Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a delightful dish perfect for gatherings or a quick meal. This fresh salad combines the robust flavors of feta cheese and sweet cranberries with tender rigatoni pasta, all bound together with a tangy lemon vinaigrette. The result is a harmonious blend of savory and sweet that captures the essence of summer while being enjoyable year-round.
Why We Love This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
This salad stands out not just for its vibrant colors but also for its delicious flavor profile. The rich creaminess of the feta teams up beautifully with the tartness of cranberries, creating a balance that makes each bite exciting. Rigatoni provides a perfect base, offering a bite that holds the vinaigrette and goodies together. The fresh lemon vinaigrette adds brightness that lifts the entire dish, bringing a refreshing quality that’s hard to resist. Perfect for picnic outings, potlucks, or even a light weeknight dinner, this salad is versatile, easy to prepare, and always a crowd-pleaser.
Ingredients for Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
- 12 ounces rigatoni
- 1 cup feta cheese, crumbled
- 1 cup dried cranberries
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Directions
Start by cooking the rigatoni according to the package instructions in a large pot of salted boiling water. Stir occasionally to prevent sticking and cook until al dente. Drain the pasta and cool it under cold running water to stop the cooking process.
In a large mixing bowl, combine the cooled rigatoni, crumbled feta, dried cranberries, cherry tomatoes, diced cucumber, finely chopped red onion, and parsley. Toss gently to combine all the ingredients evenly.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper. Adjust the quantities to your taste, ensuring a balanced vinaigrette.
Pour the vinaigrette over the salad mixture and toss everything together until well coated. Make sure every piece of pasta and ingredient is filled with flavor from the dressing.
Let the salad sit for at least 30 minutes in the refrigerator before serving. This resting time allows the flavors to meld beautifully.
How to Serve Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Serving Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a straightforward process thanks to its appealing presentation and vibrant colors. Begin by transferring the salad into a large serving bowl, allowing the various ingredients to be visible, showcasing its colorful elements. For an elegant touch, garnish the top with extra crumbles of feta and a sprinkle of fresh parsley or additional cherry tomatoes. This not only enhances the dish’s appearance but also adds an extra burst of flavor.
You can serve the salad slightly chilled or at room temperature, depending on your preference. Pair it with a side of crusty bread or grilled vegetables for a complete meal. This dish makes an excellent choice as a standalone option or as a side next to grilled chicken or fish, complementing a variety of main courses. Don’t forget to have extra lemon wedges available for those who wish to add a refreshing squeeze to their serving.
Expert Tips for Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Making the most out of your Feta & Cranberry Rigatoni Salad has a lot to do with the fresh ingredients you choose. Always opt for high-quality feta cheese; it can make a big difference in flavor and texture. Crumbled feta can vary in saltiness, so taste it before adding salt to the vinaigrette to ensure you don’t over-season the dish.
Feel free to prepare the salad a few hours in advance; resting allows the flavors to deepen and blend. However, if you add ingredients like fresh herbs or delicate vegetables, consider mixing them in just before serving to maintain their integrity. If you’re short on time, you can swap out the homemade vinaigrette for a store-bought alternative, but try to choose one that features lemon or a citrus component to keep the flavor bright.
When mixing the salad, use a gentle hand to avoid breaking the pasta and crumbling the feta too much. If you plan to serve leftovers, consider keeping the dressing separate until ready to enjoy, as it helps maintain the texture and prevents the pasta from becoming soggy.
How to Store Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
To store leftover Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette, transfer it to an airtight container and place it in the refrigerator. This salad will typically stay fresh for up to three days, although the best taste and texture occur within the first 24 hours. If you notice the pasta absorbing too much of the dressing, you can add a splash of olive oil or lemon juice before serving to revitalize the flavors.
If you’re preparing the salad for a picnic or meal prep, consider portioning it out into smaller containers for easy grab-and-go options. Just remember to pack any additional dressing separately to keep it fresh and creamy until you’re ready to eat.
Variations of Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
The beauty of Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette lies in its versatility. You can easily make this dish your own by swapping out or adding various ingredients. For a protein boost, consider adding grilled chicken, chickpeas, or even diced tofu. This addition can make the salad more filling and a complete meal in itself.
If you are looking for more crunch, you might incorporate toasted nuts, such as pecans or walnuts, or even seeds like sunflower seeds, which add texture and healthy fats. To adjust the flavors, try different types of cheese, like goat cheese or even a sharp cheddar, to change the profile of the salad entirely.
For a twist on the dressing, experiment with different vinegars, such as apple cider vinegar or red wine vinegar, if you’re looking for a bolder taste. You could also add herbs like basil or mint for a fresh zing. Lastly, include seasonal vegetables like bell peppers in summer or shredded carrots in winter to keep the dish adaptable throughout the year.
FAQ about Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
What makes the Feta & Cranberry Rigatoni Salad a great dish?
Its combination of rich flavors, vibrant ingredients, and a refreshing vinaigrette makes it delicious and visually appealing.
Can I prepare Feta & Cranberry Rigatoni Salad in advance?
Yes, you can prepare it a few hours prior to serving. Just keep it chilled in the refrigerator to allow the flavors to meld.
What if I don’t like feta cheese?
You can substitute feta with goat cheese, sharp cheddar, or even a nut-based cheese for a different flavor profile.
Is Feta & Cranberry Rigatoni Salad suitable for meal prep?
Absolutely! It stores well in the fridge, making it a great option for meal prep throughout the week.
Can I add more vegetables to the salad?
Yes! Feel free to add your favorite vegetables, such as spinach, bell peppers, or zucchini, to enhance the salad’s nutrition and flavor.
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Ingredients
Pasta and Base Ingredients
- 12 ounces rigatoni Cook according to package instructions until al dente.
- 1 cup feta cheese, crumbled Use high-quality feta for the best flavor.
- 1 cup dried cranberries Adds sweetness and color.
- 1 cup cherry tomatoes, halved Adds freshness and juiciness.
- 1 medium cucumber, diced Provides crunch.
- 1/2 medium red onion, finely chopped Adds a sharp flavor.
- 1/4 cup fresh parsley, chopped For garnish and flavor.
Lemon Vinaigrette
- 1/4 cup olive oil Use quality extra virgin olive oil.
- 2 tablespoons lemon juice Freshly squeezed for best taste.
- 1 teaspoon Dijon mustard Helps emulsify the vinaigrette.
- to taste Salt and pepper Adjust according to preference.
Instructions
Preparation and Cooking
- Cook the rigatoni according to package instructions in a large pot of salted boiling water until al dente. Drain and cool under cold running water.
- In a large mixing bowl, combine the cooled rigatoni, crumbled feta, dried cranberries, cherry tomatoes, diced cucumber, finely chopped red onion, and parsley. Toss gently.
Making the Vinaigrette
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Pour the vinaigrette over the salad mixture and toss to combine, ensuring all ingredients are coated evenly.
Finishing Touches
- Let the salad sit for at least 30 minutes in the refrigerator to allow flavors to meld.
- Serve in a large bowl, garnished with extra feta crumbles and fresh parsley, if desired.
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