Pin it
This colorful rigatoni salad blends tangy feta with juicy cranberries and a zesty lemon dressing, making a pasta dish that's great for both a simple lunch or standout side. The mix of textures and tastes keeps things exciting, and you can make it ahead for easy entertaining.
I whipped up this pasta salad for a backyard cookout when I wanted something that wouldn't spoil in sunny weather. It was such a crowd-pleaser that folks were fighting over the last bits and begging for my recipe before we even got to the sweet stuff.
- Rigatoni pasta has the ideal shape to trap bits of cheese and sauce in its grooves and hollow middle
- Feta cheese delivers a salty kick that works against the sweet components. Try to get real Greek feta stored in liquid for top-notch taste
- Dried cranberries bring a sweet chewiness. Go for ones without added sugar if you can for better flavor balance
- Red onion adds a zingy crunch that cuts the richness. Dunk in cold water for a few minutes if you want it milder
- Fresh parsley adds pop of color and herby freshness. Skip the dried stuff for this dish
- Olive oil creates the foundation of our dressing. Grab a nice extra virgin for fuller taste
- Lemon juice gives the tang that balances the heavier ingredients. Always go fresh here
- Honey contributes a touch of sweetness to balance the dressing. Your local stuff works wonders
- Dijon mustard helps blend the dressing while adding depth
- Salt and pepper are needed to make all the flavors sing together
Tasty Feta Cranberry Rigatoni Salad with Lemon Vinaigrette
- Cook the pasta
- Fill a big pot with lots of salted water and bring it to a bubble. Toss in the rigatoni and cook until it's got some bite left, usually around 10-12 minutes. Your pasta should still have a little firmness when you bite it. Cut one piece in half to check it's cooked but not too soft.
- Cool the pasta
- Empty the pasta into a strainer and right away run cold water over it, moving it around with your hands so everything cools down fast. This stops it from cooking more and getting mushy. Let it drain really well for about 5 minutes, giving the strainer a shake now and then to get the water out.
- Prepare the mix-ins
- While your pasta is cooling down, break up the feta with your hands for a chunky look instead of cutting it. Chop the red onion into tiny bits, no bigger than 1/4 inch so they spread out nicely in the salad. Roughly chop the parsley, keeping some of the small stems for extra taste.
- Create the vinaigrette
- Grab a small bowl and mix the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper. Stir it hard until it gets a bit thick and blended, about half a minute. Give it a taste and fix it if needed—maybe more lemon for zip or honey for sweetness.
- Assemble the salad
- Take a big mixing bowl and throw in the cooled pasta, cranberries, red onion, broken-up feta, and chopped parsley. Pour your dressing over everything. With two big spoons, carefully mix it all up until the dressing coats everything, but don't stir so hard you smash the pasta or feta.
- Rest and serve
- For the yummiest results, cover your salad and stick it in the fridge for half an hour before eating so the flavors can mingle. Just before you serve it, give it a gentle mix and try a bite, adding more salt or pepper if it needs it. Enjoy it cold or room temp.
Those dried cranberries are really the hidden gem in this dish. I stumbled on using them in pasta salad during a kitchen cleanout when fresh stuff was scarce. Their chewy texture and sweet punch create tiny flavor explosions that totally change what might be just an average pasta salad.
Pin it
Do-Ahead Wonder
This salad actually gets better after chilling in the fridge. You can make it up to a day ahead for the fullest flavor, though keep in mind the pasta will drink up some of the dressing as it sits. If you're making it more than a couple hours before serving, maybe save about a third of the dressing to add just before you put it out. The pasta keeps soaking up all those tasty flavors the longer it sits.
Smart Pasta Pointers
Getting pasta salad right starts with cooking the pasta properly. Always use water that's as salty as seawater - this is your only shot at seasoning the pasta itself. Cook your rigatoni just until it has a slight bite since it'll soften more as it soaks in the dressing. For pasta salad specifically, you want to rinse it after cooking - this stops it from overcooking and washes away the starch that would make your salad sticky.
Year-Round Variations
This flexible salad changes nicely with the calendar. For spring, try adding quickly boiled asparagus tips and swap some parsley for mint. Summer calls for tiny tomatoes and chopped cucumber. In fall, go for roasted butternut chunks and sage. Winter versions can include jarred red peppers and olives. The basic recipe gives you a great starting point for seasonal creativity while keeping its core flavor balance.
Pin it
Frequently Asked Questions
- → Can I prepare this ahead of time?
Yep, you can make this dish up to a day earlier. The flavors get better as they soak together in the fridge. Just aim to eat it within 48 hours for the best taste and texture.
- → Is there a good swap for feta?
Absolutely! Goat cheese is a creamier alternative. Other options could be ricotta salata, crumbled cotija, or blue cheese if you're into bold flavors.
- → How do I add protein?
Grilled chicken or shrimp works great. For vegetarians, toss in chickpeas, or toasted nuts like almonds or walnuts—they add crunch and protein.
- → Can I use a different kind of pasta?
Totally! Short pasta shapes like penne, bow ties, or spirals are great alternatives. You can also go with whole-grain or gluten-free pasta if needed.
- → What if the vinaigrette's too tangy?
If it's too sharp, stir in a little more honey—start small, about 1/2 teaspoon at a time, and taste. A dash of orange juice can also add sweetness without losing the citrus vibe.
- → What herbs can I use instead of parsley?
Fresh mint, dill, or basil are excellent swaps. Or mix a couple of them! For something bolder, try tossing in arugula to add a peppery bite.