Feta & Cranberry Rigatoni Salad

A vibrant salad featuring creamy feta cheese, sweet dried cranberries, and a zesty homemade lemon vinaigrette, perfect for quick meals and potlucks.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 12

Total Time 22

Servings: 4 servings

Course: Lunch, Salad, Side Dish

Cuisine: Mediterranean

Calories: 350

Ingredients Method Notes

Ingredients

Pasta and Base

8 oz Rigatoni pasta A sturdy pasta shape that holds up well in salads.

Cheese and Dried Fruits

1 cup Feta cheese, crumbled Adds creaminess and tang; it’s a rich source of protein.
½ cup Dried cranberries Provides sweetness and a delightful contrast in flavors.

Vinaigrette Ingredients

¼ cup Lemon juice, freshly squeezed Elevates the vinaigrette’s brightness.
⅓ cup Olive oil A heart-healthy fat that adds richness.
to taste Salt Enhances the salad's flavors.
to taste Pepper Adds a hint of spice.

Fresh Herbs

¼ cup Fresh herbs (e.g., parsley or basil), chopped Adds freshness and bright flavor.

Method

Cooking the Rigatoni

Boil rigatoni according to package directions until al dente, typically taking about 10-12 minutes. Drain and let cool completely.

Combining Ingredients

In a large bowl, combine the cooled rigatoni, crumbled feta cheese, and dried cranberries.

Making the Vinaigrette

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Dressing the Salad

Pour the vinaigrette over the pasta salad and toss gently to combine.

Adding Fresh Herbs

Toss in the chopped fresh herbs and mix well.

Serving or Storing

Serve immediately or refrigerate for later to allow the flavors to meld beautifully.

Notes

Tip: Always have rigatoni and feta cheese on hand. They can serve as the basis for various other salads or sides. Feel free to substitute feta with a non-dairy version if needed.