Feta & Cranberry Rigatoni Salad An Amazing Ultimate Recipe

A colorful, flavor‑packed pasta salad featuring creamy feta, chewy dried cranberries, crunchy walnuts, fresh spinach, and a bright lemon vinaigrette. Easy to toss together and perfect for lunch, potlucks, or as a side dish.

Why You’ll Love This Recipe

• Quick & easy — ready in about 20 minutes

• Flavorful balance — salty, sweet, nutty, and citrusy notes in every bite

• Nutritious — contains greens, nuts, and moderate protein from the cheese

• Versatile — works as a light meal on its own or pairs with grilled proteins

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Salad:

• 12 oz rigatoni pasta

• ½ cup crumbled feta cheese

• ⅓ cup dried cranberries

• ¼ cup walnuts, toasted and roughly chopped

• 2 cups baby spinach

• ¼ red onion, thinly sliced

For the Lemon Vinaigrette:

• 3 tablespoons extra virgin olive oil

• 1 tablespoon fresh lemon juice

• 1 teaspoon honey

• ½ teaspoon Dijon mustard

• Salt and black pepper, to taste

directions

1. Cook the pasta. Bring a large pot of salted water to a boil. Add rigatoni and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking.

2. Make the vinaigrette. In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified.

3. Prepare the salad ingredients. In a large bowl, combine the cooked rigatoni, crumbled feta, dried cranberries, toasted walnuts, baby spinach, and sliced red onion.

4. Toss with dressing. Drizzle the lemon vinaigrette over the salad and toss gently to coat evenly.

5. Serve or chill. You may serve immediately or refrigerate for 15–20 minutes to allow flavors to meld.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

• Add grilled chicken, shrimp, or chickpeas for extra protein

• Swap walnuts for pecans, almonds, or sunflower seeds

• Replace dried cranberries with chopped dried apricots or cherries

• Use penne, farfalle, or fusilli instead of rigatoni

• Make it dairy‑free by substituting a plant‑based feta or omitting cheese

storage/reheating

• Storage: Keep leftover salad in an airtight container in the refrigerator for up to 3 days.

• Reheating / serving later: Serve cold or at room temperature — avoid reheating, as the texture changes. If dressing thickens in the fridge, stir in a splash of olive oil or lemon juice before serving.

FAQs

What kind of pasta works best?

While rigatoni is used here, penne, fusilli, or farfalle all work well — choose a shape that holds dressing and mix-ins.

Can I prepare this in advance?

You can cook the pasta, toast walnuts, and slice ingredients ahead, but toss with dressing just before serving to preserve texture.

Can I use bottled lemon juice?

Yes — though fresh lemon juice yields brighter flavor, bottled will work in a pinch.

Is there a substitute for walnuts?

Yes — try pecans, almonds, pistachios, or sunflower seeds for different textures and flavors.

How can I make this dairy‑free?

Use a plant‑based feta alternative, or replace the cheese with nutritional yeast or omit altogether.

Can I add vegetables?

Absolutely — add diced cucumber, bell pepper, cherry tomatoes, or roasted zucchini for extra color and nutrition.

How do I prevent sogginess?

Do not overdress. Toss lightly, and if making ahead, dress just before serving. Use al dente pasta, and drain well.

Can I add more sweetness or acidity?

Feel free to adjust honey or lemon juice in the vinaigrette to your taste.

How many calories per serving?

Roughly 250–300 kcal, depending on the specific brands and portion sizes.

Is this dish freezer‑friendly?

No — freezing will alter the texture of the pasta, spinach, and dressing. Best stored refrigerated and consumed within a few days.

Conclusion

This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a simple yet elegant dish that brings together a delightful medley of flavors and textures. It’s quick to make, flexible in ingredients, and ideal for lunches, dinners, or gatherings. Try it as-is or adapt it to your preferences — it’s sure to become a favorite.