted water until al dente.
   • Drain and rinse under cold water to cool.
2. Prepare Dressing
   • Whisk together olive oil, lemon juice, zest, honey, mustard, salt, and pepper.
3. Assemble Salad
   • In a large bowl, combine pasta, cranberries, feta, vegetables, and greens.
4. Toss
   • Pour vinaigrette over the salad and gently toss.
5. Finish
   • Add nuts (optional) and adjust seasoning.
6. Chill & Serve
   • Refrigerate for 20–30 minutes for best flavor.

 Notes

• Use block feta for better flavor vs pre-crumbled.
• Letting the salad sit enhances the taste.
• Adjust lemon depending on how tangy you like it.

 Tips

• Add grilled chicken for protein.
• Swap cranberries with pomegranate seeds for freshness.
• Use whole wheat pasta for extra fiber.
• Don’t overdress—add dressing gradually.

 Nutritional Information (Approx per serving)

• Calories: 320–380 kcal
• Protein: 9–12g
• Carbohydrates: 40–45g
• Fat: 14–18g
• Fiber: 3–5g
• Sugar: 8–12g

 Health Benefits

• Feta cheese: Provides calcium & protein
• Cranberries: Rich in antioxidants
• Olive oil: Heart-healthy fats
• Vegetables: Vitamins, hydration, fiber
• Lemon: Boosts digestion & immunity

 Q&A

Q1: Can I make this ahead of time?
Yes! It tastes even better after a few hours in the fridge.

Q2: Can I use fresh cranberries?
You can, but they’ll be very tart—better to sweeten or cook them slightly.

Q3: How long does it last?
Up to 3 days refrigerated in an airtight container.

Q4: Can I make it vegan?
Yes—replace feta with vegan cheese and use maple syrup instead of honey.

Q5: What protein can I add?
Grilled chicken, shrimp, chickpeas, or tofu work great.