Feta Cranberry Rigatoni Salad

This vibrant rigatoni salad combines the salty punch of feta with sweet cranberries and a bright lemon dressing, creating a pasta salad that works equally well as a light lunch or impressive side dish. The contrasting textures and flavors make each bite interesting, while the make-ahead convenience makes it perfect for entertaining.

I first made this pasta salad for a summer barbecue when I needed something that wouldn't wilt in the heat. It was such a hit that guests were scraping the bowl clean and asking for the recipe before dessert was even served.

• Rigatoni pasta offers the perfect shape for catching bits of feta and dressing in its ridges and hollow center
• Feta cheese brings a salty tanginess that balances the sweet elements. Look for authentic Greek feta in brine for the best flavor
• Dried cranberries add chewy sweetness. Choose unsweetened varieties if possible for better flavor control
• Red onion provides a sharp bite that cuts through the richness. Soak in cold water for 10 minutes if you prefer a milder flavor
• Fresh parsley brightens the dish with color and herbaceous notes. Always use fresh rather than dried here
• Olive oil forms the base of our vinaigrette. Use a good quality extra virgin for the best flavor
• Lemon juice provides acidity that balances the rich ingredients. Fresh is essential here
• Honey adds a touch of sweetness to round out the dressing. Local wildflower honey works beautifully
• Dijon mustard acts as an emulsifier for the dressing while adding complexity
• Salt and pepper are crucial for bringing all flavors into focus

How To Make Feta Cranberry Rigatoni Salad with Lemon Vinaigrette

Cook the pasta

Bring a large pot of generously salted water to a rolling boil. Add the rigatoni and cook until al dente according to package directions, usually 10 to 12 minutes. The pasta should retain a slight firmness when bitten. Test a piece by cutting it in half to ensure it's cooked through but not mushy.

Cool the pasta

Drain the pasta in a colander and immediately rinse under cold running water, tossing gently with your hands to ensure all pieces cool down quickly. This stops the cooking process and prevents the pasta from becoming soggy. Allow to drain thoroughly for at least 5 minutes, shaking the colander occasionally to release excess water.

Prepare the mix-ins

While the pasta cools, crumble the feta cheese using your fingers for a rustic texture rather than cutting it. Finely chop the red onion into pieces no larger than 1/4 inch to ensure they distribute evenly throughout the salad. Roughly chop the parsley, including some of the tender stems for extra flavor.

Create the vinaigrette

In a small bowl, combine the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper. Whisk vigorously until the mixture becomes slightly thickened and emulsified, about 30 seconds. Taste and adjust seasonings if needed, adding more lemon for tanginess or honey for sweetness.

Assemble the salad

In a large mixing bowl, combine the cooled pasta, cranberries, red onion, crumbled feta, and chopped parsley. Pour the vinaigrette over the ingredients. Using two large spoons or spatulas, gently fold everything together until evenly coated with dressing, being careful not to break up the pasta or crush the feta too much.

Rest and serve

For best results, cover the salad and refrigerate for 30 minutes before serving to allow the flavors to meld together. Just before serving, give it a gentle toss and taste again, adjusting seasonings if necessary. Serve cold or at room temperature.

The dried cranberries are truly the secret weapon in this recipe. I discovered their magic in pasta salad during a pantry clean-out day when I was short on fresh ingredients. Their chewy texture and concentrated sweetness create little bursts of flavor that completely transform what could otherwise be an ordinary pasta salad.

Make-Ahead Magic

This salad actually improves with a little time in the refrigerator. Make it up to 24 hours ahead for the best flavor development, though the pasta will absorb some of the dressing over time. If preparing more than a few hours ahead, consider reserving about a third of the dressing to refresh the salad just before serving. The pasta will continue to soak up flavors, becoming more infused with each passing hour.

Perfect Pasta Principles

The key to a successful pasta salad lies in proper pasta cooking. Always use heavily salted water that tastes like the sea this is your only chance to season the pasta itself. Cook the rigatoni just until al dente, as it will continue to soften slightly as it absorbs the dressing. Rinsing the pasta after cooking is essential for pasta salad specifically it stops the cooking process immediately and removes excess starch that would otherwise make your salad gummy.

Seasonal Adaptations

This versatile salad transforms beautifully with the seasons. In spring, add blanched asparagus tips and substitute mint for some of the parsley. Summer calls for cherry tomatoes and diced cucumber. Fall versions welcome roasted butternut squash cubes and sage. Winter iterations can include roasted red peppers and olives. The base recipe provides a perfect canvas for seasonal creativity while maintaining its fundamental flavor profile.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, you can prepare this feta cranberry rigatoni salad up to 24 hours in advance. It actually improves as flavors meld in the refrigerator. For optimal freshness, it's best enjoyed within 2 days of preparation.

→ What can I substitute for feta cheese?

Goat cheese makes an excellent substitute for a creamier texture. Other alternatives include ricotta salata, cotija, or even crumbled blue cheese if you prefer a stronger flavor profile.

→ How can I add more protein to this dish?

Add grilled chicken, shrimp, or chickpeas for extra protein. For vegetarian options, toasted walnuts or almonds not only add protein but also contribute a pleasant crunch to contrast with the chewy pasta.

→ Can I use a different type of pasta?

Absolutely! While rigatoni catches the dressing beautifully in its ridges and hollow center, other short pasta shapes like penne, farfalle, or rotini work well too. Whole grain or gluten-free pasta can also be substituted.

→ How do I adjust the vinaigrette if it's too tart?

If the lemon vinaigrette is too tart, add a bit more honey to balance the acidity. Start with 1/2 teaspoon additional honey and adjust to taste. Alternatively, a splash of orange juice can add sweetness while maintaining the citrus profile.

→ What herbs can I use instead of parsley?

Fresh basil, mint, or dill all work beautifully in this pasta salad. For a more complex flavor profile, try a combination of herbs or add some fresh arugula for a peppery kick.