Table of Contents
Table of Contents
Introduction
When you’re looking for a dish that’s both simple to make and bursting with flavor, this Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is the answer. It’s a refreshing take on a classic pasta salad, moving away from heavy, creamy dressings in favor of a bright, zesty vinaigrette. The star of the show is the beautiful contrast between the salty, tangy feta and the sweet, chewy dried cranberries. Add in the satisfying crunch of walnuts and the earthy freshness of spinach, and you have a pasta salad that is a true symphony of taste and texture. It’s a perfect meal for a warm day, an ideal make-ahead dish for a picnic, or a vibrant side for your next potluck.
Recipe Overview
- Cuisine: American, Mediterranean-inspired
- Difficulty: Very Easy
- Total Time: 20 minutes
- Dietary Classification: Vegetarian
Equipment and Tools
This simple salad requires minimal tools, making for a quick cleanup.
- Large Pot: For cooking the rigatoni pasta. A 4-6 quart pot is ideal to prevent the pasta from sticking.
- Colander: Essential for draining the pasta and rinsing it under cold water.
- Large Mixing Bowl: For combining all the salad ingredients.
- Small Bowl or Jar with a Lid: For whisking or shaking together the vinaigrette dressing.
- Whisk or Fork: To emulsify the dressing until it is smooth.
- Knife and Cutting Board: For chopping the walnuts.
Serving Suggestions
This Feta & Cranberry Rigatoni Salad is incredibly versatile and pairs beautifully with a variety of main dishes.
- Complementary Dishes: Serve it as a refreshing side with grilled chicken or fish. It also works wonderfully alongside a juicy burger or as part of a larger picnic spread.
- Plating Ideas: Serve the salad in a large decorative bowl. For a more elegant presentation, you can garnish it with a few extra walnuts, cranberries, and a sprig of fresh mint.
- Beverage Pairings: A crisp white wine like a Pinot Grigio or Sauvignon Blanc would complement the zesty vinaigrette. For a non-alcoholic option, a tall glass of sparkling lemonade or iced tea is a perfect match.
Nutritional Information
(Approximate values per serving, based on 6 servings)
- Calories: ~400-450 kcal (depending on portion size and ingredients)
- Macronutrients: This salad provides a good mix of carbohydrates from the pasta, healthy fats from the olive oil and walnuts, and some protein from the feta cheese.
- Dietary Information: It’s rich in fiber and vitamins from the spinach and nuts. The walnuts are an excellent source of Omega-3 fatty acids.
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Storage and Reheating
This salad is designed to be served chilled or at room temperature, making it an excellent make-ahead dish.
- Refrigeration: Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld and deepen over time.
- Reheating: Do not heat this salad. The spinach will wilt and the feta will melt, ruining the texture. The pasta can also become mushy if reheated.
- Make-Ahead Tip: If preparing more than 12 hours in advance, you can store the vinaigrette separately and toss it with the salad ingredients just before serving to keep the spinach fresh and crisp.
Expert Tips and Variations
- Professional Chef Tips:
- Cook Pasta Perfectly: Cook your rigatoni to al dente according to the package directions. Rinsing it under cold water immediately after draining is a crucial step to stop the cooking process and prevent the pasta from sticking together.
- Toast the Walnuts: To bring out their full, nutty flavor, lightly toast the walnuts in a dry skillet over medium heat for 2-3 minutes, watching them carefully to prevent burning.
- Fresh Lemon Juice is Key: Always use fresh lemon juice for the vinaigrette. The bottled version lacks the bright, zesty flavor that makes this dressing so good.
- Creative Recipe Variations:
- Add a Protein: Turn this side dish into a full meal by adding cooked, shredded chicken, grilled shrimp, or roasted chickpeas.
- Different Cheeses: Swap the feta for crumbled goat cheese for a creamier, tangier flavor, or use shaved Parmesan for a sharper, saltier kick.
- More Veggies: Add more color and crunch with finely diced red onion, cucumbers, or bell peppers.
- Swap the Nuts: Pecans or almonds would also work well in place of walnuts.
- For another simple and satisfying pasta dish, try our recipe for Easy Spicy Chicken Rigatoni.
Ingredients
This Feta & Cranberry Rigatoni Salad uses a simple list of ingredients that create a big impact.
For the Salad:
- 12 oz rigatoni pasta: The tubes are perfect for holding the vinaigrette.
- 1/2 cup feta cheese, crumbled: Adds a salty, briny flavor.
- 1/2 cup dried cranberries: Provides a chewy texture and sweet burst.
- 1/4 cup walnuts, chopped: Gives a satisfying crunch and nutty flavor.
- 2 cups fresh spinach leaves: Adds freshness and a nice color contrast.
For the Lemon Vinaigrette:
- 2 tbsp olive oil: The base of the dressing.
- 1 tbsp fresh lemon juice: Adds a zesty, bright flavor.
- 1 tsp honey or maple syrup: Balances the tanginess of the lemon.
- 1/2 tsp Dijon mustard: Acts as an emulsifier, helping the oil and lemon juice blend smoothly.
- Salt and pepper to taste: For seasoning.
Step-by-Step Instructions
Follow these easy steps to create a perfect Feta & Cranberry Rigatoni Salad.
- Cook the Rigatoni: Cook the rigatoni pasta in a large pot of salted boiling water according to the package directions. Drain the pasta and immediately rinse it under cold water to cool it down and stop the cooking process.
- Combine Salad Ingredients: In a large bowl, combine the cooled pasta, crumbled feta cheese, dried cranberries, chopped walnuts, and fresh spinach leaves.
- Make the Vinaigrette: In a separate small bowl, or in a jar with a lid, whisk or shake together the olive oil, fresh lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper until the mixture is smooth and emulsified.
- Dress the Salad: Drizzle the lemon vinaigrette over the pasta mixture. Gently toss everything to combine, ensuring all the ingredients are well-coated in the dressing.
- Chill and Serve: For the best flavor, refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.
Frequently Asked Questions (FAQ)
Q: Can I use a different type of pasta?
A: Yes! You can use any small to medium-sized pasta shape that holds dressing well, such as penne, fusilli, or farfalle (bow-tie pasta).
Q: Can I make this salad vegan?
A: Yes. To make this salad vegan, you can use a plant-based feta alternative and be sure to use maple syrup instead of honey in the vinaigrette. For more vegan recipe ideas, check out the Vegan Society website.
Q: How do I prevent the spinach from wilting?
A: The best way to prevent the spinach from wilting is to make sure the pasta is completely cooled before adding it to the salad. You can also toss the spinach in right before serving for maximum crispness.
Q: Can I add a different kind of fruit?
A: Absolutely! Feel free to experiment with other dried fruits like dried cherries or chopped apricots. For a fresh option, halved grapes would also be a fantastic addition.
