Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a vibrant, flavor-packed dish perfect for any occasion! The combination of creamy feta, sweet dried cranberries, crunchy toasted walnuts, and a zesty lemon vinaigrette makes every bite irresistible. Whether served as a light meal or a side dish, this pasta salad is quick, easy, and guaranteed to impress!
Why You’ll Love This Recipe
- Quick Preparation: With just 20 minutes from start to finish, this salad is perfect for busy weeknights.
- Flavor Explosion: The mix of feta, cranberries, and walnuts creates a delightful balance of flavors and textures.
- Versatile Dish: Ideal for lunch, dinner, or as a potluck contribution; it fits any occasion seamlessly.
- Nutritious Ingredients: Packed with spinach and healthy fats from walnuts, this salad nourishes your body while satisfying your taste buds.
- Customizable: Feel free to add your favorite veggies or proteins to make it your own.
Tools and Preparation
Before you start creating this delicious Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette, gather your tools. Having everything ready will streamline the process.
Essential Tools and Equipment
- Large pot
- Colander
- Mixing bowl
- Whisk
- Knife
- Cutting board
Importance of Each Tool
- Large pot: Essential for boiling the rigatoni pasta evenly.
- Colander: Helps drain the pasta quickly after cooking without losing any.
- Mixing bowl: Perfect for combining all the ingredients without making a mess.
- Whisk: Ensures that the lemon vinaigrette mixes thoroughly for even flavor distribution.
Ingredients
Pasta Base
- 12 oz rigatoni pasta
Flavorful Additions
- 1/2 cup crumbled feta cheese
- 1/3 cup dried cranberries
- 1/4 cup toasted walnuts, chopped
- 2 cups baby spinach
- 1/4 red onion, thinly sliced
Zesty Vinaigrette
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Salt and black pepper, to taste
How to Make Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Step 1: Cook the Rigatoni
Boil the rigatoni according to package instructions until al dente. Drain in a colander and rinse under cold water to stop the cooking process.
Step 2: Prepare the Vinaigrette
In a small bowl, whisk together:
Extra virgin olive oil
Fresh lemon juice
Honey
Dijon mustard
Salt and black pepper
Make sure everything is well combined.
Step 3: Combine Ingredients
In a large mixing bowl, combine:
Cooked rigatoni
Crumbled feta
Dried cranberries
Toasted walnuts
Baby spinach
Sliced red onion
Toss gently to mix all the ingredients.
Step 4: Dress the Salad
Drizzle the prepared lemon vinaigrette over the salad. Toss gently again to coat all ingredients evenly with dressing.
Step 5: Serve and Enjoy
You can serve immediately or chill in the refrigerator for about 15 minutes to enhance flavors before serving. Enjoy your Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette!
How to Serve Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is versatile and can be enjoyed in many ways. Whether you want to serve it as a light meal or an exciting side dish, here are some ideas to elevate your serving experience.
As a Main Dish
- Serve chilled for a refreshing lunch option.
- Pair with grilled chicken or shrimp for added protein.
As a Side Dish
- Complement barbecued meats for a summer cookout.
- Serve alongside roasted vegetables for a well-rounded meal.
For Meal Prep
- Pack in lunch containers for easy grab-and-go meals.
- Store in the refrigerator for up to three days; flavors will meld beautifully.
At Potlucks and Gatherings
- Transfer to a large bowl and garnish with extra feta for presentation.
- Include serving utensils to make it easy for guests to help themselves.
With Bread
- Offer with crusty bread or garlic bread for a satisfying meal.
- Use as a topping on toasted baguette slices for an elegant appetizer.
How to Perfect Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
To achieve the best results with your Feta & Cranberry Rigatoni Salad, consider these helpful tips:
- Cook pasta al dente – This ensures the rigatoni holds its shape and texture in the salad.
- Use fresh ingredients – Fresh baby spinach and quality feta enhance the overall flavor profile.
- Chill before serving – Allowing the salad to sit in the fridge for about 15 minutes enhances the flavors of the lemon vinaigrette.
- Adjust seasoning – Taste and adjust salt and pepper according to your preference before serving.
- Add seasonal vegetables – Incorporating seasonal veggies like bell peppers or cucumbers can add extra crunch and nutrition.
