Cranberry Feta Rigatoni Salad Recipe
A refreshing and vibrant Rigatoni pasta salad featuring tangy feta cheese, sweet dried cranberries, toasted walnuts, and fresh baby spinach, all tossed in a zesty homemade lemon vinaigrette. Perfect for a light lunch or a colorful side dish.
- Prep Time: 25 Minutes
- Cook Time: 10 Minutes
- Total Time: 35 Minutes
- Yield: 4 servings
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Salad
- 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, washed and dried
- 1/4 red onion, thinly sliced
Lemon Vinaigrette
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Cook Rigatoni: In a large pot of generously salted boiling water, cook 12 ounces of rigatoni pasta according to package directions until al dente. Drain thoroughly, then rinse under cold running water until completely cool. Allow to drain well and dry for 10-15 minutes.
- Prepare Vinaigrette: In a small bowl or jar, combine 3 tablespoons extra virgin olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon honey, 1/2 teaspoon Dijon mustard, and salt and freshly ground black pepper to taste. Whisk vigorously or shake until well emulsified. Taste and adjust seasonings as needed.
- Prepare Add-ins: Thinly slice 1/4 red onion. Roughly chop 1/4 cup toasted walnuts. Ensure 2 cups of baby spinach are washed and dried. Crumble 1/2 cup feta cheese if not pre-crumbled.
- Assemble Salad: In a large mixing bowl, combine the cooled rigatoni, thinly sliced red onion, 1/3 cup dried cranberries, 1/4 cup toasted walnuts, 2 cups baby spinach, and 1/2 cup crumbled feta cheese.
- Dress and Chill: Pour about two-thirds of the prepared lemon vinaigrette over the salad. Toss gently but thoroughly to ensure all ingredients are evenly coated. Taste and add more vinaigrette, salt, or pepper if desired. Cover the bowl and refrigerate for at least 1-2 hours, or preferably longer (up to 4 hours), to allow flavors to meld.
- Serve: Before serving, give the salad a final toss. If it appears a little dry, you can add a tiny bit more olive oil or a fresh squeeze of lemon juice. Serve chilled as a main course or side dish.
Notes
- Make sure to rinse the cooked pasta under cold water to stop the cooking process and cool it for the salad.
- To toast walnuts, spread them on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, stirring once, until fragrant.
- The salad tastes best after chilling for at least 1-2 hours to let flavors meld.
- You can substitute walnuts with pecans or almonds if preferred.
- For a vegan version, omit the feta cheese or use a plant-based alternative.
Find it online: https://oliviabakes.com/cranberry-feta-rigatoni-salad-recipe/
