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 delightful blend of creamy feta, sweet dried cranberries, crunchy toasted walnuts, and zesty lemon vinaigrette creates an irresistible experience. Ideal as a light meal or a side dish, this pasta salad is quick to prepare and sure to impress at gatherings, picnics, or family dinners.
Why You’ll Love This Recipe
- Quick and Easy: This salad comes together in just 20 minutes, making it a perfect choice for busy weeknights or last-minute gatherings.
- Flavorful Ingredients: The combination of feta cheese and cranberries brings together creamy and sweet flavors that delight the palate.
- Versatile Dish: Enjoy this salad warm or chill it for a refreshing side. It pairs well with grilled meats or can be served as a standalone vegetarian option.
- Nutritious Choices: Packed with spinach and walnuts, this salad offers vitamins and healthy fats, making it both tasty and wholesome.
- Perfect for Meal Prep: Make it ahead of time! This pasta salad holds up well in the fridge, so you can enjoy leftovers throughout the week.
Tools and Preparation
To make your Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette seamlessly, you’ll need a few essential tools. Gathering these items beforehand will ensure a smooth cooking experience.
Essential Tools and Equipment
- Large pot
- Mixing bowl
- Small whisk or fork
- Colander
Importance of Each Tool
- Large pot: Essential for boiling rigatoni pasta evenly until al dente.
- Mixing bowl: Perfect for combining all ingredients without spilling.
- Small whisk or fork: Ideal for mixing the lemon vinaigrette smoothly.
- Colander: Helps drain water from cooked pasta efficiently.
Ingredients
Pasta and Greens
- 12 oz rigatoni pasta
- 2 cups baby spinach
Key Add-ins
- 1/2 cup crumbled feta cheese
- 1/3 cup dried cranberries
- 1/4 cup toasted walnuts, chopped
- 1/4 red onion, thinly sliced
Lemon Vinaigrette
- 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: Cook the Rigatoni
Boil rigatoni according to package instructions until al dente. Drain the pasta well and rinse under cold water to stop the cooking process.
Step 2: Prepare the Lemon Vinaigrette
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 pepper to taste.
Step 3: Combine the Salad Ingredients
In a large mixing bowl, combine:
Cooked rigatoni
Crumbled feta cheese
Dried cranberries
Chopped toasted walnuts
Baby spinach
Sliced red onion
Step 4: Dress the Salad
Drizzle the lemon vinaigrette over the salad mixture. Toss gently to coat all ingredients evenly without breaking apart the feta.
Step 5: Serve or Chill
Serve immediately for best flavor or chill in the refrigerator for about 15 minutes to allow flavors to meld. Enjoy your delicious 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. It can be served in various ways to suit different occasions and tastes.
As a Main Dish
- Serve chilled for a refreshing summer lunch.
- Pair it with grilled chicken or shrimp for a heartier meal.
As a Side Dish
- Complement your favorite grilled meats, such as steak or chicken.
- Offer it alongside roasted vegetables for a balanced plate.
For Picnics and Potlucks
- Pack it in portable containers for easy transport.
- Garnish with extra feta and cranberries just before serving to enhance presentation.
With Bread
- Serve with crusty bread or garlic bread for a complete meal.
- Use as a filling in wraps for an on-the-go option.
How to Perfect Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
To achieve the best flavor and texture in your Feta & Cranberry Rigatoni Salad, consider these helpful tips.
- Choose fresh ingredients: Fresh spinach and quality feta cheese will significantly enhance the salad’s taste.
- Chill before serving: Allow the salad to chill in the fridge for at least 15 minutes. This helps the flavors meld together beautifully.
- Adjust seasoning: Taste your salad before serving; you can always add more salt, pepper, or lemon juice to suit your preference.
- Add protein: For additional nutrition, consider mixing in grilled chicken, chickpeas, or even tofu.
- Experiment with nuts: If you’re not keen on walnuts, try pecans or almonds for a different crunch and flavor.
- Make it ahead: Prepare this salad up to a day in advance. Just hold off on adding the spinach until ready to serve to keep it fresh.
Best Side Dishes for Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
Pairing side dishes with your Feta & Cranberry Rigatoni Salad can elevate your meal. Here are some excellent options to consider.
