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Feta & Cranberry Rigatoni Salad

A refreshing pasta salad featuring rigatoni, feta cheese, dried cranberries, and a zesty lemon vinaigrette, perfect for warm days or potlucks.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 425
Ingredients Method Notes

Ingredients
  

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 for the dressing.
  • Salt and pepper to taste For seasoning.

Method
 

Preparation
  1. 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.
  2. In a large bowl, combine the cooled pasta, crumbled feta cheese, dried cranberries, chopped walnuts, and fresh spinach leaves.
  3. 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.
  4. Drizzle the lemon vinaigrette over the pasta mixture. Gently toss everything to combine, ensuring all the ingredients are well-coated in the dressing.
  5. 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.

Notes

Store the salad in an airtight container in the refrigerator for up to 3 days. Do not heat the salad, as this will wilt the spinach and melt the feta.