Rigatoni Salad with Feta and Cranberries

🖋️ Written by Emma

Why Make This Recipe

Rigatoni Salad with Feta and Cranberries is a delightful dish that brings a perfect balance of flavors and textures to your table. This salad is not only easy to make but also refreshing and satisfying. It’s a great option for lunch, dinner, or as a side dish for gatherings. With its colorful ingredients and nutritious profile, it’s a dish everyone will love.

How to Make Rigatoni Salad with Feta and Cranberries

Ingredients

• Rigatoni pasta
• Feta cheese
• Cranberries
• Lemon
• Olive oil
• Salt
• Pepper
• Fresh herbs (optional, such as parsley or basil)

Directions

1. Cook the rigatoni according to package instructions. Drain and let cool.
2. In a large bowl, combine cooled rigatoni, crumbled feta, and cranberries.
3. In a separate small bowl, whisk together the lemon juice, olive oil, salt, and pepper to create the vinaigrette.
4. Pour the vinaigrette over the pasta mixture and toss gently to coat.
5. If desired, add chopped fresh herbs for extra flavor.
6. Serve chilled or at room temperature. Enjoy!

How to Serve Rigatoni Salad with Feta and Cranberries

This salad can be served as a light main dish or as a side dish. It pairs well with grilled chicken or fish. You can also serve it at picnics, potlucks, or any gathering. Just scoop it onto plates or in bowls, and it’s ready to enjoy.

How to Store Rigatoni Salad with Feta and Cranberries

To keep the salad fresh, store any leftovers in an airtight container in the refrigerator. It will stay good for up to 3 days. If you plan to keep it longer, consider storing the vinaigrette separately and adding it just before serving.

Tips to Make Rigatoni Salad with Feta and Cranberries

• Make sure to let the pasta cool completely before mixing it with other ingredients to prevent the feta from melting.
• Adjust the amount of lemon juice and olive oil to suit your taste.
• For a crunchier texture, consider adding nuts like walnuts or almonds.

Variation

You can customize this salad by adding other ingredients like bell peppers, cherry tomatoes, or olives. This will enhance the flavor and add more color to the dish.

FAQs

Can I use other types of pasta?
Yes, you can substitute rigatoni with another type of pasta like penne or fusilli.

Is this salad gluten-free?
To make it gluten-free, use gluten-free pasta.

Can I make this salad ahead of time?
Yes, this salad can be made a few hours in advance. Just store it in the refrigerator and add fresh herbs before serving for the best flavor.

Rigatoni Salad with Feta and Cranberries

A delightful and refreshing salad that combines rigatoni pasta, feta cheese, and cranberries, perfect for lunch, dinner, or gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner, Lunch, Salad, Side Dish

Cuisine: American, Mediterranean

Calories: 320

Ingredients Method Notes

Ingredients

  

Pasta and Salad Base

• 8 oz Rigatoni pasta Cooked according to package instructions
• 4 oz Feta cheese Crumbled
• 1 cup Cranberries Dried or fresh

Vinaigrette

• 1 medium Lemon Juiced
• 1/4 cup Olive oil Extra virgin preferred
• 1/2 tsp Salt Adjust to taste
• 1/4 tsp Pepper Freshly ground preferred

Optional Additions

• 1/4 cup Fresh herbs Chopped, such as parsley or basil
• Nuts Walnuts or almonds for crunch

Method

 

Preparation

1. Cook the rigatoni according to package instructions. Drain and let cool.
2. In a large bowl, combine cooled rigatoni, crumbled feta, and cranberries.
3. In a separate small bowl, whisk together the lemon juice, olive oil, salt, and pepper to create the vinaigrette.
4. Pour the vinaigrette over the pasta mixture and toss gently to coat.
5. If desired, add chopped fresh herbs for extra flavor.

Serving

1. Serve chilled or at room temperature.
2. Great as a light main dish or side, pairs well with grilled chicken or fish.

Notes

To keep the salad fresh, store leftovers in an airtight container in the refrigerator for up to 3 days. Consider storing the vinaigrette separately for longer storage. Adjust lemon juice and olive oil to taste for personal preference.