Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a delightful dish that brings together the savory taste of feta cheese, the sweetness of dried cranberries, and a refreshing lemon vinaigrette. Perfect for various occasions such as picnics, BBQs, or light lunches, this salad is not only vibrant but also easy to prepare. With its unique combination of flavors, it’s sure to impress your guests and become a staple in your recipe collection.

Why You’ll Love This Recipe

• Quick to Prepare: This salad can be made in just 20 minutes, making it a great option for busy days.
• Flavorful Combination: The mix of tangy feta and sweet cranberries creates a delicious flavor explosion that everyone will enjoy.
• Versatile Dish: Serve it as a main course or a side dish; it’s perfect for any meal.
• Healthy Ingredients: Packed with nutritious components, this salad is both satisfying and good for you.
• Easily Customizable: Feel free to add your favorite veggies or proteins to make it uniquely yours.

Tools and Preparation

Before diving into the cooking process, gather your essential tools. Having everything ready will streamline your preparation.

Essential Tools and Equipment

• Large pot
• Colander
• Mixing bowl
• Whisk or fork
• Measuring cups and spoons

Importance of Each Tool

• Large pot: Needed for boiling pasta efficiently without overcrowding.
• Colander: Essential for draining the pasta properly to prevent sogginess.
• Mixing bowl: A spacious bowl allows easy mixing of all ingredients without spills.

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Ingredients

For the Pasta Salad

• 12 oz rigatoni pasta (or your favorite pasta shape)
• 1 cup crumbled feta cheese
• ½ cup dried cranberries
• ½ cup cucumber, diced
• ½ red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 2 tablespoons fresh parsley, chopped

For the Lemon Vinaigrette

• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey (optional, for added sweetness)
• 1 garlic clove, minced
• Salt and pepper, to taste

How to Make Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add the rigatoni pasta and cook according to package instructions until al dente (about 10 minutes).
3. Drain the pasta using a colander and rinse with cold water to cool down. Set aside to drain completely.

Step 2: Make the Lemon Vinaigrette

1. In a small bowl or jar, combine olive oil, fresh lemon juice, Dijon mustard, honey (if using), minced garlic, salt, and pepper.
2. Whisk together until the vinaigrette is emulsified and smooth. Set aside.

Step 3: Assemble the Salad

1. In a large mixing bowl, combine the cooled rigatoni pasta with crumbled feta cheese, dried cranberries, diced cucumber, sliced red onion, and halved cherry tomatoes.
2. Drizzle the lemon vinaigrette over the salad.
3. Toss gently until all ingredients are evenly coated.

Step 4: Garnish and Serve

1. Sprinkle chopped fresh parsley on top for garnish.
2. Serve immediately or chill in the refrigerator for about 30 minutes to allow flavors to meld before serving.

How to Serve Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is versatile and can be served in various delightful ways. Whether at a casual gathering or as a refreshing meal, these serving suggestions will elevate your dining experience.

As a Light Lunch

• Enjoy this salad on its own for a satisfying yet light meal that’s packed with flavor and nutrition.

At Picnics or BBQs

• This pasta salad is perfect for outdoor events. Its vibrant colors and flavors make it an attractive addition to any picnic spread.

As a Side Dish

• Pair it with grilled chicken or fish for a balanced dinner. The tangy vinaigrette complements the savory main dishes beautifully.

Chilled for Refreshment

• Chill the salad in the refrigerator before serving. This enhances the flavors and provides a refreshing taste, especially on warm days.

Garnished Elegantly

• Top with additional crumbled feta or fresh herbs for an eye-catching presentation that impresses guests.

How to Perfect Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

To achieve the best results with your Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette, consider these helpful tips:

• Use Fresh Ingredients: Fresh vegetables and herbs enhance the overall flavor and texture of the salad, making every bite enjoyable.

• Adjust Seasoning: Taste before serving and adjust salt, pepper, or lemon juice to ensure the perfect balance of flavors tailored to your preference.

• Chill Before Serving: Allowing the salad to chill for at least 30 minutes helps meld the flavors together, creating a more harmonious dish.

• Experiment with Add-ins: Consider adding other ingredients like nuts or seeds for added crunch and nutrition. Walnuts or sunflower seeds work well.

• Make Ahead: This salad can be prepared in advance. Store it in an airtight container in the fridge for up to two days without losing flavor.

Best Side Dishes for Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

Pairing side dishes with your Feta & Cranberry Rigatoni Salad can enhance your meal. Here are some excellent options:

1. Grilled Chicken Skewers: Tender chicken marinated in herbs adds protein and pairs well with the tangy salad.

2. Roasted Vegetables: A mix of seasonal veggies adds color and complements the salad’s refreshing taste; roast them until caramelized.

