Feta Cranberry Rigatoni Salad with Lemon Vinaigrette

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There’s something about this Feta Cranberry Rigatoni Salad with Lemon Vinaigrette that feels both comforting and bright at the same time. I first made it when I was craving a pasta salad that wasn’t weighed down with heavy mayonnaise or overwhelmed with too many ingredients. This one hits the perfect balance — creamy from the feta, sweet from the dried cranberries, and zesty from the lemon vinaigrette. It’s simple but feels fancy, and it’s quickly become a go-to for both weekday lunches and dinner parties.

The rigatoni gives it a hearty base that holds up well to the dressing without getting soggy, and the combination of textures is just so satisfying — chewy cranberries, creamy feta, and al dente pasta all tossed in a citrusy, herby dressing. It’s one of those dishes that always gets compliments, even from people who claim they’re not into pasta salad.

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Why You’ll Love This Feta Cranberry Rigatoni Salad with Lemon Vinaigrette

• It’s fast and fuss-free. You can have this ready in under 30 minutes.
• Balanced flavors. Sweet, salty, tangy, and fresh – every bite delivers something.
• Perfect year-round. It’s light enough for summer, yet festive enough for the holidays.
• Meal prep-friendly. It holds up beautifully in the fridge for several days.
• Great for gatherings. This salad travels well and is always a hit at potlucks or picnics.

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What Kind of Pasta Works Best for Feta Cranberry Rigatoni Salad with Lemon Vinaigrette?

Rigatoni is my top choice for this salad, and for good reason. Its ridges help trap the vinaigrette and tiny bits of feta and herbs, giving every bite tons of flavor. The tube shape also gives it a nice chew and helps it hold its own next to bold ingredients like lemon, feta, and cranberries.

That said, if you don’t have rigatoni on hand, you’ve got some wiggle room. Penne, fusilli, or even farfalle (bowtie pasta) would work well. Just avoid thin or delicate pastas like angel hair — they don’t offer enough structure and tend to get mushy under a dressing like this.

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Options for Substitutions

This salad is super flexible, so if you’re missing something or want to shake it up, try these swaps:

• Feta Cheese: Goat cheese or cubed mozzarella can step in if you prefer something milder.
• Dried Cranberries: Swap with golden raisins, chopped dried apricots, or even pomegranate seeds for a juicy pop.
• Lemon Vinaigrette: If you’re out of fresh lemons, a white balsamic or apple cider vinegar-based dressing would also taste amazing.
• Fresh Herbs: Parsley is classic here, but fresh basil, mint, or dill could add a whole new vibe.
• Gluten-Free Option: Use your favorite gluten-free pasta. Just cook it al dente so it doesn’t fall apart.
• Add-ins: Toss in baby spinach, toasted walnuts, or grilled chicken to bulk it up for a main course.

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Ingredients for This Feta Cranberry Rigatoni Salad with Lemon Vinaigrette

• Rigatoni Pasta
  The sturdy shape and ridges of rigatoni help soak up the vinaigrette and hold the toppings, giving the salad body and satisfying texture.
• Feta Cheese
  Salty, creamy, and slightly tangy — feta balances the sweetness of the cranberries and adds a rich, crumbly element.
• Dried Cranberries
  These bring a sweet, chewy bite that contrasts beautifully with the salty feta and the zesty lemon dressing.
• Fresh Parsley
  For a hit of color and freshness, parsley adds a clean herbal note that brightens the whole dish.
• Lemon Juice
  The base of the vinaigrette — fresh lemon juice adds brightness and acidity that ties all the flavors together.
• Olive Oil
  Smooth and slightly fruity, olive oil blends with the lemon juice to create a light but flavorful dressing.
• Dijon Mustard
  A touch of mustard gives the vinaigrette some body and a subtle kick without overpowering the other flavors.
• Garlic
  Just one small clove finely minced infuses the dressing with depth and warmth.
• Salt and Black Pepper
  Essential for seasoning — they enhance the other ingredients and balance the acidity in the vinaigrette.
• Red Pepper Flakes (optional)
  If you like a little heat, a pinch of red pepper flakes gives this salad a fun, gentle kick.

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Step 1: Cook the Rigatoni

Bring a large pot of salted water to a boil and cook the rigatoni according to the package directions until al dente. You want the pasta to have a bit of bite — this helps it hold up well in the salad. Once cooked, drain and rinse with cold water to stop the cooking and cool it down quickly.

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Step 2: Make the Lemon Vinaigrette

In a small bowl or jar, whisk together the fresh lemon juice, olive oil, Dijon mustard, minced garlic, salt, black pepper, and red pepper flakes (if using). Shake or stir until the dressing is fully emulsified and smooth. Taste and adjust seasoning as needed.

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Step 3: Assemble the Salad

In a large mixing bowl, combine the cooled rigatoni, crumbled feta cheese, dried cranberries, and chopped fresh parsley. Pour the lemon vinaigrette over the top.

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Step 4: Toss and Chill

Gently toss everything together until the pasta is evenly coated and the ingredients are well distributed. Chill the salad in the fridge for at least 20–30 minutes before serving to let the flavors meld beautifully.

