Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a vibrant, flavor-packed dish perfect for any occasion! The creamy feta, sweet dried cranberries, and crunchy toasted walnuts combined with zesty lemon vinaigrette make every bite irresistible. Whether served as a light meal or a side dish, this pasta salad is quick, easy, and guaranteed to impress!
Why You’ll Love This Recipe
- Quick to Prepare: With a total time of just 20 minutes, this salad is perfect for busy weekdays or last-minute gatherings.
- Flavor Explosion: The combination of feta cheese and cranberries creates a delightful sweet and savory profile that tantalizes your taste buds.
- Versatile Dish: Serve it as a main course or side; it complements various meals beautifully.
- Healthy Ingredients: Packed with nutrients from spinach and walnuts, it’s not just tasty but also good for you.
- Make-Ahead Friendly: This salad tastes even better when chilled, making it ideal for meal prep or picnics.
Tools and Preparation
To create this delicious Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette, you’ll need a few essential tools. Having the right equipment makes preparation smooth and efficient.
Essential Tools and Equipment
- Large pot
- Colander
- Mixing bowl
- Whisk
- Measuring cups and spoons
Importance of Each Tool
- Large pot: Essential for boiling the rigatoni pasta quickly and evenly.
- Colander: Helps drain the cooked pasta effectively while preventing any overcooking.
- Mixing bowl: Provides ample space to combine all ingredients without spilling.
- Whisk: Ideal for blending the lemon vinaigrette to ensure a smooth dressing.
Ingredients
For the Pasta Salad
- 12 oz rigatoni pasta
- 1/2 cup crumbled feta cheese
- 1/3 cup dried cranberries
- 1/4 cup toasted walnuts, chopped
- 2 cups baby spinach
- 1/4 red onion, thinly sliced
For the Lemon Vinaigrette
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Salt and black pepper, to taste
How to Make Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Step 1: Cook the Rigatoni
- Boil water in a large pot. Add the rigatoni pasta and cook according to package instructions until al dente.
- Once cooked, drain the pasta using a colander and rinse under cold water to stop the cooking process.
Step 2: Prepare the Lemon Vinaigrette
- In a small bowl, whisk together extra virgin olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper. Set aside.
Step 3: Combine Ingredients
- In a large mixing bowl, add the cooked rigatoni, crumbled feta, dried cranberries, toasted walnuts, baby spinach, and sliced red onion.
Step 4: Dress the Salad
- Drizzle the prepared lemon vinaigrette over the salad mixture.
- Toss gently to coat all ingredients evenly without breaking up the feta cheese too much.
Step 5: Serve
- Serve immediately for a fresh taste or chill for 15 minutes to enhance flavors before serving. Enjoy your Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette!
How to Serve Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is versatile and can be served in various ways. Whether you’re hosting a party or enjoying a casual dinner, these suggestions will elevate your serving experience.
As a Main Dish
- Serve the salad on a large platter for a beautiful presentation, making it the star of your meal.
- Pair it with grilled chicken or shrimp for added protein and flavor.
As a Side Dish
- This salad complements grilled meats like chicken or beef, providing a refreshing contrast to rich flavors.
- It also works well alongside barbecued dishes, adding a touch of Mediterranean flair.
For Meal Prep
- Divide the salad into individual containers for easy grab-and-go lunches throughout the week.
- Store the lemon vinaigrette separately to keep the salad fresh until ready to eat.
At Picnics or Potlucks
- Pack the Feta & Cranberry Rigatoni Salad in an airtight container for easy transport.
- Add some extra toppings, like fresh herbs or more feta, right before serving for an extra pop of flavor.
How to Perfect Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
To make your Feta & Cranberry Rigatoni Salad truly unforgettable, consider these tips. They will enhance both flavor and presentation.
- Use fresh ingredients: Fresh baby spinach and high-quality feta cheese will elevate the taste significantly.
- Adjust sweetness: If you prefer a sweeter dressing, add more honey to balance out the acidity of the lemon.
- Toast walnuts: Toasting walnuts brings out their natural oils and adds a delightful crunch to your salad.
- Chill before serving: Letting the salad sit in the refrigerator for at least 15 minutes allows flavors to meld beautifully.
- Experiment with herbs: Fresh basil or parsley can add an aromatic touch that pairs well with feta and cranberries.
- Customize toppings: Feel free to add other ingredients like bell peppers or avocado for added texture and nutrition.
Best Side Dishes for Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
When planning a meal around this delightful pasta salad, consider pairing it with these side dishes. Each option complements the flavors of the salad wonderfully.
- Grilled Chicken Skewers: Seasoned chicken skewers provide savory protein that balances the sweetness of cranberries.
- Garlic Breadsticks: Soft breadsticks brushed with garlic butter are perfect for mopping up any leftover vinaigrette.
- Mediterranean Quinoa Salad: This light quinoa dish features cucumbers and tomatoes, enhancing the Mediterranean theme of your meal.
- Roasted Vegetables: Seasonal roasted veggies offer caramelized flavors that harmonize beautifully with the freshness of your pasta salad.
- Caprese Salad: A classic Caprese salad made with ripe tomatoes, mozzarella, and basil adds vibrant colors and flavors that pair well together.
- Zucchini Noodles: Lightly sautéed zucchini noodles can serve as a low-carb alternative while still delivering great taste alongside your rigatoni salad.
Common Mistakes to Avoid
Avoiding common mistakes can elevate your Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette from good to great.
- Overcooking the pasta – Cooking rigatoni beyond al dente can lead to mushy pasta, which doesn’t hold up well in salads. Always follow the package instructions for the best results.
- Skipping the rinse – Not rinsing the pasta after cooking can cause it to stick together, making it hard to mix with other ingredients. Rinse under cold water to separate the noodles and cool them down.
- Using stale nuts – Old walnuts can ruin the flavor of your salad. Always use fresh, toasted nuts for a crunchy texture and enhanced taste.
- Ignoring seasoning adjustments – Tasting your salad before serving is key. Don’t forget to adjust salt and pepper based on your preference for a balanced flavor profile.
- Making it too early – Preparing this salad too far in advance can lead to soggy ingredients. Try to serve it within a few hours of making it for optimal freshness.
- Not customizing ingredients – Sticking strictly to the recipe limits creativity. Feel free to add ingredients like fresh herbs or different nuts for a unique twist.
Storage & Reheating Instructions
Refrigerator Storage
- Store any leftovers in an airtight container.
- It will last up to 3 days in the refrigerator.
- Keep the dressing separate if possible, to maintain freshness.
Freezing Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
- Freezing is not recommended due to potential changes in texture when thawed.
- If you must freeze, keep the salad components separate and consume within a month.
Reheating Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
- Oven – Preheat oven to 350°F (175°C) and heat in a covered dish until warmed through.
- Microwave – Use a microwave-safe dish; heat in short intervals, stirring occasionally until warm.
- Stovetop – Heat gently over low heat while stirring frequently until warmed, adding a splash of olive oil if needed.
Frequently Asked Questions
Here are some common questions about preparing the Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette.
Can I use different pasta types?
You can substitute rigatoni with other pasta shapes like penne or fusilli, but cooking times may vary. Choose one that holds sauce well.
Is this salad suitable for meal prep?
Yes! This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is perfect for meal prep. Just store components separately and combine before eating.
How can I customize my Feta & Cranberry Rigatoni Salad?
Add extras like grilled chicken, bell peppers, or avocados for more flavor and nutrition. The zesty vinaigrette complements many additions!
What should I serve with this salad?
This salad pairs beautifully with grilled meats or as part of a buffet-style meal. It makes an excellent side dish for barbecues or picnics.
Final Thoughts
The Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is not only delicious but also versatile enough for various occasions. Its vibrant flavors and textures ensure that it’s always a crowd-pleaser. Customize it according to your taste preferences by adding seasonal vegetables or proteins!
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
- Total Time: 20 minutes
- Yield: Serves approximately 4 people 1x
Description
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a delightful, vibrant dish that combines creamy feta, sweet dried cranberries, and crunchy walnuts with a zesty lemon vinaigrette. This refreshing pasta salad is perfect for any occasion—whether as a light meal or a lively side dish at gatherings. Ready in just 20 minutes, it’s ideal for busy weeknights or impromptu get-togethers. Enjoy the explosion of flavors and textures that make every bite irresistible!
Ingredients
- 12 oz rigatoni pasta
- 1/2 cup crumbled feta cheese
- 1/3 cup dried cranberries
- 1/4 cup toasted walnuts, chopped
- 2 cups baby spinach
- 1/4 red onion, thinly sliced
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Cook rigatoni in boiling water according to package instructions until al dente. Drain and rinse under cold water.
- In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper for the vinaigrette.
- In a large mixing bowl, combine the cooked rigatoni, feta cheese, cranberries, walnuts, spinach, and red onion.
- Drizzle the vinaigrette over the salad mixture and toss gently to coat.
- Serve immediately or chill for about 15 minutes to enhance flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 380
- Sugar: 8g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg
