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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

Scale
  • 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

  1. Cook the rigatoni in salted boiling water until al dente (10-12 minutes). Drain and rinse under cold water.
  2. While the pasta cooks, wash the spinach and slice the red onion.
  3. In a bowl, whisk together lemon juice, olive oil, honey/maple syrup, salt, and pepper to make the vinaigrette.
  4. In a large bowl, combine cooked rigatoni, spinach, red onion, cranberries, and feta. Drizzle with vinaigrette.
  5. Gently toss until all ingredients are well-coated. Serve chilled or at room temperature.
  • Author: Emmeline
  • 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.