- Try variations – Experiment with different nuts, such as pecans or almonds, for unique textures and flavors.
Best Side Dishes for Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Pairing this delicious pasta salad with complementary side dishes can create a delightful dining experience. Here are some great options:
- Garlic Bread – Crispy, buttery garlic bread complements the salad’s freshness perfectly.
- Grilled Vegetables – Charred zucchini, bell peppers, and eggplant add earthy flavors that balance the sweetness of cranberries.
- Caprese Salad – Fresh tomatoes, mozzarella, and basil drizzled with balsamic glaze bring bright flavors that pair well together.
- Hummus Platter – A selection of hummus varieties served with pita chips and crunchy veggies provides variety on the table.
- Stuffed Peppers – Delicious bell peppers filled with rice, beans, or quinoa create hearty options that complement the salad’s lightness.
- Roasted Chickpeas – Seasoned crispy chickpeas offer a healthy snack that adds protein to your meal while enhancing texture.
Common Mistakes to Avoid
When making Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette, it’s easy to make some common mistakes that can affect the flavor and texture of your dish. Here are a few to keep in mind:
- Using overcooked pasta: Overcooking rigatoni can lead to a mushy salad. Boil until al dente for the best texture.
- Skipping the rinse: Not rinsing the pasta after cooking can result in clumping. Always rinse under cold water to stop the cooking process.
- Forgetting to season: Neglecting to add salt and pepper can lead to bland flavors. Make sure to season your dressing and salad well.
- Not chilling before serving: Serving immediately might not allow flavors to meld. Chill for at least 15 minutes for better taste.
- Using stale nuts: Old walnuts can ruin the crunch you want in this salad. Always use fresh, toasted walnuts for optimal flavor.
Storage & Reheating Instructions
Refrigerator Storage
- Store Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette in an airtight container.
- It will keep well in the fridge for up to 3 days.
- For best results, keep the dressing separate until ready to serve.
Freezing Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
- Freezing is not recommended due to the texture changes in feta and spinach.
- If necessary, you can freeze without spinach or dressing for up to 2 months.
Reheating Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
- Oven: Preheat oven to 350°F (175°C). Heat covered for about 15 minutes until warm.
- Microwave: Place in a microwave-safe dish and heat in 30-second intervals, stirring between each until warm.
- Stovetop: Warm gently over low heat, stirring continuously until heated through.
Frequently Asked Questions
Can I substitute other ingredients in Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette?
Yes! You can swap feta with goat cheese or add vegetables like bell peppers or cucumbers for variety.
How do I make Feta & Cranberry Rigatoni Salad gluten-free?
Use gluten-free rigatoni made from rice or corn. The rest of the ingredients are naturally gluten-free.
Can I prepare this salad ahead of time?
Absolutely! Prepare it a few hours before serving. Just remember to add dressing right before serving.
What variations can I try with this pasta salad?
Consider adding grilled chicken or chickpeas for protein or swapping cranberries for raisins or cherries.
Final Thoughts
This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is not just delicious but also versatile. Perfect as a light meal or side dish, it’s easy to customize with your favorite ingredients. Don’t hesitate to give it a try!
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
- Total Time: 20 minutes
- Yield: Serves approximately 4 people 1x
Description
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a delightful, vibrant dish that offers a perfect balance of flavors and textures. Bursting with creamy feta, sweet dried cranberries, crunchy walnuts, and fresh baby spinach, this salad is not only visually appealing but also incredibly tasty. With its zesty lemon vinaigrette, each bite is a refreshing experience, making it an ideal choice for anything from casual lunches to festive gatherings.
Ingredients
- 12 oz rigatoni pasta
- 1/2 cup crumbled feta cheese
- 1/3 cup dried cranberries
- 1/4 cup toasted walnuts, chopped
- 2 cups baby spinach
- 1/4 red onion, thinly sliced
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Salt and black pepper, to taste
Instructions
- Cook rigatoni according to package instructions until al dente. Drain and rinse under cold water.
- In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper to make the vinaigrette.
- In a large mixing bowl, combine cooked rigatoni with feta cheese, cranberries, walnuts, spinach, and red onion.
- Drizzle vinaigrette over the salad and toss gently to combine.
- Serve immediately or chill for about 15 minutes before serving for enhanced flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 320
- Sugar: 10g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg
