Introduction to Feta Cranberry Rigatoni Salad with Lemon Vinaigrette
When life gets hectic, finding a quick and delicious meal can feel like a challenge. That’s where my Feta Cranberry Rigatoni Salad with Lemon Vinaigrette comes in. This vibrant dish is not only a feast for the eyes but also a refreshing solution for busy days.
Imagine tossing together hearty rigatoni, tangy feta, and sweet cranberries, all drizzled with a zesty lemon vinaigrette. It’s perfect for impressing friends at a barbecue or simply enjoying a light lunch. Trust me, this salad will quickly become a go-to in your kitchen!
Why You’ll Love This Feta Cranberry Rigatoni Salad with Lemon Vinaigrette
This Feta Cranberry Rigatoni Salad with Lemon Vinaigrette is a game-changer for your meal rotation.
It’s incredibly easy to whip up, taking just 25 minutes from start to finish.
The combination of flavors is a delightful dance on your palate, with the creamy feta balancing the sweetness of cranberries.
Plus, it’s versatile enough to serve as a side or a main dish, making it perfect for any occasion!
Ingredients for Feta Cranberry Rigatoni Salad with Lemon Vinaigrette
Creating this Feta Cranberry Rigatoni Salad with Lemon Vinaigrette is a breeze, especially with the right ingredients. Here’s what you’ll need:
Rigatoni pasta: This tubular pasta holds the dressing beautifully, making every bite satisfying.
Feta cheese: Crumbled feta adds a creamy, tangy flavor that complements the sweetness of the cranberries.
Dried cranberries: These little gems bring a burst of sweetness and a chewy texture to the salad.
Cherry tomatoes: Halved for freshness, they add a juicy pop and vibrant color.
Red onion: Finely chopped, it provides a sharp bite that balances the other flavors.
Fresh parsley: Chopped parsley adds a touch of brightness and a hint of earthiness.
Extra virgin olive oil: A high-quality oil enhances the dressing with rich flavor.
Fresh lemon juice: This zesty ingredient brightens the salad and ties all the flavors together.
Dijon mustard: Just a teaspoon adds depth and a subtle tang to the vinaigrette.
Garlic powder: A sprinkle of garlic powder infuses the dressing with a warm, savory note.
Salt and freshly ground black pepper: Essential for seasoning, these elevate the overall taste.
For those looking to add a little crunch, consider tossing in some chopped walnuts or pecans.
If you want to switch things up, creamy goat cheese can be a delightful alternative to feta.
All ingredient quantities are listed at the bottom of the article for easy reference and printing!
How to Make Feta Cranberry Rigatoni Salad with Lemon Vinaigrette
Step 1: Cook the Rigatoni
Start by boiling a large pot of salted water.
Once it’s bubbling, add the rigatoni and cook until al dente, usually about 10 minutes.
Don’t forget to stir occasionally to prevent sticking.
When it’s done, drain the pasta and rinse it under cold water.
This stops the cooking process and helps keep the pasta firm.
Step 2: Combine the Ingredients
In a large mixing bowl, combine the cooled rigatoni with crumbled feta, dried cranberries, halved cherry tomatoes, finely chopped red onion, and fresh parsley.
Gently stir everything together.
You want to mix it well without breaking the feta too much.
The colors should pop, making it as pleasing to the eye as it is to the palate.
Step 3: Prepare the Lemon Vinaigrette
In a separate bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, Dijon mustard, garlic powder, and a pinch of salt and pepper.
Make sure it’s well blended and smooth.
This zesty dressing is what brings the whole salad to life, so don’t skimp on the whisking!
Step 4: Toss the Salad
Drizzle the lemon vinaigrette over the pasta mixture.
Now, it’s time to toss everything together.
Use a spatula or large spoon to ensure every ingredient is coated in that delicious dressing.
The flavors will meld beautifully, creating a harmonious dish.
Step 5: Chill Before Serving
For the best flavor, let the salad chill in the refrigerator for at least 30 minutes.
This allows the ingredients to harmonize and enhances the overall taste.
When you’re ready to serve, give it a quick toss again.
Your Feta Cranberry Rigatoni Salad with Lemon Vinaigrette is now ready to impress!
Tips for Success
Always salt your pasta water; it enhances the flavor of the rigatoni.
