Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a vibrant dish that brings together creamy feta, sweet dried cranberries, and crunchy walnuts. Perfect for picnics, parties, or a light lunch at home, it stands out with its fresh flavors and colorful presentation. The zesty lemon vinaigrette elevates the dish even further, making it irresistible for any occasion!
Why You’ll Love This Recipe
- Quick and Easy: This salad can be prepared in just 20 minutes, making it a perfect choice for busy days.
- Flavor-Packed: The combination of feta, cranberries, and walnuts provides a delightful balance of savory and sweet flavors.
- Versatile Dish: Enjoy it as a light meal or serve it as a side dish at gatherings; it fits any occasion!
- Nutrient-Rich: With spinach and healthy fats from walnuts, this salad is not only delicious but also nutritious.
- Make-Ahead Option: Prepare it in advance for meal prep or potlucks; the flavors deepen when chilled.
Tools and Preparation
To make this Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette effortlessly, you’ll need some essential kitchen tools. Having the right equipment ensures smooth preparation and cooking.
Essential Tools and Equipment
- Large pot
- Colander
- Mixing bowl
- Whisk
- Cutting board
- Knife
Importance of Each Tool
- Large pot: Essential for boiling rigatoni pasta to perfection.
- Colander: Helps drain the pasta quickly while retaining its texture.
- Mixing bowl: Provides ample space to combine all ingredients without mess.
- Whisk: Ensures your dressing is well-blended for an even flavor throughout.
Ingredients
Pasta and Base Ingredients
- 12 oz rigatoni pasta
Flavor Enhancers
- 1/2 cup crumbled feta cheese
- 1/3 cup dried cranberries
- 1/4 cup toasted walnuts, chopped
Fresh Produce
- 2 cups baby spinach
- 1/4 red onion, thinly sliced
Dressing Components
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
Seasoning
- Salt and black pepper, to taste
How to Make Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Step 1: Boil the Rigatoni
Boil rigatoni according to package instructions until al dente. Once cooked, drain the pasta in a colander and rinse under cold water to stop the cooking process.
Step 2: Prepare the Dressing
In a small bowl, whisk together:
3 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon honey
1/2 teaspoon Dijon mustard
Add salt and pepper to taste.
Step 3: Combine Salad Ingredients
In a large mixing bowl, combine:
Cooked rigatoni
1/2 cup crumbled feta cheese
1/3 cup dried cranberries
1/4 cup toasted walnuts, chopped
2 cups baby spinach
1/4 red onion, thinly sliced
Step 4: Dress the Salad
Drizzle the lemon vinaigrette over the salad mixture. Toss gently to coat all ingredients evenly with the dressing.
Step 5: Serve or Chill
Serve immediately or cover and chill for about 15 minutes to enhance the flavors before serving. Enjoy your delicious Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette!
How to Serve Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is not only delicious but also versatile in how you can serve it. Here are some creative serving suggestions that will elevate your dining experience.
As a Main Course
- Serve the salad in a large bowl for a hearty meal, perfect for lunch or dinner.
- Pair it with grilled chicken or shrimp for added protein and flavor.
At a Picnic
- Pack the salad in portable containers to take along for picnics or outdoor gatherings.
- It remains fresh and flavorful, making it an ideal choice for warm weather outings.
As a Side Dish
- Offer this salad alongside grilled meats or fish at barbecues.
- Its refreshing flavors complement rich dishes beautifully.
For Meal Prep
- Portion the salad into individual containers for easy grab-and-go lunches throughout the week.
- Add extra lemon vinaigrette before serving to keep it fresh.
As a Potluck Contribution
- Bring this vibrant salad to potlucks to impress your friends and family.
- It’s easy to make in larger quantities and tastes great even after sitting for a while.
How to Perfect Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
To ensure your Feta & Cranberry Rigatoni Salad turns out perfectly every time, follow these helpful tips.
- Use Fresh Ingredients: Always opt for fresh spinach and high-quality feta cheese to enhance the flavors of your salad.
- Toast Your Walnuts: Toasting walnuts brings out their natural oils, adding depth and crunch to the salad.
- Adjust the Dressing: Feel free to tweak the lemon vinaigrette by adding more honey or mustard according to your taste preferences.
- Chill Before Serving: Letting the salad chill in the refrigerator allows the flavors to meld together beautifully before serving.
- Add More Veggies: Customize your salad by incorporating other veggies like cherry tomatoes or bell peppers for extra color and nutrition.
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:
- Grilled Chicken Skewers: Juicy grilled chicken adds protein and pairs well with the tangy flavors of the salad.
- Caprese Salad: Fresh mozzarella, basil, and tomatoes offer a classic Italian twist that complements pasta salads nicely.
- Roasted Vegetables: A mix of seasonal vegetables roasted with olive oil enhances both flavor and nutrition on your plate.
- Garlic Bread: Crispy garlic bread is perfect for soaking up any leftover vinaigrette from your plate.
- Quinoa Pilaf: This nutty side dish provides additional texture and is packed with protein, making it a nutritious option.
- Fruit Salad: A refreshing fruit salad balances out the savory elements of the pasta dish while adding sweetness.
Common Mistakes to Avoid
When preparing your Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette, it’s easy to make some common mistakes that can affect the flavor and texture of your dish.
- Overcooking the pasta – Rigatoni should be cooked al dente. If overcooked, it will become mushy. Always check the package instructions for the right cooking time.
- Ignoring fresh ingredients – Using stale or low-quality ingredients like feta or spinach can ruin the salad. Opt for fresh, high-quality products for the best taste.
- Skipping the rinsing step – Not rinsing your pasta after boiling can lead to a sticky salad. Rinse under cold water to stop cooking and prevent clumping.
- Not adjusting seasoning – Taste as you go! Each ingredient may vary in flavor, so adjust salt and pepper to ensure a well-seasoned salad.
- Preparing too early – Making this salad too far in advance may cause ingredients to wilt or lose texture. Aim to prepare it close to serving time for optimal freshness.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container.
- It’s best enjoyed within 3 days for optimal freshness.
Freezing Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
- This salad is not recommended for freezing due to the textures of feta and spinach.
- If you must freeze, separate components and only freeze the pasta.
Reheating Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
- Oven – Preheat to 350°F (175°C) and heat covered for about 15 minutes.
- Microwave – Heat in short intervals (30 seconds), stirring between until warm.
- Stovetop – Add a splash of olive oil in a pan over medium heat and warm gently, stirring occasionally.
Frequently Asked Questions
Here are some common questions about making the Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette.
Can I use different types of pasta?
Yes! You can substitute rigatoni with other shapes like fusilli or penne based on your preference.
How do I make this salad gluten-free?
To make a gluten-free version, use gluten-free pasta instead of traditional rigatoni.
What variations can I try with this Feta & Cranberry Rigatoni Salad?
Feel free to add ingredients like grilled chicken, roasted vegetables, or substitute cranberries with dried cherries for a different flavor profile.
How long will this Feta & Cranberry Rigatoni Salad last in the fridge?
It lasts up to 3 days when stored properly in an airtight container.
Final Thoughts
This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is not just delicious but also incredibly versatile. Its vibrant flavors and textures make it perfect for any occasion—be it a light lunch or a side at dinner. Feel free to customize it by adding your favorite ingredients!
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
- Total Time: 20 minutes
- Yield: Serves about 6 people 1x
Description
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a delightful blend of creamy feta, sweet dried cranberries, and crunchy walnuts, all tossed in a zesty lemon vinaigrette. This vibrant dish is perfect for summer picnics, parties, or a light lunch at home, showcasing fresh flavors and colorful presentation that will impress your guests. In just 20 minutes, you can whip up this nutritious and delicious salad that fits any occasion—whether served as a main course or as a side. It’s versatile enough to customize with your favorite ingredients while being easy to prepare ahead of time for meal prep or potlucks.
Ingredients
- 12 oz rigatoni pasta
- 1/2 cup crumbled feta cheese
- 1/3 cup dried cranberries
- 1/4 cup toasted walnuts, chopped
- 2 cups baby spinach
- 1/4 red onion, thinly sliced
- 3 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp honey
- 1/2 tsp Dijon mustard
- Salt and black pepper, to taste
Instructions
- Cook rigatoni according to package instructions until al dente; drain and rinse under cold water.
- Whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl.
- In a large mixing bowl, combine the cooked rigatoni with feta cheese, cranberries, walnuts, spinach, and red onion.
- Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
- Serve immediately or chill for about 15 minutes before serving to enhance flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 280
- Sugar: 7g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg
