Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
This Feta & Cranberry Rigatoni Salad is a perfect combination of savory, sweet, and tangy, with a bright lemon vinaigrette that brings everything together. The chewy rigatoni pasta pairs beautifully with creamy feta cheese, tart cranberries, and crunchy veggies. It’s a great option for a light lunch, a side dish, or even a picnic salad!
Ingredients:
For the Salad:
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12 oz (340g) rigatoni pasta (or any pasta you like)
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1 cup crumbled feta cheese
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1/2 cup dried cranberries
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1/2 cup cucumber, diced
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1/4 cup red onion, thinly sliced
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1/4 cup walnuts or pecans, chopped (optional, for crunch)
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2 tbsp fresh parsley, chopped (optional, for garnish)
For the Lemon Vinaigrette:
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3 tbsp extra virgin olive oil
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2 tbsp fresh lemon juice
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1 tsp Dijon mustard
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1/2 tsp honey (or maple syrup, for a touch of sweetness)
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1/2 tsp garlic powder (or 1 small garlic clove, minced)
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Salt and pepper, to taste
Instructions:
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Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions, usually around 10-12 minutes, until al dente. Drain the pasta and rinse under cold water to stop the cooking process. Set aside to cool completely. -
Prepare the Salad Ingredients:
While the pasta is cooling, dice the cucumber, thinly slice the red onion, and chop the walnuts or pecans (if using). Crumble the feta cheese and set all the ingredients aside. -
Make the Lemon Vinaigrette:
In a small bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, honey, garlic powder (or minced garlic), salt, and pepper. Taste and adjust seasoning if necessary. You can add a little more honey if you want extra sweetness or more lemon for added tang. -
Assemble the Salad:
In a large mixing bowl, combine the cooled rigatoni, crumbled feta, dried cranberries, cucumber, red onion, and nuts (if using). Drizzle the lemon vinaigrette over the salad and toss everything together until well combined. -
Chill and Serve:
If you have time, refrigerate the salad for about 30 minutes to let the flavors meld together. Garnish with fresh parsley before serving for a touch of color and freshness.
Q&A:
Q: Can I use a different type of pasta?
A: Absolutely! You can use any pasta shape you like, but something with grooves (like rigatoni) works great to hold the dressing and ingredients. Penne, farfalle (bowties), or rotini would be good alternatives.
Q: Can I make this salad ahead of time?
A: Yes, this salad can be made up to a day in advance. Just keep it covered in the fridge. If you make it ahead, hold off on adding the nuts until right before serving to keep them crunchy.
Q: Is there a substitute for feta?
A: If you’re not a fan of feta, goat cheese or even cubed mozzarella would work nicely for a creamy texture. If you need a dairy-free option, you can try a plant-based feta or omit the cheese altogether and use more nuts or avocado.
Q: Can I make the dressing without mustard?
A: Yes! If you don’t have Dijon mustard, you can skip it and use a little more honey or even a splash of balsamic vinegar for an extra tangy kick. Mustard adds some emulsion to the vinaigrette, but it’s not essential.
Q: Can I add protein to this salad?
A: Of course! Grilled chicken, shrimp, or even a handful of chickpeas would make this salad more filling and turn it into a complete meal.
Tips for Success:
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Make it Vegetarian or Vegan:
For a vegan option, you can skip the feta and use a dairy-free cheese alternative. Alternatively, you could add roasted chickpeas or edamame for some protein and texture. -
Add More Flavor:
For added flavor, you could toss in some Kalamata olives, sun-dried tomatoes, or roasted red peppers. A little sprinkle of toasted sesame seeds would add some extra crunch. -
Crisp Up the Nuts:
If you want to take the nuts up a notch, lightly toast them in a pan on medium heat for a few minutes until golden. This will bring out their flavor and make them even crunchier.