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This Feta Cranberry Rigatoni Salad with Lemon Vinaigrette strikes the perfect balance between savory and sweet, making it a refreshing dish for picnics, gatherings, or simple meals. Its bold flavors and vibrant colors have made it a go-to recipe for my family, especially during spring and summer get-togethers.
The first time I made this, I was on the hunt for a creative pasta salad to wow my guests. Let’s just say, the empty bowl at the end spoke volumes.
Ingredients
- Rigatoni pasta: A hearty option that holds up to the vinaigrette and mix-ins
- Feta cheese crumbled: Provides a creamy and tangy contrast to the cranberries
- Dried cranberries: Brings a touch of sweetness to the dish
- Red onion finely chopped: Adds a sharp and crunchy bite
- Fresh parsley chopped: Infuses a pop of freshness
- Olive oil: The base for the dressing and binds everything together
- Lemon juice: Brightens and enhances the overall flavor profile
- Honey: Balances the tartness of the lemon juice
- Dijon mustard: Adds depth to the vinaigrette
- Salt: Essential for flavor enhancement
- Black pepper: Provides mild heat and depth
How To Make Feta Cranberry Rigatoni Salad with Lemon Vinaigrette
- Boil the Pasta:
- Cook the rigatoni pasta in a large pot of salted water until al dente. Follow the package instructions, typically 10 to 12 minutes.
- Drain and Cool:
- Once cooked, drain the pasta in a colander, then rinse under cold water to stop the cooking process. Let it drain completely and transfer to a large mixing bowl.
- Prepare the Mix-ins:
- Crumble the feta cheese into small pieces and set aside. Measure the dried cranberries, chop the red onion finely, and sprinkle both along with the cheese into the bowl of cooked pasta. Chop parsley and add it to the mix.
- Whisk the Vinaigrette:
- In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until fully combined.
- Assemble the Salad:
- Pour the lemon vinaigrette over the pasta mixture. Gently toss until all ingredients are evenly coated. Taste and adjust seasoning if necessary.
- Serve or Chill:
- Serve immediately for a fresh taste or refrigerate for 30 minutes to let the flavors meld even further.
When I first shared this at a family barbecue, it was a hit. My niece said it was the only dish she wanted seconds of, and now we bring it to every summer party.
Storage Tips
Store the salad in an airtight container in the refrigerator for up to three days. It is best to toss it again before serving to redistribute the dressing. Avoid leaving the salad at room temperature for long periods.
Ingredient Substitutions
You can swap rigatoni with penne or farfalle if desired. Goat cheese makes a wonderful alternative to feta, adding a creamier finish. Fresh spinach or arugula can complement parsley for more greens.
Serving Suggestions
Pair this salad with grilled chicken, shrimp, or lamb skewers for a complete meal. It also works wonderfully as a side dish for sandwiches, wraps, or grilled vegetables.
Cultural Context
This salad combines Mediterranean and North American elements seamlessly. The tangy feta and olive oil-based dressing hail from Mediterranean cuisine, while the use of cranberries adds a distinctly North American flavor twist. It celebrates the versatility of pasta and how it can transcend cultural boundaries.
Recipe FAQs
- → Can I use another type of pasta for this dish?
Yes, you can substitute rigatoni with penne, fusilli, or any short pasta that holds dressing well.
- → How can I make this dish ahead of time?
Prepare the pasta and mix the ingredients in advance, but add the dressing just before serving for the freshest flavor.
- → Can I replace feta with another cheese?
Absolutely! Goat cheese or even shredded Parmesan can be great substitutes for feta's tangy flavor.
- → What can I use instead of dried cranberries?
Raisins, dried cherries, or chopped dried apricots are excellent alternatives for dried cranberries in this dish.
- → How do I store leftovers?
Keep the salad in an airtight container in the refrigerator for up to two days. Toss again before serving.