3. Garlic Bread: Crispy, buttery garlic bread provides a satisfying crunch alongside the soft pasta salad.

4. Quinoa Tabbouleh: A fresh parsley and tomato quinoa salad offers a light, healthy option that matches well with Mediterranean flavors.

5. Stuffed Bell Peppers: Colorful bell peppers filled with rice, beans, or grains create a hearty side that balances nicely with the pasta dish.

6. Cucumber Yogurt Dip: This cool dip made from yogurt and cucumbers provides creaminess and pairs perfectly as a side accompaniment.

7. Caprese Salad: Layered fresh mozzarella, tomatoes, and basil drizzled with olive oil complement the flavors in your rigatoni salad beautifully.

8. Chickpea Salad: A protein-packed chickpea salad seasoned with lemon juice and herbs makes a nutritious companion to round out your meal.

Common Mistakes to Avoid

When making Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette, it’s easy to make small errors that can affect the overall taste and texture of the dish. Here are some common mistakes to avoid:

• Skipping the cooling step: Not cooling the pasta properly can lead to a soggy salad. Always rinse cooked pasta under cold water to stop the cooking process.
• Overdressing the salad: Adding too much vinaigrette can overpower the flavors. Start with a small amount and add more as needed for balance.
• Using stale ingredients: Freshness matters! Ensure your veggies and herbs are fresh for the best flavor and texture in your salad.
• Not seasoning adequately: Forgetting to season with salt and pepper can result in a bland salad. Taste as you go and adjust seasoning before serving.
• Making it too far in advance: Preparing the salad too early may lead to mushy vegetables. Aim to make it no more than a few hours before serving.

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Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• The salad will keep well in the refrigerator for up to 3 days.

Freezing Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

• Freezing is not recommended, as the texture of the pasta and vegetables may change once thawed.

Reheating Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

• Oven: Preheat your oven to 350°F (175°C). Spread the salad on a baking sheet and heat for about 10 minutes, stirring halfway through.
• Microwave: Place a portion in a microwave-safe bowl. Cover and heat on medium for 1-2 minutes, stirring halfway through.
• Stovetop: Warm gently in a pan over low heat, stirring occasionally until heated through.

Frequently Asked Questions

What makes Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette special?

The combination of tangy feta, sweet cranberries, and zesty lemon vinaigrette creates a unique flavor profile that’s refreshing and satisfying.

Can I customize this Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette?

Absolutely! You can add ingredients like grilled chicken, nuts, or other seasonal vegetables to make it your own.

How do I store leftover Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Is this salad suitable for meal prep?

Yes! This salad is perfect for meal prep as it holds up well in the fridge and can be made ahead of time.

Final Thoughts

Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is not only delicious but also versatile. It’s great for lunch, picnics, or as a side dish at gatherings. Feel free to customize it with your favorite ingredients or adjust it based on what’s available. Give this recipe a try, and enjoy its bright flavors!

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Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

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• Author: Florence
• Total Time: 20 minutes
• Yield: Serves approximately 6

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Description

Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a vibrant and refreshing dish that beautifully combines the tangy flavor of feta cheese with the sweetness of dried cranberries. Tossed in a zesty lemon vinaigrette, this salad is perfect for light lunches, picnics, or as a side at your next BBQ. With its colorful ingredients and quick preparation time, it’s an effortless way to impress your guests while providing a nutritious option they’ll love.

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Ingredients

Scale 1x2x3x

• 12 oz rigatoni pasta
• 1 cup crumbled feta cheese
• ½ cup dried cranberries
• ½ cup diced cucumber
• ½ red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• Salt and pepper to taste

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Instructions

1. Cook the rigatoni in salted boiling water for about 10 minutes until al dente. Drain and rinse under cold water.
2. In a small bowl, whisk together olive oil, lemon juice, salt, pepper, and Dijon mustard until smooth.
3. In a large mixing bowl, combine the cooled pasta with feta cheese, cranberries, cucumber, onion, and tomatoes.
4. Drizzle the vinaigrette over the salad and toss gently to coat all ingredients.
5. Garnish with fresh parsley and serve immediately or chill for 30 minutes before serving.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Mixing
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 290
• Sugar: 8g
• Sodium: 450mg
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 15mg

Keywords: Use fresh ingredients for the best flavor. Adjust seasoning to your taste preference. Add grilled chicken or nuts for extra protein and crunch.