Let the salad chill longer if you have time; it improves the taste.
Use fresh lemon juice for the vinaigrette; it makes a noticeable difference.
Feel free to adjust the amount of feta and cranberries to suit your taste.
For added crunch, toss in some nuts just before serving.
Equipment Needed
Large pot: Essential for boiling the rigatoni. A deep skillet can work in a pinch.
Colander: For draining the pasta. A slotted spoon can also do the job.
Mixing bowls: Use two bowls for mixing ingredients and dressing. Any large bowl will suffice.
Whisk: Perfect for blending the vinaigrette. A fork can be a handy alternative.
Spatula or large spoon: Ideal for tossing the salad. A pair of tongs works well too.
Variations
Protein Boost: Add grilled chicken or shrimp for a heartier meal that packs a protein punch.
Vegan Option: Substitute feta with a plant-based cheese or avocado for a creamy texture without dairy.
Spicy Kick: Toss in some red pepper flakes or diced jalapeños for a spicy twist that elevates the flavor.
Seasonal Veggies: Incorporate seasonal vegetables like bell peppers or zucchini for added color and nutrition.
Herb Variations: Experiment with different herbs like basil or mint to give the salad a fresh, unique flavor.
Serving Suggestions
Pair this salad with grilled chicken or fish for a complete meal.
Serve alongside crusty bread or garlic knots to soak up the vinaigrette.
A chilled glass of white wine complements the flavors beautifully.
For presentation, garnish with extra parsley or lemon wedges.
FAQs about Feta Cranberry Rigatoni Salad with Lemon Vinaigrette
Can I make this salad ahead of time?
Absolutely! This Feta Cranberry Rigatoni Salad with Lemon Vinaigrette tastes even better after sitting in the fridge for a few hours or overnight. Just give it a quick toss before serving to refresh the flavors.
What can I substitute for feta cheese?
If feta isn’t your thing, creamy goat cheese is a fantastic alternative. You can also try a plant-based cheese for a vegan option, which will still provide that creamy texture.
How long will leftovers last in the fridge?
Leftover salad can be stored in an airtight container in the fridge for up to three days. Just keep in mind that the pasta may absorb some of the dressing over time.
Can I add protein to this salad?
Definitely! Grilled chicken, shrimp, or even chickpeas can be added for a protein boost. This makes the salad more filling and perfect for a main dish.
Is this salad suitable for meal prep?
Yes! This Feta Cranberry Rigatoni Salad with Lemon Vinaigrette is perfect for meal prep. Just portion it out into containers for easy grab-and-go lunches throughout the week.
Final Thoughts
Creating this Feta Cranberry Rigatoni Salad with Lemon Vinaigrette is more than just a cooking task; it’s an experience that brings joy to your table.
The vibrant colors and delightful flavors make it a feast for both the eyes and the palate.
Whether you’re serving it at a summer barbecue or enjoying it as a light lunch, this salad is sure to impress.
It’s a dish that invites conversation and connection, reminding us that good food can create lasting memories.
So, roll up your sleeves and dive into this refreshing recipe; your taste buds will thank you!
A refreshing Mediterranean pasta salad featuring rigatoni, feta cheese, and dried cranberries, dressed with a zesty lemon vinaigrette.
Ingredients
8 ounces rigatoni pasta
1 cup crumbled feta cheese
1 cup dried cranberries
1 cup halved cherry tomatoes
1/2 cup finely chopped red onion
1/4 cup chopped fresh parsley
1/4 cup extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
Salt and freshly ground black pepper to taste
Instructions
Begin by boiling a pot of salted water and cook the rigatoni until it reaches an al dente texture. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process.
In a large mixing bowl, combine the cooled rigatoni with crumbled feta, dried cranberries, cherry tomatoes, red onion, and parsley, stirring gently to mix.
In a separate bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic powder, and a pinch of salt and pepper until the mixture is smooth and well blended.
Drizzle the dressing over the pasta mixture and toss everything together until all ingredients are evenly coated.
For the best flavor, let the salad sit in the refrigerator for at least half an hour before serving, allowing the ingredients to harmonize beautifully.
Notes
Add a delightful crunch by incorporating 1/2 cup of chopped walnuts or pecans.
For a different twist, swap out feta cheese for creamy goat cheese to enhance the flavor profile.
