Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a vibrant, flavor-packed dish perfect for any occasion! The creamy feta cheese combined with sweet dried cranberries and crunchy walnuts creates a delightful harmony of textures and flavors. This salad is not just a quick meal; it’s also suitable for potlucks, picnics, and even holiday gatherings. With its zesty lemon vinaigrette, every bite brings a refreshing taste that will impress your guests.
Why You’ll Love This Recipe
- Quick to Prepare: This salad can be made in just 20 minutes, making it an ideal choice for busy weeknights.
- Flavorful Ingredients: The combination of feta, cranberries, and walnuts offers a delicious mix of savory and sweet flavors.
- Versatile Dish: Serve it as a light main course or as a side dish at your next barbecue or family gathering.
- Healthy Choice: Packed with nutrients from spinach and healthy fats from walnuts, this salad is both satisfying and nutritious.
- Make Ahead Friendly: You can prepare it in advance and chill it for enhanced flavors, ensuring you’re ready for any occasion.
Tools and Preparation
To make the Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette efficiently, having the right tools is essential. Here are some must-have kitchen items for this recipe.
Essential Tools and Equipment
- Large pot
- Colander
- Small mixing bowl
- Whisk
- Large mixing bowl
- Measuring cups and spoons
Importance of Each Tool
- Large pot: Necessary for boiling the rigatoni pasta until al dente.
- Colander: Helps drain the pasta quickly while rinsing it under cold water to stop the cooking process.
- Whisk: Ideal for mixing the lemon vinaigrette smoothly without lumps.
- Large mixing bowl: Essential for combining all ingredients evenly.
Ingredients
Pasta Base
- 12 oz rigatoni pasta
Flavor Boosters
- 1/2 cup crumbled feta cheese
- 1/3 cup dried cranberries
- 1/4 cup toasted walnuts, chopped
Fresh Elements
- 2 cups baby spinach
- 1/4 red onion, thinly sliced
Zesty Dressing
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Salt and black pepper, to taste
How to Make Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Step 1: Boil the Rigatoni
Boil rigatoni according to package instructions until al dente. Drain the pasta in a colander and rinse under cold water to stop the cooking process.
Step 2: Prepare the Dressing
In a small bowl, whisk together:
3 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon honey
1/2 teaspoon Dijon mustard
Add salt and black pepper to taste.
Step 3: Combine Ingredients
In a large bowl, combine:
The cooked rigatoni
1/2 cup crumbled feta
1/3 cup dried cranberries
1/4 cup toasted walnuts
2 cups baby spinach
1/4 red onion (thinly sliced)
Step 4: Toss with Dressing
Drizzle the lemon vinaigrette over the salad. Toss gently to ensure all ingredients are evenly coated.
Step 5: Serve or Chill
Serve immediately or chill in the refrigerator for about 15 minutes to enhance the flavors before serving. Enjoy your delightful Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette!
How to Serve Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is not only delicious but also versatile. You can serve it in various ways to suit the occasion or your personal taste.
As a Main Dish
- Enjoy this salad as a light lunch or dinner option. The combination of pasta, feta, and walnuts provides a satisfying meal without being too heavy.
As a Side Dish
- Pair it with grilled chicken or fish for a refreshing side that complements the main course perfectly. Its vibrant flavors enhance any protein-based dish.
At Picnics and BBQs
- This salad is an excellent choice for outdoor gatherings. It’s easy to transport and offers a delightful contrast to hearty barbecue items.
For Meal Prep
- Make this salad ahead of time for easy lunches throughout the week. Store it in individual containers for grab-and-go convenience.
Chilled for Summer Days
- Serve it cold on hot summer days for a refreshing treat. Chilling enhances the flavors of the lemon vinaigrette and makes each bite more enjoyable.
How to Perfect Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
To elevate your Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette, consider these simple tips.
- Use Fresh Ingredients: Fresh spinach and high-quality feta cheese can significantly enhance the flavor and texture of your salad.
- Customize Your Nuts: Feel free to substitute walnuts with pecans or almonds, depending on your preference for different textures and tastes.
- Add More Veggies: Incorporate additional vegetables like bell peppers or cucumbers for extra crunch and nutrition.
- Balance the Dressing: Adjust the acidity by adding more lemon juice if you prefer a tangier flavor, or add more honey for sweetness.
- Experiment with Herbs: Fresh herbs like basil or parsley can add another layer of flavor; try mixing them into the salad before serving.
