The sun shines brightly, and the scent of fresh herbs dances in the air as you prepare to create a culinary masterpiece: Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette. Imagine swirling your fork through colorful pasta coated in tangy lemon dressing, while the creamy feta and sweet cranberries bring a delightful contrast to each bite. Turkey and Cranberry Crescent Ring This dish is a celebration of flavors and textures that will make your taste buds sing.
Picture this: family gathered around the table, laughter filling the air as they savor every morsel of your creation. This salad has become a staple at our summer gatherings, and I can still hear my cousin exclaiming that it was better than her last Tinder date. Whether it’s a picnic, potluck, or simply a cozy dinner at home, this dish guarantees smiles all around. For more inspiration, check out this Cheesy Chicken Parm Soup recipe.
[info_box title=”Why You’ll Love This Recipe”] This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is incredibly easy to whip up, making it perfect for busy weeknights. The burst of flavors creates an unforgettable experience that appeals to all ages. Its vibrant colors create an eye-catching presentation that impresses guests without being too fussy. The salad’s versatility allows you to serve it as a side dish or a satisfying main course. [/info_box]
There was that one time my friends and I had an impromptu picnic at the park, and this salad became the star of the show. Their faces lit up when they tasted it!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
-
Rigatoni Pasta: Choose medium-sized rigatoni for its ability to hold onto the dressing beautifully.
-
Feta Cheese: Use crumbled feta for its creamy texture and salty flavor; it adds depth to each bite.
-
Dried Cranberries: These little jewels offer sweetness and chewiness; opt for unsweetened varieties if preferred.
-
Fresh Spinach: Use baby spinach for its tender leaves; it adds freshness without overwhelming the other ingredients. Zucchini Mushroom Stir Fry.
-
Olive Oil: Go for extra virgin olive oil for its rich flavor; it’s essential in your lemon vinaigrette.
-
Lemon Juice: Freshly squeezed lemon juice brightens the salad; bottled juice just won’t cut it!
-
Salt and Pepper: Essential seasonings to enhance all flavors; adjust them according to your taste.
-
Walnuts (optional): Toasted walnuts add crunch; they’re optional but highly recommended if you want extra texture.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Cook the Pasta: Begin by boiling salted water in a large pot over high heat. Garlic Tomato Pasta Add rigatoni and cook until al dente, as per package instructions—this usually takes about 10-12 minutes.
Prepare the Dressing: In a small bowl, whisk together fresh lemon juice, olive oil, salt, and pepper until well combined—this should take about 1-2 minutes.
Toss in Ingredients: Drain the cooked pasta and let it cool slightly. In a large bowl, combine pasta with spinach, feta cheese, dried cranberries, and walnuts if using—mix gently so everything stays intact.
Add Dressing: Pour your zesty lemon vinaigrette over the pasta mixture. Toss well until everything is evenly coated—this step really brings all those delightful flavors together! For more inspiration, check out this Flavorful Italian Delight recipe.
Chill Before Serving: Cover the salad with plastic wrap or transfer it to an airtight container. Let it chill in the refrigerator for at least 30 minutes—this allows flavors to meld beautifully.
Enjoying this Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette straight from the fridge on a warm day feels like pure bliss! Cranberry Balsamic Roast Beef.
[info_box title=”You Must Know”] This delightful Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a refreshing dish for any occasion. The contrast of salty feta and sweet cranberries creates a burst of flavor, while the lemon vinaigrette ties it all together beautifully. Perfect for picnics or potlucks! [/info_box]
Perfecting the Cooking Process
Start by cooking the rigatoni until al dente, then prepare your vinaigrette while it cools. Mixing everything when the pasta is warm enhances the flavors, making each bite a delicious experience.
Add Your Touch
Feel free to swap out cranberries for dried cherries or add nuts for extra crunch. You can also experiment with different herbs like basil or mint to elevate the freshness of your salad.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. For best results, enjoy cold; reheating may alter the texture of the salad.
[info_box title=”Chef’s Helpful Tips”] To make this dish even more enjoyable, consider using fresh herbs instead of dried ones for a burst of flavor. Ensuring your pasta is well-drained prevents sogginess, allowing all components to shine! And don’t skimp on tasting your vinaigrette—adjusting seasoning makes a world of difference. [/info_box]
The first time I made this Feta & Cranberry Rigatoni Salad was during a summer picnic, and my friends devoured it within minutes. Their smiles were proof that this dish was destined to be a crowd-pleaser!
FAQ
Can I use whole wheat rigatoni?
Absolutely! Whole wheat rigatoni adds extra fiber and nutty flavor.
How long does the dressing last?
Lemon vinaigrette can be stored in the fridge for up to one week.
Is this salad suitable for meal prep?
Yes! It holds up well in the fridge, perfect for quick lunches.
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
- Total Time: 27 minutes
- Yield: 6 servings 1x
Description
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a refreshing dish perfect for summer gatherings. This vibrant salad combines al dente rigatoni, creamy feta cheese, and sweet cranberries, all tossed in a zesty lemon vinaigrette. It’s easy to prepare and can be served as a side or main dish. Enjoy it chilled for a burst of flavors that will impress your guests and delight your taste buds!
Ingredients
- 8 oz rigatoni pasta
- 1 cup crumbled feta cheese
- 1 cup dried cranberries
- 2 cups baby spinach
- 1/4 cup extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- Salt and pepper to taste
- 1/2 cup toasted walnuts (optional)
Instructions
- Cook the rigatoni in salted boiling water until al dente (10-12 minutes). Drain and let cool slightly.
- Whisk together olive oil, lemon juice, salt, and pepper in a small bowl.
- In a large bowl, combine the cooled pasta, spinach, feta cheese, cranberries, and walnuts if desired.
- Pour the dressing over the salad and toss gently to coat evenly.
- Chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 8g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg
