The Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is not just a salad; it’s a celebration of flavors, colors, and the joy of eating. Imagine twirling those perfectly cooked rigatoni pasta around your fork, engaging in an epic battle with luscious feta, sweet cranberries, and the zing of lemon vinaigrette. This dish tantalizes your taste buds, bringing together creamy, tangy, and fruity notes that dance on your palate like it’s auditioning for a Broadway show.
Now, let me take you back to a sunny afternoon picnic where this delightful salad made its grand debut. Picture me frantically running around, trying to pack the perfect lunch while my dog eyed me suspiciously, anticipating a crumb or two. The moment I set this vibrant salad on the picnic blanket, all chaos melted away as friends gathered ‘round to savor every bite. Whether it’s a summer barbecue or a cozy gathering with family, this salad is the star attraction that leaves everyone asking for seconds.
Why You'll Love This Recipe
- This Feta & Cranberry Rigatoni Salad offers easy preparation without compromising flavor or style.
- Its vibrant colors make it a visual delight on any table.
- You can customize ingredients based on personal preferences or seasonal availability.
- Perfect for picnics but versatile enough for family dinners or potlucks.
Ingredients for Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Here’s what you’ll need to make this delicious dish:
- Rigatoni Pasta: Use about 12 ounces of rigatoni; its ridges are perfect for holding onto that luscious vinaigrette.
- Feta Cheese: Opt for block feta instead of crumbled; it’s creamier and adds richness when you break it up yourself.
- Dried Cranberries: About one cup will do; they provide sweetness and chewiness that balances the salty feta.
- Fresh Spinach: Use roughly two cups of fresh spinach to add a leafy crunch and vibrant color to your salad.
- Red Onion: Thinly sliced red onion (about half) gives a sharp tang that contrasts beautifully with the other flavors.
For the Lemon Vinaigrette:
- Fresh Lemon Juice: Use juice from two lemons; it brightens everything up and ties all the flavors together.
- Olive Oil: About half a cup will do; choose extra virgin olive oil for rich flavor and health benefits.
- Honey or Maple Syrup: Use one tablespoon for a touch of sweetness to balance the acidity from the lemon juice.
- Salt and Pepper: Season to taste; these basics elevate all flavors in your salad.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Follow these simple steps to prepare this delicious dish:
Step 1: Cook the Rigatoni
Start by boiling salted water in a large pot. Add your rigatoni and cook according to package instructions until al dente—usually about 10-12 minutes. Drain well and rinse under cold water to stop cooking.
Step 2: Prepare the Veggies
While the pasta cooks, wash and dry your fresh spinach. Thinly slice the red onion and set aside. The goal here is crisp freshness that pairs perfectly with our pasta.
Step 3: Make the Lemon Vinaigrette
In a medium bowl, whisk together fresh lemon juice, olive oil, honey or maple syrup, along with salt and pepper until combined. This vinaigrette is what dreams are made of—zesty yet soothing!
Step 4: Combine Ingredients
In a large mixing bowl, toss together cooked rigatoni, spinach, red onion slices, dried cranberries, and crumbled feta cheese. Drizzle generously with your homemade lemon vinaigrette.
Step 5: Toss It Up
Gently toss all ingredients together until everything is well-coated in that zesty dressing. You want each piece of pasta hugging its companions like old friends at a reunion!
Step 6: Serve & Enjoy
Transfer your colorful creation onto plates or serving bowls. For an extra flourish (because we love drama), sprinkle some more feta on top before serving!
This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is not just food; it’s an experience! Whether you serve it at an elegant dinner party or have it as your solo lunch companion while binge-watching your favorite series—you will relish every flavorful bite!
You Must Know
- This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is not just a meal; it’s an experience.
- Bright, tangy, and bursting with flavors, it’s perfect for any occasion and makes meal prep feel like a gourmet adventure.
Perfecting the Cooking Process
Start by cooking your rigatoni in salted boiling water until al dente. While the pasta cooks, whip up the lemon vinaigrette. Once the pasta is ready, drain it and toss it with the dressing, feta, cranberries, and other ingredients.
