Feta Cranberry Rigatoni Lemon

This feta and cranberry rigatoni salad is a personal favorite for summer get-togethers and quick lunches. The creamy tang of feta with chewy sweet cranberries tossed in a bright lemon vinaigrette makes every bite pop with flavor. It is simple but feels special, and leftovers taste even better after the flavors meld overnight. I love how the pasta holds the vinaigrette and how each forkful brings something a little different.

I first whipped this up for a picnic, and everyone went back for seconds. The contrast of textures makes it truly crave-worthy.

Ingredients

• Rigatoni pasta: This holds the lemon vinaigrette and lets feta tuck into every bite. Choose pasta with strong ridges for best results.
• Feta cheese crumbled: This is what brings creamy depth and salty tang. Look for firm feta that can crumble easily but is not too dry.
• Dried cranberries: Chewy and sweet for color and contrast. Get plump cranberries without added sugar if possible.
• Red onion finely chopped: Adds subtle heat and crunchy texture. Use a fresh onion with vibrant skin and no soft spots.
• Fresh parsley chopped: Brings earthy fragrance and freshness. Choose parsley that is bright green and unwilted.
• Olive oil: Your vinaigrette base. Offers richness and helps the flavors meld. Pick a fruity extra virgin olive oil for best flavor.
• Lemon juice: Adds citrus brightness and a layer of acidity. Use fresh lemons and strain the seeds.
• Honey: Brings mellow sweetness and balances tang. Raw honey will add more nuance to the dressing.
• Dijon mustard: Binds the vinaigrette while adding complexity. Smooth Dijon works best for whisking.
• Salt: Needed to balance flavors. Use kosher salt for even seasoning.
• Black pepper: Gives mild heat and rounds out the vinaigrette. Grind fresh if you can for maximum flavor.

Instructions

Boil the Pasta:

Bring a large pot of salted water to a rolling boil. The salt seasons the pasta from within and prevents blandness.

Cook Rigatoni:

Add the rigatoni to the boiling water. Stir occasionally and cook until just al dente, usually around ten to twelve minutes. You want the pasta firm enough to hold up in the salad.

Chill the Pasta:

Drain the cooked pasta in a colander. Immediately rinse under cold running water to stop the cooking and keep the rigatoni from turning mushy. This also prevents sticking.

Cool and Prep:

Let the pasta drain completely, then transfer to a large mixing bowl. Let it cool for several minutes before adding anything else. Warm pasta can melt the feta too quickly.

Prep the Cheese:

Crumble the feta using your fingers or a fork. If it starts to clump, sprinkle a tiny bit of olive oil to help separate the pieces.

Combine Main Ingredients:

Add the cranberries to the cooled pasta followed by the crumbled feta and finely chopped red onion. Toss gently so the cheese stays in bite-sized pieces.

Add Fresh Herbs:

Chop the parsley and sprinkle over the mix. The freshness lifts the whole salad and gently coats everything.

Make Lemon Vinaigrette:

Whisk olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper in a small bowl until well emulsified. The mixture should taste bright, tangy, and a little sweet.

Dress the Salad:

Pour vinaigrette over the pasta mixture. Use a wide spatula or big spoon to fold and toss everything until evenly coated and glossy.

Taste and Adjust:

Sample a forkful and decide if it needs more salt, black pepper, lemon, or honey. Adjust as needed. Sometimes a splash more lemon perks everything up.

Chill or Serve:

You can serve right away, but chilling for at least thirty minutes helps the flavors settle and makes the salad taste even brighter.

My favorite part of this salad has to be the feta. The way it melts just slightly into the pasta leaving little creamy bits everywhere reminds me of family brunches. My kids pick out the cranberries first so I always add a handful extra for them.

Storage Tips

Refrigerate this salad in a well-sealed container for up to three days. The pasta will continue to absorb the vinaigrette so you may need to add an extra drizzle before serving. For prepping ahead, store the vinaigrette separate from the assembled salad to keep the pasta firmer and prevent sogginess.

Ingredient Substitutions

You can replace feta with goat cheese for an even creamier result. For a lower dairy option try a plant-based feta. Chopped baby spinach or arugula make a vibrant addition when you want a greener salad. If you cannot find rigatoni, try penne or another sturdy tube pasta.

Serving Suggestions

This is excellent as a light lunch or as a crowd-pleasing side dish for grilled chicken, fish, or shrimp. It also works beautifully with roasted vegetables in the colder months. I sometimes top leftovers with roasted nuts like almonds or walnuts for extra crunch.

Cultural and Seasonal Context

Pasta salads with sweet dried fruit have Mediterranean inspiration. The lemony tang nods to Greek flavors while the cranberries give it a North American twist. This is a perfect dish for spring and summer but the cranberries and nutty options mean it fits right in with fall feasts too.

Seasonal Adaptations

Cubes of roasted squash can be added in autumn. For winter, bulk it up with kale or shredded Brussels sprouts. In spring, substitute parsley with fresh basil or dill.

Success Stories

I have made this for everything from baby showers to picnic potlucks and it always disappears fast. Friends who said they did not even like pasta salad asked for the recipe. The blend of sweet, tart, savory, and creamy simply wins every time.

Freezer Meal Conversion

This salad is not ideal for freezing since the texture of pasta and feta suffers after thawing. However, you can freeze extra vinaigrette separately and assemble the salad fresh when you are ready.

Take a little time to let the salad rest and the bright flavors will reward you. This recipe always gets a warm welcome at our table!

Common Recipe Questions

→ Can I substitute another cheese for feta?

Yes, goat cheese makes a creamy alternative, bringing a similar tang. Soft cheeses like ricotta salata also work well.

→ Should the dressing be added right away or just before serving?

You can add the dressing before chilling, which allows flavors to meld. For best texture, toss again just before serving.

→ How do I prevent the pasta from becoming mushy?

Cook the rigatoni until just al dente and rinse under cold water to stop the cooking process, preserving the ideal texture.

→ Can I add extra ingredients for crunch?

Certainly! Toasted nuts like almonds or walnuts provide great crunch and complement the creamy and chewy textures.

→ How long will this dish stay fresh?

Stored in an airtight container in the fridge, it stays fresh for up to three days. Toss before serving for best flavor.

→ Is it possible to make this ahead?

Absolutely—prepare a day in advance and store the vinaigrette separately if preferred. Combine before serving for peak freshness.