- Grilled Chicken Skewers: Marinated chicken skewers make a flavorful addition that complements the salad’s flavors.
- Roasted Vegetables: Seasonal vegetables like zucchini and bell peppers roasted in olive oil provide a hearty side.
- Garlic Bread: Crispy garlic bread is perfect for scooping up any leftover salad dressing.
- Caprese Salad: A fresh Caprese salad adds vibrant colors and balances the richness of feta.
- Quinoa Pilaf: Lightly seasoned quinoa pilaf offers additional texture and nutrients.
- Stuffed Peppers: Colorful stuffed peppers can bring another layer of flavor and nutrition to your table.
Common Mistakes to Avoid
When making Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette, it’s easy to overlook a few details that can affect the outcome. Here are some common mistakes to watch out for.
- Skipping the rinsing step – Not rinsing the rigatoni after cooking can lead to sticky pasta. Rinse under cold water to prevent clumping and enhance texture.
- Ignoring ingredient temperatures – Using ingredients straight from the fridge may impact the salad’s flavor. Allow feta and walnuts to come to room temperature for a better blend of tastes.
- Overdressing the salad – Adding too much vinaigrette can make the salad soggy. Start with a small amount and add more gradually until you reach your desired flavor.
- Using stale nuts – Old walnuts can ruin the dish’s crunch. Always use freshly toasted nuts for optimal flavor and texture.
- Not adjusting seasoning – Under-seasoning can lead to blandness. Taste your salad before serving and adjust salt and pepper as needed.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 3 days.
- Keep ingredients separate if possible, especially the dressing, to maintain freshness.
Freezing Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
- Freezing is not recommended due to the texture change in pasta and vegetables.
- If necessary, freeze only the pasta and dress separately. Use within 1 month.
Reheating Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
- Oven – Preheat to 350°F (175°C) and heat covered for about 15 minutes.
- Microwave – Heat in short bursts (30 seconds) until warm, stirring between intervals.
- Stovetop – Warm gently over low heat while stirring; avoid overcooking.
Frequently Asked Questions
Here are some common questions about preparing Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette.
Can I make Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette ahead of time?
Yes, this salad can be prepped a few hours in advance. Just keep the dressing separate until you’re ready to serve.
What other ingredients can I add?
Feel free to customize! Add grilled chicken, cherry tomatoes, or bell peppers for extra flavor and nutrition.
Is this recipe suitable for meal prep?
Absolutely! It’s great for meal prep as it stores well in the refrigerator and is easy to pack for lunches.
How do I store leftovers of Feta & Cranberry Rigatoni Salad?
Store leftovers in an airtight container in the fridge for up to 3 days.
Final Thoughts
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is not only delicious but also versatile. You can customize it with various ingredients based on your preferences. Whether enjoyed on its own or as a side dish, this salad offers a delightful blend of flavors that will impress everyone at your table!
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette
- Total Time: 20 minutes
- Yield: Serves approximately 4
Description
Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is a vibrant and flavorful dish that combines the creaminess of feta with the sweetness of dried cranberries, perfectly balanced by a zesty lemon vinaigrette. This pasta salad is not only quick to prepare, taking just 20 minutes, but it also makes for a delightful addition to any meal, whether enjoyed as a light lunch or served alongside grilled meats at gatherings. Packed with wholesome ingredients like fresh baby spinach and crunchy toasted walnuts, this dish is as nutritious as it is delicious. Ideal for meal prep, leftovers can be easily stored in the fridge, ensuring you have a tasty option ready throughout the week.
Ingredients
- 12 oz rigatoni pasta
- 2 cups baby spinach
- 1/2 cup crumbled feta cheese
- 1/3 cup dried cranberries
- 1/4 cup chopped toasted walnuts
- 1/4 red onion, thinly sliced
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- Salt and black pepper to taste
Instructions
- Cook rigatoni in boiling water 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 mixing bowl, combine cooked rigatoni, feta cheese, cranberries, walnuts, spinach, and red onion.
- Drizzle the lemon vinaigrette over the salad mixture and toss gently to coat.
- Serve immediately or chill in the refrigerator for about 15 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 360
- Sugar: 8g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 15mg
