Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a delightful blend of flavors and textures, making it a perfect choice for any gathering. The creamy feta pairs beautifully with the sweetness of cranberries, while the crunchy walnuts add a satisfying bite. This salad works wonderfully as a light meal or a vibrant side dish. Its quick preparation ensures you can enjoy this delicious dish anytime you want!
Why You’ll Love This Recipe
- Quick and Easy: This recipe comes together in just 20 minutes, making it perfect for busy weeknights or last-minute gatherings.
- Flavorful Combination: The mix of creamy feta, sweet cranberries, and zesty lemon vinaigrette creates an irresistible flavor profile.
- Versatile Serving Options: Enjoy it as a main dish or as a side salad at picnics, potlucks, or barbecues.
- Healthy Ingredients: Packed with nutritious ingredients like spinach and walnuts, this salad is not only tasty but also good for you.
- Make-Ahead Friendly: Prepare it ahead of time and chill for enhanced flavors, making it ideal for meal prep.
Tools and Preparation
To make the Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette, you’ll need some essential kitchen tools to ensure your cooking experience is smooth.
Essential Tools and Equipment
- Large pot
- Colander
- Mixing bowl
- Whisk
- Measuring cups and spoons
Importance of Each Tool
- Large pot: Necessary for boiling the rigatoni pasta to perfection.
- Colander: Helps drain the pasta quickly while preventing any overcooking.
- Mixing bowl: Ideal for combining all your fresh ingredients into one vibrant salad.
- Whisk: Essential for mixing the lemon vinaigrette thoroughly to achieve a creamy dressing.
Ingredients
Pasta and Greens
- 12 oz rigatoni pasta
- 2 cups baby spinach
Cheese and Nuts
- 1/2 cup crumbled feta cheese
- 1/4 cup toasted walnuts, chopped
Fruits and Vegetables
- 1/3 cup dried cranberries
- 1/4 red onion, thinly sliced
Dressing Ingredients
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Salt and black pepper, to taste
How to Make Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Step 1: Cook the Rigatoni
Boil the rigatoni according to package instructions until al dente. Drain in a colander and rinse under cold water to stop the cooking process.
Step 2: Prepare the Lemon Vinaigrette
In a small bowl, whisk together:
1. 3 tablespoons extra virgin olive oil
2. 1 tablespoon fresh lemon juice
3. 1 teaspoon honey
4. 1/2 teaspoon Dijon mustard
5. Salt and black pepper to taste.
Step 3: Combine Salad Ingredients
In a large mixing bowl, combine:
1. The cooked rigatoni,
2. Crumbled feta cheese,
3. Dried cranberries,
4. Chopped toasted walnuts,
5. Baby spinach,
6. Sliced red onion.
Step 4: Dress the Salad
Drizzle the lemon vinaigrette over the salad mixture and toss gently to ensure all ingredients are evenly coated.
Step 5: Serve
Serve immediately or chill in the refrigerator for about 15 minutes to enhance the flavors before serving.
Enjoy this Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette at your next meal!
How to Serve Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a versatile dish that can be served in various ways. Whether you are hosting a barbecue, enjoying a picnic, or simply having a family dinner, this salad adapts beautifully to any occasion.
As a Main Dish
- Enjoy the salad on its own for a light and satisfying meal. The combination of rigatoni, feta, and cranberries offers a balanced mix of flavors and textures.
As a Side Dish
- Serve it alongside grilled chicken or fish. The zesty lemon vinaigrette complements the rich flavors of meat perfectly.
For Meal Prep
- Pack individual portions in airtight containers for quick lunches. It holds up well in the fridge and makes for an easy grab-and-go meal.
At Parties
- Present it in a large bowl as part of a buffet spread. The vibrant colors will attract guests, making it an appealing addition to any gathering.
With Bread
- Pair the salad with crusty bread or pita chips. This adds some crunch and provides a delightful contrast to the creamy feta.
How to Perfect Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
To enhance your Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette, consider these helpful tips that will elevate the dish.
- Use fresh ingredients: Opt for fresh spinach and high-quality feta cheese for the best flavor.
- Customize the nuts: Swap walnuts for pecans or almonds if you prefer another nutty flavor.
- Make it seasonal: Add seasonal vegetables like cherry tomatoes or bell peppers for added color and nutrition.
- Adjust sweetness: Modify the amount of honey in the vinaigrette to match your taste preference.
