Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe, Easy Mediterranean Lunch in 27 Minutes
Prep: 15 min | Cook: 12 min | Total: 27 min | Serves: 4 | Difficulty: Easy
Why you will love this: This pasta salad keeps well for days and tastes even better the next day. The mix of salty feta, tart cranberries, and crunchy walnuts hits every texture you crave.
I made this feta & cranberry rigatoni salad with lemon vinaigrette recipe on a Tuesday when I needed lunch for the whole week. My fridge had half a block of feta and a bag of cranberries from a baking spree. I grabbed some rigatoni, threw in walnuts, and whisked up a lemon dressing. My husband walked in, grabbed a fork, and ate three spoonfuls straight from the bowl. That is when I knew this one was a keeper. If you love creamy, tangy pasta salads, you will also enjoy these fluffy Japanese souffle pancakes for a sweet breakfast treat.
Key Facts About Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
- Total prep to table time is 27 minutes, making it one of the fastest Mediterranean lunch recipes you can make.
- Each serving contains roughly 420 calories, 18 grams of protein, and 22 grams of healthy fats from walnuts and olive oil.
- Salad stays fresh in the fridge for up to 4 days, perfect for meal prep on Sunday.
- Rigatoni pasta accounts for about 2 cups dry, which doubles to 4 cups cooked.
- Feta cheese adds 6 grams of protein per serving plus a creamy, salty kick.
What You Need for Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
- 2 cups dry rigatoni pasta
- 1 cup crumbled feta cheese
- 2/3 cup dried cranberries
- 1/2 cup chopped walnuts
- 2 cups fresh baby spinach, roughly chopped
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the best texture, use a good sturdy whisk to emulsify the lemon vinaigrette properly.
How to Make Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Step 1: Cook the rigatoni in salted boiling water according to package directions until al dente, about 11 to 12 minutes. Drain and rinse under cold water to stop the cooking.
Step 2: While the pasta cooks, make the lemon vinaigrette by whisking olive oil, lemon juice, honey, garlic, salt, and pepper in a small bowl. Set aside.
Step 3: Combine the pasta and mix-ins
Transfer the cooled rigatoni to a large mixing bowl. Add chopped spinach, dried cranberries, and walnuts. Pour the lemon vinaigrette over the top and toss well. The spinach will wilt slightly from the acid and oil, which is exactly what you want.
Step 4: Add feta and finish
Gently fold in the crumbled feta cheese. Taste and add extra salt or pepper if needed. Let the salad rest for 5 minutes so the flavors meld together. Serve at room temperature or cold. This also pairs beautifully with a side of Moroccan chicken tagine for a heartier meal.
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Tips for Perfect Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Chill the pasta completely
Hot pasta soaks up dressing like a sponge and gets mushy. After draining, spread the rigatoni on a baking sheet for 5 minutes to cool quickly. Rinsing with cold water also works, just shake off the excess.
Crumble feta by hand
Pre-crumbled feta is convenient but it is coated with anti-caking agents that prevent it from softening into the salad. Buy a block of feta and crumble it yourself for a creamier texture that clings to the pasta naturally.
Toast the walnuts first
A quick 3-minute toast in a dry skillet over medium heat makes the walnuts dramatically crunchier and brings out their nutty flavor. Let them cool before adding them so they stay crisp even after dressing. For a sweet morning option, try these blueberry lemon ricotta pancakes.
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Frequently Asked Questions
Can I make this salad ahead of time?
Yes, this is one of the best make-ahead salads. Assemble everything except the feta and dressing. Store pasta and mix-ins in one container, dressing in a separate jar. Add feta and dressing up to 2 hours before serving.
How long does this pasta salad last in the fridge?
It stays fresh for 3 to 4 days in an airtight container. The dressing may separate slightly, just stir well before serving. Walnuts will soften after day two, so consider adding extra toasted walnuts on day three.
Can I use a different pasta shape?
Absolutely. Penne, fusilli, or farfalle all work perfectly. Choose a shape with ridges or curves that catch the dressing and feta crumbs. Avoid long noodles like spaghetti for best results.
This salad is seriously the easiest lunch you will make all week. Try it for meal prep or a quick dinner side, I think you will love how bright and satisfying it tastes. Leave a comment and let me know how yours turns out.
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Ingredients
Method
- Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Drain and rinse under cold water to stop the cooking. Let cool completely.
- While the pasta cooks, heat a small dry skillet over medium heat. Add the chopped walnuts and toast, stirring frequently, until fragrant and lightly golden, about 3-4 minutes. Set aside to cool.
- In a small bowl or jar, combine the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, and pepper. Whisk or shake until well emulsified.
- In a large mixing bowl, combine the cooled rigatoni, crumbled feta, dried cranberries, toasted walnuts, diced cucumber, and chopped parsley. Pour the lemon vinaigrette over the top and toss gently until everything is evenly coated.
- Transfer the salad to a serving bowl. Garnish with extra parsley or a few whole walnuts if desired. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
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If you made this Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette, please leave a comment below and let me know how it turned out.
