Are you searching for a vibrant and delicious dish to serve at your next summer gathering? Look no further! The Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is not only a feast for the eyes but also a delightful treat for your taste buds. This gorgeous pasta salad showcases the brilliant flavors of the Mediterranean, bringing together tangy feta cheese, sweet cranberries, and crunchy walnuts, all perfectly complemented by a zesty lemon vinaigrette. Whether you’re hosting a barbecue, picnic, or just enjoying a weekend meal at home, this salad is bound to impress everyone at the table.
The beauty of this rigatoni salad lies in its simplicity and flexibility. With a prep time of just 15 minutes and a total time of only 25 minutes, you can whip this up quickly without compromising on flavor or freshness. Imagine al dente rigatoni tossed with a symphony of flavors, crunchy textures, and colorful ingredients that not only taste great but also provide a harmonious blend of nutrients. Plus, being vegetarian, it’s perfect for guests with different dietary preferences.
As you savor each bite, you’ll appreciate the balance of textures and tastes—the creamy feta contrasts beautifully with the chewy cranberries while the toasted walnuts provide added crunch. Drizzle it with a homemade lemon vinaigrette, and you have a delightful dish that feels both indulgent and wholesome. So get your ingredients ready, and let’s dive into this delightful Feta & Cranberry Rigatoni Salad!
Why You’ll Love This Feta & Cranberry Rigatoni Salad
- Flavor-Packed: Enjoy a perfect blend of sweet, tangy, and savory flavors that will keep you coming back for more.
- Quick to Prepare: With just 15 minutes of prep time, you can have a delicious side dish ready in no time.
- Make Ahead: It’s ideal for meal prep! Make it a day ahead for the flavors to meld beautifully.
- Versatile: Perfect as a side dish or as a light meal on its own. You can even customize it with your favorite ingredients!
- Healthy & Wholesome: Packed with nutrients and perfect for vegetarians while being a substantial meal.
Preparation Phase & Tools to Use
Before you start preparing the Feta & Cranberry Rigatoni Salad, it’s essential to set up your kitchen workspace to ensure a smooth cooking experience. Begin by gathering all your ingredients and tools to avoid any last-minute rush. You’ll need a large pot for boiling the pasta, a mixing bowl for assembling the salad, and a smaller bowl for whisking the vinaigrette. Make sure to have measuring cups and spoons on hand for accuracy.
Preparation is key, so here’s a quick checklist before you dive in:
- Measure out the rigatoni and cranberries.
- Chop the parsley, red onion, and walnuts.
- Have your garlic minced and ingredients for the vinaigrette ready.
- Prepare a colander for draining the pasta and set it in the sink.
Ingredients
- 12 oz rigatoni pasta
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese
- 1/3 cup chopped fresh parsley
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped toasted walnuts
- Salt and black pepper to taste
Lemon Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 small garlic clove (minced)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
Step 1: Cook the Rigatoni
To start, fill a large pot with water and bring it to a rolling boil. Add salt to the boiling water; this not only flavors the pasta but also helps in achieving the perfect texture. Once the water is salted, add the rigatoni pasta. Cook according to the package instructions until al dente, which usually takes about 8-10 minutes. Make sure to taste it during cooking to achieve your preferred texture; it should be firm yet cooked through.
Step 2: Chill the Pasta
After cooking, promptly drain the rigatoni in a colander. To stop the cooking process and to cool the pasta down, rinse it under cold running water. This also helps prevent the rigatoni from becoming sticky. Transfer the cooled pasta to a large mixing bowl and set it aside to continue its cooling process while you prepare the vinaigrette.
Step 3: Whisk the Lemon Vinaigrette
In a small bowl, combine the olive oil, freshly squeezed lemon juice, and lemon zest. To add depth, stir in Dijon mustard, honey, minced garlic, salt, and black pepper. Whisk the mixture vigorously until it’s emulsified—a beautiful blend of flavors complementing the salad. Adjust the seasoning according to your taste, adding more salt or pepper if desired.
Step 4: Combine the Ingredients
Now for the fun part! Add the dried cranberries, crumbled feta, chopped parsley, thinly sliced red onion, and toasted walnuts to the bowl with the cooled rigatoni. Drizzle the prepared lemon vinaigrette over the salad ingredients. Gently toss everything together until the rigatoni is evenly coated. Be cautious not to break up the feta too much; we want those beautiful chunks to remain intact, contributing to the salad.
Step 5: Let It Chill
For the best results, cover the salad and place it in the refrigerator for at least 30 minutes before serving. This not only enhances the flavors but allows the pasta to soak up the zesty lemon vinaigrette. Just before serving, give it a gentle toss and adjust seasoning as needed. Enjoy your beautifully crafted Feta & Cranberry Rigatoni Salad!
Variations
- Protein: Add grilled chicken for a heartier salad or chickpeas for a vegetarian protein boost.
- Vegetables: Toss in diced cucumbers or halved cherry tomatoes for added freshness.
- Spices: Enhance the flavor with a pinch of red pepper flakes or fresh herbs like basil or mint.
Cooking Notes
- Make sure the pasta is al dente to avoid a mushy salad.
- Allow the salad to chill in the refrigerator to infuse the flavors.
Serving Suggestions
- Serve chilled as a side dish for grilled meats or seafood.
- Pair it with crusty bread for a complete meal.
Tips
- Incorporate seasonal vegetables to enhance flavors and freshness.
- Adjust the sweetness of the vinaigrette according to your preference—use more or less honey as needed.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Nutritional Information
- Calories: Approximately 350 per serving
- Protein: 9g
- Sodium: 250mg
FAQs
Can I use whole grain rigatoni?
Absolutely! Whole grain rigatoni adds extra fiber and nutrients.
How long can I store leftovers?
This salad can be stored in an airtight container in the refrigerator for up to 3 days.
Can I make this salad ahead of time?
Yes! In fact, letting it chill overnight enhances the flavors!
What other cheeses can I use?
Feel free to substitute feta with goat cheese or even mozzarella for a different flavor profile.
Conclusion
The Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a delightful dish that perfectly balances flavors and textures. Its easy preparation and refreshing taste make it a fantastic option for summer barbecues, potlucks, or even as a quick meal to enjoy at home. Once you try your hand at this dish, we hope you’ll be excited to experiment with new variations and ingredients.
Don’t forget to share your experience, or even your unique takes on this recipe in the comments below! Whether it’s a special occasion or a casual dinner, this rigatoni salad is guaranteed to be a hit. Enjoy and bon appétit!
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Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is vibrant, delicious, and perfect for summer gatherings.
Ingredients
- 12 oz rigatoni pasta
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese
- 1/3 cup chopped fresh parsley
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped toasted walnuts
- Salt and black pepper to taste
Lemon Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 small garlic clove (minced)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- To start, fill a large pot with water and bring it to a rolling boil. Add salt to the boiling water; this not only flavors the pasta but also helps in achieving the perfect texture. Once the water is salted, add the rigatoni pasta. Cook according to the package instructions until al dente, which usually takes about 8-10 minutes. Make sure to taste it during cooking to achieve your preferred texture; it should be firm yet cooked through.
- After cooking, promptly drain the rigatoni in a colander. To stop the cooking process and to cool the pasta down, rinse it under cold running water. This also helps prevent the rigatoni from becoming sticky. Transfer the cooled pasta to a large mixing bowl and set it aside to continue its cooling process while you prepare the vinaigrette.
- In a small bowl, combine the olive oil, freshly squeezed lemon juice, and lemon zest. To add depth, stir in Dijon mustard, honey, minced garlic, salt, and black pepper. Whisk the mixture vigorously until it’s emulsified—a beautiful blend of flavors complementing the salad. Adjust the seasoning according to your taste, adding more salt or pepper if desired.
- Now for the fun part! Add the dried cranberries, crumbled feta, chopped parsley, thinly sliced red onion, and toasted walnuts to the bowl with the cooled rigatoni. Drizzle the prepared lemon vinaigrette over the salad ingredients. Gently toss everything together until the rigatoni is evenly coated. Be cautious not to break up the feta too much; we want those beautiful chunks to remain intact, contributing to the salad.
- For the best results, cover the salad and place it in the refrigerator for at least 30 minutes before serving. This not only enhances the flavors but allows the pasta to soak up the zesty lemon vinaigrette. Just before serving, give it a gentle toss and adjust seasoning as needed. Enjoy your beautifully crafted Feta & Cranberry Rigatoni Salad!
Notes
Make sure the pasta is al dente to avoid a mushy salad. Allow the salad to chill in the refrigerator to infuse the flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
Nutrition
- Calories: Approximately 350 per serving
- Sodium: 250 mg
- Protein: 9 g