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Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

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This light, tangy, and slightly sweet pasta salad combines creamy feta, tart cranberries, and a zesty lemon vinaigrette. Perfect for picnics, potlucks, or a refreshing lunch! Add a pop of color and flavor to your meal

Ingredients

Scale
    1. 12 oz rigatoni pasta (or any short pasta)
    2. 1 cup crumbled feta cheese
    3. ½ cup dried cranberries
    4. 2 cups baby spinach, chopped
    5. ½ cup cucumber, diced (optional for extra crunch)
    6. ¼ cup toasted walnuts or pecans (optional for added texture)
    7. ¼ cup red onion, finely sliced

For the Lemon Vinaigrette:

    1. ¼ cup fresh lemon juice
    2. ⅓ cup olive oil
    3. 1 tbsp honey (or maple syrup for a vegan option)
    4. ½ tsp salt
    5. ¼ tsp black pepper
    6. 1 clove garlic, minced

Instructions

  1. Cook the Pasta:
    Boil rigatoni in salted water according to package directions. Drain and rinse under cold water to cool.

  2. Make the Dressing:
    Whisk together lemon juice, olive oil, honey, salt, pepper, and garlic until well combined.

  3. Assemble the Salad:
    In a large bowl, toss together pasta, feta, cranberries, spinach, cucumber, walnuts, and red onion.

  4. Dress & Serve:
    Drizzle with lemon vinaigrette and toss gently. Serve immediately or refrigerate for 30 minutes to let the flavors meld.

Pro Tips & Variations:

  • Want more protein? Add grilled chicken or chickpeas.
  • Make it heartier? Use whole wheat pasta for extra fiber.
  • More zing? Add a sprinkle of lemon zest before serving.

Notes

  • This salad is great for meal prep! Just store the ingredients separately and mix with dressing when you’re ready to serve.

 

  • If you prefer a dairy-free version, simply swap out the feta for a plant-based alternative.

Nutrition

Find it online: https://grandmarecipesflash.com/feta-cranberry-rigatoni-salad-with-lemon-vinaigrette/