Add Your Touch
Feel free to customize this salad! Swap out feta for goat cheese, add some chopped nuts for crunch, or toss in fresh herbs like basil or mint to elevate those flavors even more!
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to three days. For best results, enjoy it cold straight from the fridge; no need to reheat this delightful dish!
Chef's Helpful Tips
- For perfectly cooked rigatoni, always check for that delightful al dente texture before draining.
- Use fresh lemon juice for maximum flavor impact.
- Toss in your ingredients while the pasta is warm for better flavor absorption.
It was a sunny Sunday afternoon when I first served this salad at a family barbecue. The compliments were endless, and my cousin even asked if I could make it weekly! It felt great to impress everyone with such a simple yet delicious dish.
FAQs :
What ingredients are needed for Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette?
To prepare Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette, gather rigatoni pasta, feta cheese, dried cranberries, fresh spinach or arugula, cherry tomatoes, and a homemade lemon vinaigrette made from fresh lemon juice, olive oil, salt, and pepper. This combination of ingredients creates a delightful mix of flavors and textures that elevates any meal.
How do I make the lemon vinaigrette for the salad?
Making the lemon vinaigrette is simple. Start by whisking together fresh lemon juice and olive oil in a bowl. Add a pinch of salt and freshly cracked black pepper to taste. For added flavor, you can also include a teaspoon of Dijon mustard or honey. This bright dressing perfectly complements the Feta & Cranberry Rigatoni Salad.
Can I make this salad ahead of time?
Yes, you can prepare Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette ahead of time. It’s best to store the salad components separately. Keep the pasta and salad ingredients in one container and the vinaigrette in another. Combine them just before serving to maintain freshness and texture. This way, you’ll enjoy a delicious meal without sacrificing quality.
What are some variations for this rigatoni salad?
There are numerous ways to customize Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette. Consider adding grilled chicken or turkey for extra protein. You can also incorporate different vegetables like cucumbers or bell peppers for added crunch. For a unique twist, try using goat cheese instead of feta. These variations allow you to create your perfect salad.
Conclusion for Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette :
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a versatile and flavorful dish that’s easy to prepare. With its delightful combination of creamy feta, sweet cranberries, and zesty lemon dressing, it makes an excellent choice for any occasion. Feel free to experiment with various ingredients to suit your taste preferences while maintaining the core essence of this refreshing salad. Enjoy every bite!
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a vibrant, refreshing dish that brings together the heartiness of rigatoni pasta, creamy feta cheese, and sweet dried cranberries, all drizzled with a tangy lemon vinaigrette. Perfect for picnics or family gatherings, this salad is not only visually appealing but also packed with flavors that will impress your guests. Enjoy it chilled or at room temperature for a delightful culinary experience.
- Total Time: 27 minutes
- Yield: Serves 4
Ingredients
- 12 oz rigatoni pasta
- 1 cup block feta cheese, crumbled
- 1 cup dried cranberries
- 2 cups fresh spinach, chopped
- 1/2 red onion, thinly sliced
- Juice of 2 lemons
- 1/2 cup extra virgin olive oil
- 1 tbsp honey or maple syrup
- Salt and pepper to taste
Instructions
- Cook the rigatoni in salted boiling water until al dente (10-12 minutes). Drain and rinse under cold water.
- While the pasta cooks, wash the spinach and slice the red onion.
- In a bowl, whisk together lemon juice, olive oil, honey/maple syrup, salt, and pepper to make the vinaigrette.
- In a large bowl, combine cooked rigatoni, spinach, red onion, cranberries, and feta. Drizzle with vinaigrette.
- Gently toss until all ingredients are well-coated. Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 380
- Sugar: 8g
- Sodium: 410mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 25mg
Keywords: Substitute feta with goat cheese for a creamier texture. Add nuts like walnuts or almonds for an extra crunch. Store leftovers in an airtight container in the fridge for up to three days.