- Chill before serving: Allowing the salad to chill enhances the flavors, making each bite even more delicious.
- Add protein: Include grilled chicken or chickpeas to turn this salad into a heartier main course.
Best Side Dishes for Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Pairing side dishes with your Feta & Cranberry Rigatoni Salad can create a well-rounded meal. Here are some excellent options you can consider.
- Grilled Chicken Skewers: Marinated chicken skewers cooked on the grill add protein and flavor that complement the salad well.
- Roasted Vegetables: A medley of seasonal vegetables roasted until caramelized brings out their natural sweetness, enhancing your meal.
- Garlic Bread: Warm, buttery garlic bread provides a satisfying crunch that pairs nicely with the creamy pasta salad.
- Caprese Salad: Fresh mozzarella, tomatoes, and basil make for a refreshing side that balances out the richness of feta.
- Quinoa Pilaf: A light quinoa pilaf with herbs adds wholesome grains and texture without overpowering the main dish.
- Fruit Salad: A refreshing fruit salad made from seasonal fruits offers a sweet contrast that brightens up your plate.
Common Mistakes to Avoid
Making a Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is simple, but a few common mistakes can affect the final dish.
- Overcooking the pasta – If you cook the rigatoni too long, it can become mushy. Always follow package instructions for al dente pasta and rinse it under cold water after draining.
- Skipping the rinsing step – Rinsing the cooked pasta stops it from cooking further and prevents clumping. Make sure to rinse thoroughly to keep your salad light and fresh.
- Not measuring ingredients – Using too much or too little of any ingredient can throw off the balance of flavors. Measure your feta, cranberries, and walnuts for the best results.
- Forgetting to season – A pinch of salt and pepper enhances flavors. Don’t skip seasoning; taste your salad before serving to adjust as needed.
- Making it too early – While this salad can be made in advance, letting it sit for too long can make the greens wilt. Consider tossing everything together just before serving for freshness.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container.
- The salad can be kept in the fridge for up to 3 days.
Freezing Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
- It’s not recommended to freeze this salad due to the texture changes in feta and spinach.
- For best quality, enjoy fresh or refrigerated.
Reheating Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
- Oven – Preheat to 350°F (175°C) and heat for about 10-15 minutes until warmed through.
- Microwave – Heat in short bursts of 30 seconds, stirring in between until warm.
- Stovetop – Warm gently over low heat, stirring frequently to avoid sticking.
Frequently Asked Questions
Here are some common questions related to the Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette that may help you out.
Can I add more vegetables to this salad?
Yes! Feel free to add bell peppers, cucumbers, or even roasted veggies for extra crunch and flavor.
How can I make this Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette vegan?
To make it vegan, substitute feta with a plant-based cheese alternative and omit honey from the vinaigrette.
What other nuts can I use in this recipe?
While walnuts are great, you can also use pecans or almonds for a different taste and crunch.
How do I customize the dressing?
You can add herbs like basil or mint for a fresh twist or swap lemon juice for lime juice if desired.
Final Thoughts
This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is not only delicious but also versatile. It works well as a light meal or side dish at gatherings. You can easily customize it by adding your favorite ingredients or adjusting the dressing. Give it a try—you’ll love how refreshing and satisfying it is!
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
- Total Time: 20 minutes
- Yield: Serves about 4 people 1x
Description
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a refreshing and vibrant dish that perfectly balances creamy feta cheese, sweet dried cranberries, and crunchy walnuts. Tossed in a zesty lemon vinaigrette, this pasta salad makes for a delightful main course or an eye-catching side dish at any gathering. Ready in just 20 minutes, it’s ideal for busy weeknights or spontaneous gatherings. Loaded with nutritious ingredients like baby spinach and walnuts, this salad is not only delicious but also healthy. Make it ahead of time to let the flavors meld together, ensuring each bite is bursting with freshness.
Ingredients
- 12 oz rigatoni pasta
- 2 cups baby spinach
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped toasted walnuts
- 1/3 cup dried cranberries
- 1/4 red onion, thinly sliced
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Salt and black pepper, to taste
Instructions
- Cook rigatoni according to package directions until al dente. Drain and rinse under cold water.
- For the dressing, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl.
- In a large mixing bowl, combine cooked rigatoni, feta cheese, cranberries, walnuts, spinach, and red onion.
- Drizzle the dressing over the salad mixture and toss gently to coat.
- Serve immediately or refrigerate for 15 minutes to enhance flavors before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 6g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg
