Zesty Feta Rigatoni Salad with Lemon Vinaigrette Recipe

There’s something magical about combining tangy feta, sweet dried cranberries, and a bright lemon vinaigrette with al dente rigatoni pasta. This Zesty Feta Rigatoni Salad isn’t your average pasta salad—it’s bursting with bold flavors and textures that will keep everyone coming back for seconds. I first whipped this up for a backyard BBQ, and let me tell you, it disappeared faster than I could set the serving spoon down!

Perfect for potlucks, picnics, or even a light weekday lunch, this recipe is packed with vibrant ingredients that are as refreshing as they are satisfying. Whether you’re feeding a crowd or just want leftovers for the week, this rigatoni salad hits all the right notes. Trust me, once you try the zesty lemon dressing, you’ll want to drizzle it on everything!

Why You’ll Love This Recipe

• Quick and Easy: It comes together in under 30 minutes, making it ideal for busy days.
• Perfect Balance of Flavors: Tangy cheese, sweet cranberries, and zippy lemon vinaigrette create a harmony that’s hard to resist.
• Customizable: You can easily adapt the recipe to suit your preferences—swap out the cranberries for raisins or add some grilled chicken for extra protein.
• Great for Any Occasion: Whether it’s a summer picnic or holiday gathering, this salad always steals the show.
• Make-Ahead Friendly: The flavors only get better with time, making it perfect for prepping ahead.

Unlike traditional mayo-heavy pasta salads, this one feels lighter and fresher, thanks to the lemon vinaigrette. Plus, the chewy cranberries and creamy feta take the texture game to a whole new level. It’s the kind of dish that makes people ask for the recipe after the first bite!

What Ingredients You Will Need

This recipe uses simple ingredients that combine beautifully for a flavorful and satisfying dish. Here’s what you’ll need:

• Rigatoni Pasta: Cooked al dente (you can use penne or fusilli as substitutes).
• Feta Cheese: Crumbled for creamy, tangy goodness.
• Dried Cranberries: Adds a pop of sweetness and chewiness.
• Fresh Spinach: Chopped for a boost of greenery.
• Red Onion: Thinly sliced for a subtle crunch and sharp flavor.
• Lemon Juice: Freshly squeezed for the vinaigrette.
• Olive Oil: High-quality extra virgin for the dressing.
• Dijon Mustard: Adds depth and a slight tang to the vinaigrette.
• Honey: Balances the acidity of the lemon juice.
• Salt and Pepper: To season and bring all the flavors together.

Optional Additions:

• Grilled Chicken: For added protein.
• Cherry Tomatoes: Halved for a burst of juiciness.
• Fresh Herbs: Parsley or basil for extra freshness.

Equipment Needed

You don’t need fancy tools for this recipe—just a few kitchen staples:

• Large Pot: For boiling the pasta.
• Colander: To drain the pasta.
• Mixing Bowl: To toss all the ingredients together.
• Whisk: For making the vinaigrette.
• Chef’s Knife: To chop the veggies and herbs.
• Cutting Board: For slicing and prepping.

If you don’t have a whisk, you can use a fork to mix the vinaigrette—just make sure to really emulsify the olive oil with the lemon juice and other ingredients.

Preparation Method

1. Cook the Rigatoni: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process.
2. Prepare the Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, and a pinch of salt and pepper. Taste and adjust seasoning if needed. Set aside.
3. Chop the Vegetables: Thinly slice the red onion and roughly chop the spinach. If you’re adding fresh herbs, chop those as well.
4. Combine Ingredients: In a large mixing bowl, add the cooked rigatoni, spinach, red onion, cranberries, and feta cheese.
5. Dress the Salad: Pour the lemon vinaigrette over the pasta salad and toss gently to combine. Make sure everything is evenly coated.
6. Let It Rest: For best flavor, let the salad sit for 10-15 minutes before serving to allow the dressing to soak into the pasta.

That’s it! Your Zesty Feta Rigatoni Salad is ready to go. Serve chilled or at room temperature—both work perfectly.

Cooking Tips & Techniques

• Don’t Overcook the Pasta: Rigatoni should be al dente to hold its shape and texture in the salad.
• Emulsify the Dressing: Whisk the vinaigrette vigorously to ensure the olive oil blends well with the other ingredients.
• Chill Before Serving: If you’re making this ahead, refrigerate for at least an hour to let the flavors meld.
• Customize the Add-Ins: Feel free to toss in roasted veggies, nuts, or seeds for extra texture.
• Adjust Sweetness and Acidity: If the dressing feels too tangy, add a touch more honey; if it’s too sweet, squeeze in extra lemon juice.

Variations & Adaptations

• Gluten-Free: Use gluten-free pasta for a celiac-friendly option.
• Protein-Packed: Add shredded grilled chicken or chickpeas for a hearty meal.
• Seasonal Twist: Swap cranberries for dried apricots or pomegranate seeds in winter, or fresh berries in summer.
• Dairy-Free: Replace feta with a vegan cheese alternative or omit it entirely.
• Herbaceous Flair: Add fresh parsley, mint, or dill for an extra burst of flavor.

One variation I love is tossing in toasted pine nuts for a nutty crunch—it’s a game-changer!

Serving & Storage Suggestions

When serving, arrange the salad in a large, shallow bowl for easy scooping. Garnish with a sprinkle of crumbled feta and some freshly cracked black pepper for a polished presentation.

• Serving Temperature: Serve chilled or at room temperature.
• Complementary Dishes: Pair with grilled salmon, chicken skewers, or a crisp white wine.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: While this salad is best served cold, you can warm it slightly if desired. Just don’t overheat as the spinach will wilt.

The flavors get even better after a day, so it’s perfect for meal prep!

Nutritional Information & Benefits

Here’s a rough estimate per serving (based on 6 servings):

• Calories: 320
• Protein: 10g
• Fat: 15g
• Carbs: 38g
• Fiber: 3g

The spinach adds a dose of iron and vitamins, while the cranberries provide antioxidants. Feta cheese is a great source of calcium, and the olive oil in the vinaigrette offers healthy fats. Plus, it’s naturally lower in calories compared to mayo-based pasta salads!

Conclusion

This Zesty Feta Rigatoni Salad with Lemon Vinaigrette is one of those recipes you’ll find yourself making again and again. It’s quick, versatile, and so flavorful that it feels like a little celebration in every bite. Whether you’re looking for a crowd-pleaser for your next gathering or a refreshing meal prep option, this pasta salad has got you covered.

I’d love to hear how you customize this recipe to make it your own! Drop a comment below or share your version on social media—I can’t wait to see your creations. Happy cooking!

FAQs

Can I use a different type of pasta?

Absolutely! Penne, fusilli, or even bowtie pasta work well in this recipe.

Can I make this salad ahead of time?

Yes! The flavors actually improve after sitting for a few hours. Store it in the fridge, and toss it again before serving.

What can I substitute for feta cheese?

You can use goat cheese, ricotta salata, or even a vegan feta alternative.

How do I keep the pasta from sticking together?

Rinse the pasta under cold water after cooking and toss it with a little olive oil to prevent clumping.

Can I freeze this pasta salad?

It’s not recommended to freeze pasta salads as the texture of the pasta and vegetables can become mushy upon thawing.

Print