Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette – Bright, Tangy, and Perfectly Festive
Some pasta salads are heavy, creamy, and best saved for backyard barbecues. Others, like this Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette, feel lighter, brighter, and right at home on a holiday table or a cozy lunch spread. This is the kind of dish that surprises people—in the best way—because every bite delivers contrast: tender pasta, salty feta, sweet pops of cranberry, and a zippy lemon vinaigrette that ties everything together.
This salad is especially lovely during the cooler months, when you want something fresh but still comforting. The cranberries add a subtle sweetness and festive color, while the feta brings that creamy, tangy bite that makes pasta salads irresistible. The lemon vinaigrette keeps things vibrant and clean, never weighing the dish down. It’s the perfect balance of indulgent and refreshing.
What makes this rigatoni salad a standout is its versatility. It works just as well as a make-ahead holiday side dish as it does for meal prep lunches throughout the week. It travels beautifully, holds its texture, and actually tastes better after the flavors have had time to mingle. Whether you’re serving it alongside roasted chicken, baked salmon, or a vegetarian spread, it fits right in.
Rigatoni is an ideal choice here. Those ridges grab onto the vinaigrette and bits of feta, ensuring every forkful is well-seasoned and satisfying. Combined with the chewy sweetness of cranberries and the brightness of lemon, this salad becomes more than a side—it’s a conversation piece.
Ingredients:
- 12 oz rigatoni pasta
- 1 cup crumbled feta cheese
- ¾ cup dried cranberries
- ¼ cup fresh parsley, finely chopped
- 2 tablespoons red onion, very finely diced
For the Lemon Vinaigrette:
- ⅓ cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 small garlic clove, finely minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions:
- Bring a large pot of well-salted water to a boil. Cook the rigatoni according to package instructions until al dente.
- Drain the pasta and rinse briefly with cool water to stop the cooking process. Shake off excess water and transfer to a large mixing bowl.
- In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey, garlic, salt, and black pepper until fully emulsified.
- Pour the lemon vinaigrette over the slightly cooled pasta and toss gently to coat.
- Add the crumbled feta, dried cranberries, parsley, and red onion to the bowl.
- Toss carefully until all ingredients are evenly distributed without breaking up the feta too much.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Toss once more before serving and garnish with extra feta and parsley if desired.
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Ingredients
Equipment
Method
- Cook rigatoni in salted water until al dente. Drain and cool slightly.
- Whisk together all lemon vinaigrette ingredients until emulsified.
- Toss pasta with vinaigrette until evenly coated.
- Add feta, cranberries, parsley, and red onion. Toss gently.
- Chill for at least 30 minutes before serving.
Notes
Tips & Tricks
Let the pasta cool slightly before adding the feta. If the pasta is too hot, the feta will melt and lose its crumbly texture. For the best flavor, use high-quality olive oil and fresh lemon juice—this vinaigrette is simple, so every ingredient shines.
If the salad seems dry after chilling, add a small splash of olive oil or lemon juice and toss gently to refresh it.
Variations
Add toasted walnuts or pecans for crunch and a warm, nutty contrast to the cranberries. Baby spinach or arugula can be folded in just before serving for a fresh, leafy element. For extra protein, grilled chicken, chickpeas, or white beans work beautifully.
You can also swap feta for goat cheese if you prefer a creamier texture with a slightly milder tang.
Serving Suggestions
Serve this salad as a side dish alongside roasted meats, grilled vegetables, or baked fish. It’s especially lovely on a holiday buffet table, where its bright colors and fresh flavors balance richer dishes.
For a light main meal, pair it with a bowl of soup or a simple green salad and crusty bread.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen over time, making it ideal for meal prep. Stir gently before serving to redistribute the vinaigrette.
FAQ
Can I make this ahead of time?
Yes, this salad is perfect for making ahead. In fact, it tastes even better after a few hours in the fridge.
Can I use fresh cranberries?
Dried cranberries are recommended for sweetness and texture. Fresh cranberries would be too tart unless cooked or sweetened first.
Is this served cold or room temperature?
It’s best served chilled or slightly cool, but it can sit out for a short time when serving.
History / Fun Facts
Pasta salads have roots in Mediterranean cuisine, where pasta is often dressed simply with olive oil, citrus, and fresh ingredients. The combination of fruit and cheese has long been popular in Greek and Middle Eastern cooking, making feta and cranberries a surprisingly natural pairing in modern pasta salads.