- Serve Immediately: For the best texture, serve soon after mixing. If preparing in advance, keep the dressing separate until ready to eat.
Best Side Dishes for Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Pairing your Feta & Cranberry Rigatoni Salad with complementary side dishes can create a well-rounded meal. Here are some great options:
- Grilled Chicken Skewers: Marinated chicken skewered and grilled to perfection adds protein and pairs nicely with the salad’s flavors.
- Roasted Vegetables: A mix of seasonal vegetables roasted until caramelized brings out natural sweetness that balances the tartness of cranberries.
- Garlic Bread: Crusty garlic bread provides a crunchy contrast and is perfect for soaking up any remaining vinaigrette on your plate.
- Caprese Salad: A fresh Caprese salad made with ripe tomatoes, mozzarella, and basil complements the Mediterranean vibe of the rigatoni salad.
- Quinoa Pilaf: Lightly seasoned quinoa pilaf adds healthy grains while maintaining a light profile that pairs well with pasta salads.
- Fruit Salad: A refreshing fruit salad offers sweetness and hydration, making it an ideal accompaniment during warmer months.
- Stuffed Peppers: Colorful stuffed peppers filled with rice, beans, or meat add a hearty touch while being visually appealing on any table.
- Zucchini Noodles: For a low-carb option, spiralized zucchini noodles tossed in olive oil make for an interesting contrast alongside your pasta dish.
Common Mistakes to Avoid
Making a pasta salad can be simple, but a few common mistakes can affect the flavor and texture of your Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette.
- Using overcooked pasta: Always cook rigatoni until al dente. Overcooking makes it mushy and less enjoyable.
- Skipping the rinse: Rinsing the pasta with cold water stops the cooking process. This prevents sogginess in your salad.
- Not balancing flavors: Ensure your lemon vinaigrette has enough acidity. Adjust salt and sweetness to enhance the overall taste.
- Ignoring ingredient freshness: Use fresh baby spinach and quality feta cheese. Fresh ingredients elevate the dish’s overall appeal.
- Tossing too aggressively: Gently mix the salad to avoid breaking apart the feta and damaging other ingredients.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette in an airtight container.
- It stays fresh for up to 3 days in the refrigerator.
Freezing Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
- Freezing is not recommended, as it may change the texture of the salad components.
- If necessary, freeze only the cooked rigatoni separately.
Reheating Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
- Oven: Preheat to 350°F (175°C) and heat for about 10-15 minutes until warm.
- Microwave: Place in a microwave-safe dish, cover, and heat on medium for 1-2 minutes or until warm.
- Stovetop: Heat on low in a skillet, stirring occasionally until warmed through.
Frequently Asked Questions
What can I substitute for feta cheese in this recipe?
You can use goat cheese or ricotta as a creamy alternative if you want a different flavor profile.
Can I make this Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette ahead of time?
Yes! Prepare it a few hours in advance for better flavor. Just add the dressing right before serving.
Is this salad suitable for meal prepping?
Absolutely! The Feta & Cranberry Rigatoni Salad is perfect for meal prep as it stores well and is nutritious.
What are some variations I can try with this salad?
Feel free to add grilled chicken, roasted vegetables, or swap cranberries for other dried fruits like apricots or cherries.
Final Thoughts
The Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette brings vibrant flavors together in one delightful dish. Its versatility allows you to customize ingredients based on your preference or what you have on hand. Give this recipe a try, and enjoy its deliciousness at your next gathering!
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
- Total Time: 20 minutes
- Yield: Serves 4
Description
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a delightful, refreshing dish that combines creamy feta, sweet cranberries, and crunchy walnuts for a satisfying meal. This vibrant salad is perfect for any occasion, from potlucks to summer picnics. The zesty lemon vinaigrette adds a bright touch, making every bite a burst of flavor. Quick to prepare in just 20 minutes, it’s an ideal choice for busy weeknights or as a make-ahead option for gatherings.
Ingredients
- 12 oz rigatoni pasta
- 1/2 cup crumbled feta cheese
- 1/3 cup dried cranberries
- 1/4 cup toasted walnuts, chopped
- 2 cups baby spinach
- 1/4 red onion, thinly sliced
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Salt and black pepper
Instructions
- Boil rigatoni according to package instructions until al dente. Drain and rinse under cold water.
- In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper.
- In a large bowl, combine the cooked rigatoni with feta cheese, cranberries, walnuts, spinach, and red onion.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately or chill for enhanced flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 8g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 15mg
