Name: Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Prep time: 10 min
Cook time: 12 min
Total time: 25 min
Cuisine: American/Mediterranean
Ingredients: [object Object]

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Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a vibrant and refreshing pasta salad that’s perfect for any time of year. I toss tender rigatoni with creamy feta, chewy dried cranberries, and a zesty lemon vinaigrette for a dish that’s tangy, sweet, and satisfying. It’s great for potlucks, meal prep, or as a light main course on its own.

Why You’ll Love This Recipe

I love this pasta salad because it’s the perfect balance of creamy, tangy, and sweet. The feta adds saltiness, the cranberries give a subtle chew and pop of sweetness, and the lemon vinaigrette ties it all together with brightness. It’s just as good chilled as it is at room temperature, and it holds up beautifully for leftovers. Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the salad:

Rigatoni pasta
Feta cheese, crumbled
Dried cranberries
Baby spinach or arugula (optional)
Red onion, thinly sliced
Chopped parsley or basil (optional for freshness)

For the lemon vinaigrette:

Olive oil
Fresh lemon juice
Dijon mustard
Honey or maple syrup
Garlic, minced
Salt and black pepper

Directions

I cook the rigatoni in salted boiling water until al dente, then drain and rinse under cool water.
While the pasta cooks, I whisk together the olive oil, lemon juice, mustard, honey, garlic, salt, and pepper to make the vinaigrette.
In a large bowl, I combine the cooled pasta, crumbled feta, cranberries, red onion, and greens if using.
I pour the vinaigrette over the top and toss everything until well coated.
I chill the salad for 20–30 minutes before serving or enjoy it right away.

Servings and timing

This recipe makes about 4–6 servings. It takes around 10 minutes to prep and 10–12 minutes to cook the pasta, so it’s ready in about 25 minutes total (plus optional chilling time).

Variations

Sometimes I add toasted walnuts or almonds for crunch. I’ve also mixed in chopped apples or pears for more sweetness, or grilled chicken to make it a full meal. If I want extra creaminess, I stir in a spoonful of Greek yogurt or mayo to the dressing. Or for a Mediterranean twist, I swap the cranberries for sun-dried tomatoes and add olives.

Storage/Reheating

I store this pasta salad in an airtight container in the fridge for up to 3 days. The flavors actually get better as it sits. I don’t reheat it—this salad is best served chilled or at room temperature. If the pasta soaks up too much dressing, I splash in a little extra olive oil or lemon juice before serving. Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

FAQs

Can I use a different pasta?

Yes, I’ve used penne, fusilli, or even farfalle. Any short pasta shape works well as long as it holds the dressing.

Is this salad good for meal prep?

Absolutely. It keeps well in the fridge and makes a great lunch or quick side dish throughout the week.

What kind of feta is best?

I prefer block feta in brine for the creamiest texture and strongest flavor, but pre-crumbled feta is convenient and still works fine.

Can I make the vinaigrette ahead of time?

Yes, I make it up to 5 days ahead and store it in the fridge. I shake or whisk it again before pouring over the salad.

Can I make this dairy-free?

Yes, I skip the feta or use a plant-based alternative. The salad still tastes great thanks to the lemony vinaigrette and cranberries.

Conclusion

Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a fresh, flavorful dish that’s perfect for sharing or keeping all to myself. It’s easy to make, versatile, and always hits the spot with its mix of textures and sweet-savory balance. Whether I’m prepping ahead or serving it at a gathering, this salad brings brightness and bold flavor to the table.