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Feta Cranberry Rigatoni Salad Recipe

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4.5 from 144 reviews

A refreshing and vibrant Feta Cranberry Rigatoni Salad featuring al dente rigatoni pasta tossed with tangy crumbled feta, sweet dried cranberries, crunchy toasted walnuts, and fresh baby spinach, all dressed in a zesty lemon vinaigrette. Perfect as a light meal or a sophisticated side dish.

Ingredients

Pasta

  • 12 oz rigatoni pasta

Cheese

  • 1/2 cup crumbled feta cheese

Fruits & Nuts

  • 1/3 cup dried cranberries
  • 1/4 cup toasted walnuts, chopped

Vegetables

  • 2 cups baby spinach
  • 1/4 red onion, thinly sliced

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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 the pasta is completely cooled and drained well before mixing to prevent sogginess.
  • The salad can be prepared a day ahead to enhance the flavor melding.
  • Customize by adding fresh herbs like basil or parsley for extra freshness.
  • If preferred, substitute walnuts with pecans or pine nuts.
  • Adjust honey and lemon juice in vinaigrette to balance sweetness and acidity to your taste.

Find it online: https://forkvista.com/feta-cranberry-rigatoni-salad-recipe/