Feta Cranberry Rigatoni Salad: 5 Reasons to Love It

Feta Cranberry Rigatoni Salad is a delightful dish that has become a staple in my kitchen. This refreshing and flavorful pasta salad features rigatoni, feta cheese, and cranberries, all brought together with a zesty lemon vinaigrette. It’s perfect for summer picnics, quick lunches, or as a side at dinner. Let’s dive into this delicious recipe that is sure to impress!

Why You’ll Love This Feta Cranberry Rigatoni Salad

This Feta Cranberry Rigatoni Salad is more than just a pretty dish; it’s packed with flavor and nutrition. Here are a few reasons why you’ll adore it:

  • Vibrant colors and textures make it visually appealing.
  • Quick and easy to prepare, perfect for busy weeknights.
  • Rich in protein thanks to the feta cheese.
  • Offers a delightful balance of sweet and savory flavors.
  • Versatile enough to serve as a main or side dish.
  • Can be customized with your favorite veggies.
  • Perfect for meal prep or potluck gatherings.
  • Enjoy it cold as a refreshing summer salad.

This dish is a Mediterranean-inspired delight that caters to vegetarian diets, making it a healthy choice for everyone.

Ingredients for Feta Cranberry Rigatoni Salad

Gather these items:

  • 12 oz rigatoni pasta
  • 1 cup crumbled feta cheese
  • ½ cup dried cranberries
  • ½ cup cucumber, diced
  • ½ red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey (optional)
  • 1 garlic clove, minced
  • Salt and pepper, to taste
  • 2 tablespoons fresh parsley, chopped

How to Make Feta Cranberry Rigatoni Salad Step-by-Step

  1. Step 1: Cook rigatoni in boiling salted water for about 10 minutes until al dente. Drain and cool under cold water.
  2. Step 2: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper.
  3. Step 3: In a large mixing bowl, combine cooled rigatoni with feta cheese, cranberries, cucumber, red onion, and cherry tomatoes. Drizzle with vinaigrette and toss gently.
  4. Step 4: Garnish with chopped parsley before serving.

Pro Tips for the Best Feta Cranberry Rigatoni Salad

Keep these in mind:

  • Use fresh ingredients for the best flavor.
  • Let the salad sit for at least 30 minutes after mixing to allow the flavors to meld.
  • Consider adding nuts like walnuts for an extra crunch.
  • This dish is best served cold, making it perfect for summer gatherings.

Feta Cranberry Rigatoni Salad: 5 Reasons to Love It - Feta Cranberry Rigatoni Salad - main visual representation

Best Ways to Serve Feta Cranberry Rigatoni Salad

Looking for serving suggestions? Here are a few ideas:

  • Pair it with grilled chicken or fish for a complete meal.
  • Serve it alongside a light soup for a comforting lunch.
  • Incorporate it into a picnic spread with other salads.

How to Store and Reheat Feta Cranberry Rigatoni Salad

To store leftovers, place the salad in an airtight container in the refrigerator. It will keep well for 3-4 days. If you’re meal prepping, it’s a great option for easy, cold lunches. Just toss it before serving to refresh the flavors.

Frequently Asked Questions About Feta Cranberry Rigatoni Salad

What’s the secret to perfect Feta Cranberry Rigatoni Salad?

The key to perfection lies in using high-quality feta cheese and fresh vegetables. This enhances both flavor and texture, making your rigatoni salad with feta and cranberries stand out.

Can I make Feta Cranberry Rigatoni Salad ahead of time?

Absolutely! This creamy feta cranberry rigatoni salad can be made a day in advance. Just keep it refrigerated until you’re ready to serve.

How do I avoid common mistakes with Feta Cranberry Rigatoni Salad?

To avoid sogginess, do not overcook the rigatoni. Make sure to cool it properly before mixing it with the other ingredients. This will keep your pasta salad with feta cheese fresh and delicious.

Variations of Feta Cranberry Rigatoni Salad You Can Try

Here are some fun twists on the classic recipe:

  • Add grilled vegetables for a smoky flavor.
  • Incorporate spinach or arugula for extra greens.
  • Try adding roasted chickpeas for a protein boost.

This feta and cranberry pasta dish is adaptable and can fit many dietary needs, making it a versatile option for any table.

Feta Cranberry Rigatoni Salad: 5 Reasons to Love It - Feta Cranberry Rigatoni Salad - additional detail

For more delicious recipes, check out Baked Pears with Feta and Honey or Chicken Bacon Ranch Pasta. If you’re interested in Mediterranean cuisine, you might enjoy learning about Mediterranean diet foods for a healthier lifestyle.

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Feta Cranberry Rigatoni Salad

Feta Cranberry Rigatoni Salad: 5 Reasons to Love It


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  • Author: Mina
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

A refreshing and flavorful pasta salad featuring rigatoni, feta cheese, cranberries, and a zesty lemon vinaigrette.


Ingredients

Scale
  • 12 oz rigatoni pasta
  • 1 cup crumbled feta cheese
  • ½ cup dried cranberries
  • ½ cup cucumber, diced
  • ½ red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey (optional)
  • 1 garlic clove, minced
  • Salt and pepper, to taste
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Cook rigatoni in boiling salted water for about 10 minutes until al dente. Drain and cool under cold water.
  2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper.
  3. In a large mixing bowl, combine cooled rigatoni with feta cheese, cranberries, cucumber, red onion, and cherry tomatoes. Drizzle with vinaigrette and toss gently.
  4. Garnish with chopped parsley before serving.

Notes

    • Prep Time: 15 minutes
    • Cook Time: 10 minutes
    • Category: Salad
    • Method: Mixing
    • Cuisine: Mediterranean

    Nutrition

    • Serving Size: 1 serving
    • Calories: 320
    • Sugar: 6g
    • Sodium: 400mg
    • Fat: 18g
    • Saturated Fat: 5g
    • Unsaturated Fat: 12g
    • Trans Fat: 0g
    • Carbohydrates: 32g
    • Fiber: 2g
    • Protein: 10g
    • Cholesterol: 25mg

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