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How Long to Cook the Feta Cranberry Rigatoni Salad with Lemon Vinaigrette

The actual cooking time is just the pasta — rigatoni typically takes about 10 to 12 minutes to cook until al dente. The rest of the salad comes together quickly. You’ll need another 5 to 10 minutes to mix the dressing and assemble everything. Letting it chill for 20–30 minutes before serving makes a noticeable difference, allowing the vinaigrette to soak into the pasta and tie everything together.

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Tips for Perfect Feta Cranberry Rigatoni Salad with Lemon Vinaigrette

• Salt your pasta water generously. It’s your first chance to flavor the pasta itself.
• Rinse the pasta after cooking to stop it from continuing to soften and to cool it down quickly for salad use.
• Use good-quality feta — look for blocks stored in brine for the creamiest texture and best flavor.
• Whisk the vinaigrette well until emulsified so it coats evenly and doesn’t separate.
• Chop herbs just before adding to keep them fresh and fragrant.
• Taste and adjust the dressing after tossing — sometimes the feta adds enough salt, and you can skip extra seasoning.
• Let it chill before serving — this really helps the flavors settle and mingle.
• Don’t overmix — toss gently to keep the feta in soft chunks instead of turning it into a paste.

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Watch Out for These Mistakes While Cooking

• Overcooking the Pasta
  Soft or mushy pasta won’t hold up well once tossed in vinaigrette — stick with al dente for best texture.
• Skipping the Rinse
  Rinsing the pasta cools it down and washes away excess starch that can make the salad gummy.
• Using Pre-Crumbled Feta
  It’s often dry and less flavorful than feta blocks — opt for fresh feta and crumble it yourself.
• Forgetting to Season Properly
  Even with a flavorful vinaigrette, taste and adjust with salt and pepper after assembling.
• Not Chilling Before Serving
  This salad really shines after it sits — skipping the chill time can make it taste flat.
• Adding Cranberries Too Early to Hot Pasta
  The heat can make them overly soft and lose their chewy texture — wait until the pasta cools.
• Overdressing the Salad
  You want the vinaigrette to lightly coat, not drown the pasta. Start with less, and add more as needed.
• Storing with Wet Herbs
  Make sure your parsley is fully dry before chopping — excess moisture can make the salad watery.

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What to Serve With Feta Cranberry Rigatoni Salad with Lemon Vinaigrette?

Grilled Chicken Thighs

Juicy, smoky chicken pairs perfectly with the lemony brightness of the pasta salad.

Roasted Salmon

A simple salmon filet with a crisp skin balances beautifully with the creamy feta and tangy cranberries.

Garlic Bread

Crunchy, buttery garlic bread is a satisfying contrast to the chilled, fresh pasta salad.

Herb-Crusted Pork Tenderloin

The earthiness of the herbs and the richness of pork complement the sharp feta and citrus.

Lemon Herb Shrimp

Bright, zesty shrimp echo the lemon vinaigrette, creating a harmonious plate.

Spinach and Arugula Salad

Keep things green with a fresh salad — something peppery and crisp adds another layer of freshness.

Grilled Vegetables

Zucchini, peppers, and eggplant bring charred flavor that works so well with the sweet and salty salad.

Iced Mint Tea or Lemonade

A refreshing drink can make this dish feel like a picnic, even when you’re indoors.

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Storage Instructions

This pasta salad keeps really well, which makes it perfect for meal prep or leftovers. Store it in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen over time, so it’s often even better the next day.

If the salad seems a little dry after being in the fridge, just drizzle in a touch of olive oil or a squeeze of lemon before serving to revive it. Avoid freezing — pasta and feta don’t hold their texture well once thawed.

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Estimated Nutrition

Here’s an approximate nutrition breakdown per serving (based on 6 servings total):

• Calories: 370
• Protein: 10g
• Fat: 16g
• Carbohydrates: 45g
• Fiber: 3g
• Sugar: 9g
• Sodium: 420mg

Note: Values can vary depending on the exact brands and quantities used.

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Frequently Asked Questions

How far in advance can I make this salad?

You can make it up to 24 hours in advance. Just give it a quick toss before serving and add a little extra vinaigrette if needed.

Can I serve it warm?

Yes, but it’s designed to be served cold or at room temperature. If you want to serve it warm, skip rinsing the pasta and toss everything right after draining.

What’s the best way to make it vegan?

Replace the feta with a plant-based cheese alternative or use marinated tofu cubes for a creamy texture.

Can I add protein to make it a full meal?

Absolutely. Add grilled chicken, shrimp, or chickpeas to turn it into a hearty main course.

Is this salad gluten-free?

Not by default, but you can easily use gluten-free pasta to make it safe for gluten-sensitive diets.

Can I use fresh cranberries instead of dried?

Dried cranberries work best here for sweetness and texture. Fresh cranberries would be too tart unless cooked and sweetened.

How do I keep the pasta from sticking after cooking?

Rinse it under cold water and toss with a small splash of olive oil before mixing with other ingredients.

What if I don’t like lemon?

Try using white wine vinegar or apple cider vinegar for the dressing instead of lemon juice.

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Conclusion

Feta Cranberry Rigatoni Salad with Lemon Vinaigrette is proof that a few bold ingredients can create something really special. It’s fresh, flavorful, and versatile enough to serve at a backyard barbecue or pack for a weekday lunch. I love how easy it is to throw together, and yet it still feels like something you’d find at a fancy café. Whether you keep it simple or jazz it up with protein and extras, this salad is a guaranteed crowd-pleaser — bright, balanced, and beautifully satisfying.

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