Dinner

Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette Recipe

ByHugo Harnd January 12, 2026January 12, 2026

Introduction

This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a fresh and flavorful dish perfect for a light lunch or a side at your next gathering. The combination of tangy feta, sweet cranberries, and zesty lemon dressing creates a delightful balance that everyone will enjoy.

A black bowl holds a dish with pale yellow rigatoni pasta stacked in a single layer as the base. On top, there are scattered white feta cheese chunks, dark red olives, and small bright green sprigs of herbs. Two yellow lemon halves rest on the edges of the pasta, adding a fresh touch. The dish is garnished with a drizzle of oil and sprinkled black pepper. The bowl sits on a white marbled surface next to a white bowl with lemon slices in oil and a wooden spoon is partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups rigatoni pasta
1 cup feta cheese, crumbled
1/2 cup dried cranberries
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon honey
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper

Instructions

Step 1: Bring a large pot of salted water to a boil on the stove.
Step 2: Add the rigatoni pasta to the boiling water and cook according to the package instructions until al dente, typically around 10 to 12 minutes.
Step 3: Once the pasta is cooked, drain it in a colander and rinse under cold water to stop the cooking process.
Step 4: Allow the pasta to drain completely and set it aside in a large mixing bowl.
Step 5: Crumble the feta cheese into small pieces using your fingers or a fork and add it to the bowl.
Step 6: Measure out the dried cranberries and add them to the bowl with the pasta and feta.
Step 7: Finely chop the red onion and add it to the bowl with the other ingredients.
Step 8: Chop the fresh parsley and sprinkle it over the pasta mixture.
Step 9: In a separate small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until the dressing is fully combined.
Step 10: Pour the lemon vinaigrette over the pasta and toss everything together gently until all ingredients are evenly coated.
Step 11: Taste the salad and adjust seasoning if needed, adding more salt or pepper to your preference.
Step 12: Serve the salad immediately or refrigerate for about 30 minutes to allow the flavors to meld.
Step 13: Enjoy your feta and cranberry rigatoni salad with lemon vinaigrette!

Tips & Variations

For added crunch, toss in some toasted pine nuts or walnuts before serving.
Swap dried cranberries for fresh pomegranate seeds for a juicy twist.
Use fresh lemon zest in the vinaigrette for an extra burst of citrus flavor.
To make it a complete meal, add grilled chicken or chickpeas for protein.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The flavors will deepen over time, making it even more delicious. When ready to eat, give it a good toss; you can enjoy it cold or let it come to room temperature. Avoid reheating as it’s best served chilled or at room temperature.

How to Serve

A close-up of a bowl of rigatoni pasta layers loosely mixed with creamy white feta cheese chunks and dotted with deep dark red olives. The rigatoni pasta is light yellow and firm-textured, forming the base layer. Fresh green rosemary sprigs are scattered gently on top along with black pepper flecks and a drizzle of golden olive oil. Two bright yellow lemon halves, one placed on each side of the bowl, add a fresh contrast. The bowl is white, placed on a white marbled surface with a wooden spoon visible in the corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like penne, farfalle, or fusilli works well in this salad. Rigatoni is great for holding onto the vinaigrette, but feel free to use your favorite shape.

How can I make this salad vegan?

To make it vegan, replace the feta cheese with a plant-based cheese alternative or omit it entirely. Also, ensure the honey is substituted with maple syrup or agave nectar in the dressing.