Feta & Cranberry Rigatoni Salad With Lemon Vinaigrette Recipe

I just made a Cranberry Feta Pasta Salad that somehow turns rigatoni, feta, dried cranberries and toasted walnuts into a bright, addictive bowl you’ll want at every party.

I’m obsessed with this Feta & Cranberry Rigatoni Salad. It hits every note I want: tangy crumbled feta that melts into the pasta, little bursts of chewy dried cranberries, toasty crunch, and a lemon vinaigrette that actually sings.

I love how it’s bright but not annoying, fancy enough to bring to a thing but easy enough for my lazy weeknights. And it keeps happily in the fridge without getting sad.

I call it my Cranberry Feta Pasta Salad obsession, a top pick whenever I’m scrolling Rigatoni Salad Recipes and need a quick win. No fake pretence, just honest deliciousness always.

Ingredients

• Rigatoni: hearty tubes that grab sauce, it’s satisfying.
• Feta: tangy, salty crumble gives creaminess and protein kick.
• Dried cranberries: chewy bursts of sweet-tart brightness, fun texture.
• Toasted walnuts: nutty crunch, a little richness.

  Basically addicting.

• Celery: crisp, fresh snap that keeps it from being heavy.
• Red onion: sharp bite, it’s a tiny zing.
• Parsley: green pop, bright herbal lift.

  Plus looks pretty.

• Lemon zest: intense citrus perfume.

  Basically wakes everything up.

• Extra virgin olive oil: silky mouthfeel, brings everything together, no fuss.
• Fresh lemon juice: tart backbone, keeps the salad lively and fresh.
• Honey or maple: smooth sweetener, tames the tart and salt.
• Dijon mustard: tangy binder, adds subtle sharpness and creaminess.
• Garlic: small punch of savory, don’t skip it.
• Kosher salt and pepper: essential seasoning, makes flavors pop.

Ingredient Quantities

• 12 oz rigatoni pasta
• 1 cup crumbled feta cheese (about 6 oz)
• 1/2 cup dried cranberries
• 1/2 cup toasted walnuts, chopped (can sub pecans)
• 2 stalks celery, thinly sliced
• 1/4 cup red onion, finely chopped (or shallot if you prefer)
• 1/4 cup fresh parsley, chopped
• 1 tsp lemon zest
• 1/3 cup extra virgin olive oil
• 3 tbsp fresh lemon juice
• 1 tbsp honey or maple syrup
• 1 tsp Dijon mustard
• 1 small garlic clove, minced
• kosher salt and fresh ground black pepper to taste

How to Make this

1. Bring a large pot of salted water to a boil and cook 12 oz rigatoni until just al dente, about 10-12 minutes; drain and rinse under cold water to stop cooking and cool the pasta quickly.

2. While the pasta cooks, toast 1/2 cup walnuts in a dry skillet over medium heat until fragrant and lightly browned, shaking the pan often, about 4-6 minutes; let cool and roughly chop (pecans work too).

3. Make the lemon vinaigrette: whisk together 1/3 cup extra virgin olive oil, 3 tbsp fresh lemon juice, 1 tbsp honey or maple syrup, 1 tsp Dijon mustard, 1 small garlic clove minced, 1 tsp lemon zest, and a pinch of kosher salt and fresh ground black pepper; taste and adjust sweetness or acidity as needed.

4. In a large mixing bowl add the cooled rigatoni, 1 cup crumbled feta, 1/2 cup dried cranberries, the toasted chopped walnuts, 2 stalks celery thinly sliced, 1/4 cup red onion finely chopped, and 1/4 cup fresh parsley chopped.

5. Pour the vinaigrette over the pasta and gently toss to coat everything evenly; use a spatula or tongs and be careful not to mash the feta too much.

6. Taste and season with additional kosher salt and black pepper if needed; remember feta is salty so go easy on the salt.

7. Let the salad rest in the fridge for at least 20-30 minutes so flavors meld, but you can serve immediately if you’re hungry.

8. Before serving give it one last toss, sprinkle a little extra parsley and a few more cranberries or walnuts on top for color and crunch.

9. Serve chilled or at room temperature; this keeps well for 2-3 days in an airtight container, though the pasta will soak up dressing over time so you might want to add a splash of olive oil or lemon juice before reheating or serving again.

Equipment Needed

1. Large pot for boiling pasta (big enough for 12 oz rigatoni)
2. Colander for draining and rinsing the pasta
3. Dry skillet for toasting the walnuts
4. Large mixing bowl to toss the salad
5. Whisk for the vinaigrette (or a fork if you’re lazy)
6. Measuring cups and spoons for the oil, lemon juice, honey, etc
7. Cutting board and a sharp knife for the celery, onion and parsley
8. Spatula or tongs for gently tossing so you don’t mash the feta

FAQ

Feta & Cranberry Rigatoni Salad With Lemon Vinaigrette Recipe Substitutions and Variations

• Feta cheese: swap for goat cheese for a tangy, softer bite, or use ricotta salata if you want a saltier, crumbly texture.
• Dried cranberries: use dried cherries or golden raisins instead, they give similar chew and sweetness but slightly different flavors.
• Toasted walnuts: sub toasted almonds or pistachios, both hold up well and add great crunch.
• Extra virgin olive oil (in the vinaigrette): you can use avocado oil or light grapeseed oil if you want a milder, less fruity dressing.

Pro Tips

1. Toast the walnuts till they smell super nutty, then let them cool completely before chopping and adding. If they’re even a little warm theyll soften the feta and make the salad soggy.

2. Rinse the pasta under cold water but dont overdo it. Stop the cooking and cool the noodles, but leave just enough starch so the dressing clings. If the pasta gets slimy, toss it with a teaspoon of olive oil right after rinsing.

3. Make the dressing ahead and chill it. Citrus flavors mellow after 20-30 minutes so the lemon, honey and mustard will taste more balanced. Shake or whisk again before tossing because oil and juice separate.

4. For texture balance, chop some of the feta into bigger chunks and crumble the rest. That way you get creamy bites and salty pockets, instead of everything being the same.