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Feta & Cranberry Rigatoni Salad – Easy Recipe with Zesty Lemon Dressing

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A vibrant, hearty pasta salad featuring tangy feta, sweet dried cranberries, and chewy rigatoni, all tossed in a zesty lemon vinaigrette. Perfect for gatherings, meal prep, or a fresh, filling lunch any time of year.

Ingredients

Scale
  • 12 oz dried rigatoni pasta
  • 5 oz feta cheese, crumbled
  • 2/3 cup dried cranberries
  • 2 cups baby spinach, roughly chopped
  • 1/2 small red onion, finely chopped
  • 1/4 cup fresh parsley, chopped (optional)
  • 1/3 cup toasted walnuts, chopped (optional)
  • 1/4 cup fresh lemon juice (about 1–2 lemons)
  • 1/3 cup extra-virgin olive oil
  • 2 tsp Dijon mustard
  • 2 tsp honey
  • 1 small garlic clove, minced
  • 1/2 tsp salt, plus more to taste
  • 1/4 tsp freshly cracked black pepper

Instructions

  1. Bring a large pot of salted water to a boil. Add rigatoni and cook according to package instructions (about 11-13 minutes for al dente), stirring occasionally.
  2. Drain rigatoni in a colander and rinse under cold water to stop the cooking. Shake off excess water and transfer to a large bowl.
  3. While pasta cools, crumble feta, chop red onion, and roughly chop baby spinach. If using walnuts, toast them in a dry skillet over medium heat for 2-3 minutes, stirring often.
  4. In a small bowl or jar, combine lemon juice, olive oil, Dijon mustard, honey, minced garlic, salt, and black pepper. Whisk or shake until well blended and slightly thickened.
  5. Add cooled rigatoni to the mixing bowl. Toss in chopped spinach, red onion, dried cranberries, and walnuts (if using). Pour about 3/4 of the vinaigrette over the salad and toss gently to coat.
  6. Sprinkle crumbled feta and chopped parsley over the salad. Toss lightly again—don’t overmix.
  7. Taste and add extra salt, pepper, or more vinaigrette as needed. If the salad seems dry, drizzle a splash of olive oil.
  8. Serve immediately for bright flavors, or cover and chill for up to 1 hour for a more developed taste.

Notes

For best results, use block feta and freshly squeezed lemon juice. To make vegan, use plant-based feta and maple syrup instead of honey. For gluten-free, substitute gluten-free rigatoni. Toast nuts carefully to avoid burning. If making ahead, reserve some feta and cranberries to sprinkle on top before serving. Store leftovers in an airtight container for up to 3 days.

Nutrition

Keywords: pasta salad, feta, cranberry, rigatoni, lemon vinaigrette, Mediterranean, vegetarian, easy salad, make-ahead, picnic, potluck, meal prep

Find it online: https://blairrecipes.com/feta-and-cranberry-rigatoni-salad-easy-recipe-with-zesty-lemon-dressing/