If you’re searching for a pasta salad that feels both comforting and refreshingly modern, Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is the answer. This dish balances creamy, salty feta with sweet dried cranberries, all brought together by a zesty lemon vinaigrette that coats every ridge of the rigatoni. It’s vibrant, satisfying, and surprisingly versatile—perfect for weeknight dinners, meal prep, picnics, or holiday spreads.

Unlike heavy mayo-based pasta salads, this recipe leans into Mediterranean-inspired flavors and a light, citrus-forward dressing. The result is a salad that tastes indulgent without being overwhelming, and fresh without being bland. Whether served chilled or at room temperature, this rigatoni salad delivers layers of texture and contrast in every bite.

Why This Rigatoni Salad Works So Well

Rigatoni is an ideal pasta shape for salads. Its ridges trap the lemon vinaigrette, while the wide tubes cradle bits of feta and cranberries. Each forkful feels intentional rather than slippery or flat. Add to that the sharp tang of lemon juice, the richness of olive oil, and the salty creaminess of feta cheese, and you get a pasta salad that’s deeply flavorful yet light enough to keep eating.

The cranberries are more than just a pop of color—they introduce sweetness that offsets the acidity of the lemon and the brininess of the cheese. Fresh herbs add a final layer of brightness, keeping the dish balanced and crave-worthy.

Ingredients

Rigatoni pasta
Crumbled feta cheese
Dried cranberries
Fresh parsley or basil, finely chopped
Lemon zest
Fresh lemon juice
Extra virgin olive oil
Dijon mustard
Honey or maple syrup
Garlic (optional, finely minced)
Salt
Freshly ground black pepper

Each ingredient plays a distinct role, and none overpower the others. This is a salad built on harmony.

Instructions

Bring a large pot of generously salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain and rinse briefly under cool water to stop the cooking process. Set aside to cool completely.
In a small bowl or jar, whisk together fresh lemon juice, lemon zest, olive oil, Dijon mustard, honey, salt, and black pepper until emulsified. Taste and adjust seasoning as needed.
Transfer cooled rigatoni to a large mixing bowl. Drizzle with about two-thirds of the lemon vinaigrette and toss gently to coat.
Add crumbled feta, dried cranberries, and chopped herbs to the bowl. Toss carefully to avoid breaking down the feta too much.
Add remaining vinaigrette as needed, depending on how saucy you prefer the salad.
Cover and refrigerate for at least 20–30 minutes to allow flavors to meld.
Before serving, give the salad a final toss and adjust seasoning with salt, pepper, or extra lemon juice if desired.

Flavor Profile & Texture Breakdown

This salad succeeds because it hits every flavor note:

Salty: feta cheese
Sweet: dried cranberries
Acidic: lemon juice
Rich: olive oil
Fresh: herbs and lemon zest

Texturally, you get tender pasta, creamy cheese, chewy cranberries, and occasional pops of zest. It’s satisfying without being heavy.

Tips for the Best Feta Cranberry Pasta Salad

Salt your pasta water well. This is your only chance to season the pasta itself.
Cool the pasta before mixing. Warm pasta will melt the feta and dull the flavors.
Use high-quality olive oil. Since the vinaigrette is simple, the oil really matters.
Add feta last. This keeps it creamy and intact rather than mashed.

Easy Variations

This rigatoni salad is endlessly adaptable:

Add protein: grilled chicken, shrimp, or chickpeas
Make it vegan: swap feta for a plant-based alternative or marinated tofu
Add crunch: toasted walnuts, almonds, or sunflower seeds
Go greener: fold in arugula or baby spinach just before serving

Serving Suggestions

Serve this salad as:

A light lunch on its own
A side dish for grilled meats or fish
A potluck or picnic favorite
A holiday salad alternative to heavier sides

It pairs especially well with grilled lemon chicken, roasted vegetables, or crusty bread.

Storage & Make-Ahead Notes

This pasta salad keeps well in the refrigerator for up to 3 days. Store in an airtight container and refresh with a splash of lemon juice or olive oil before serving. In fact, the flavors improve after a few hours, making it ideal for meal prep.

Cultural & Flavor Inspiration

While not traditional, this dish borrows inspiration from Mediterranean and modern American cuisine, where citrus, cheese, and dried fruit often coexist in balanced harmony. It’s a contemporary pasta salad that feels at home at both casual cookouts and refined gatherings.

Final Thoughts

Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is proof that simple ingredients can create bold results. It’s fresh, colorful, and deeply satisfying without being heavy. Once you try it, it’s bound to become a repeat recipe in your rotation.