There’s something deeply satisfying about a pasta salad that manages to feel both light and indulgent at the same time. This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette does exactly that—combining chewy rigatoni, tangy feta cheese, sweet dried cranberries, and a bright, citrusy dressing that ties everything together in a way that feels fresh, modern, and completely crave-worthy.

Unlike heavy, mayo-based pasta salads, this recipe leans into balance. The lemon vinaigrette delivers acidity and freshness, the feta adds creaminess and salt, and the cranberries bring a pop of sweetness that keeps every bite interesting. It’s the kind of dish that works just as well for a casual lunch as it does for a potluck, picnic, or elegant dinner spread.

This salad is also incredibly versatile. Serve it chilled on a hot summer day, or enjoy it at room temperature during cooler months. It travels well, holds its texture beautifully, and tastes even better after the flavors have had time to mingle. Whether you’re meal-prepping for the week or feeding a crowd, this rigatoni salad is a reliable, crowd-pleasing option.

Why Rigatoni Works Perfectly for Pasta Salad

Rigatoni is often associated with warm, hearty sauces, but it’s an unsung hero when it comes to cold pasta salads. Its wide, ridged tubes are ideal for catching vinaigrette, herbs, and crumbles of feta. Unlike thinner pastas that can clump or turn mushy, rigatoni maintains its structure, giving the salad a satisfying bite even after refrigeration.

In this recipe, rigatoni acts as a sturdy base that allows bold flavors to shine without overpowering the dish. Every forkful delivers a balanced combination of pasta, cheese, fruit, and dressing.

The Flavor Balance: Sweet, Salty, and Bright

What makes this salad truly special is the interplay of flavors:

Feta cheese brings sharp, salty creaminess
Dried cranberries add chewy sweetness
Fresh lemon juice provides brightness and acidity
Olive oil smooths everything out with richness

This balance keeps the salad from leaning too far in any one direction. It’s not overly sweet, not too tangy, and never bland. Instead, it feels intentional and refined—simple ingredients used thoughtfully.

Ingredients

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

Instructions

Bring a large pot of generously salted water to a boil. Add the rigatoni and cook until al dente according to package instructions. 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 lemon juice, lemon zest, olive oil, honey, Dijon mustard, minced garlic, salt, and black pepper until fully emulsified. Taste and adjust seasoning as needed.
Transfer the cooled rigatoni to a large mixing bowl. Drizzle with half of the lemon vinaigrette and toss gently to coat.
Add the dried cranberries and crumbled feta cheese to the pasta. Toss lightly to distribute evenly without breaking up the feta too much.
Pour in the remaining vinaigrette and toss again until everything is well coated.
Fold in the chopped parsley just before serving for freshness and color.
Chill for at least 20 minutes before serving, or serve immediately at room temperature.

Tips for the Best Pasta Salad

Salt your pasta water well – this is your only chance to season the pasta itself.
Cool the pasta before mixing – warm pasta can melt the feta and dull the flavors.
Add herbs last – this keeps them fresh and vibrant.
Taste before serving – cold temperatures mute flavor, so a final pinch of salt or squeeze of lemon can make a big difference.

Easy Variations

Add toasted walnuts or almonds for crunch
Swap cranberries for dried cherries or apricots
Add baby spinach or arugula for a leafy boost
Use goat cheese instead of feta for extra creaminess

Serving Suggestions

This salad pairs beautifully with grilled chicken, roasted vegetables, or seafood. It also stands confidently on its own as a light lunch or vegetarian main. Serve it alongside crusty bread and sparkling water for an effortless, elegant meal.

Make-Ahead & Storage

This rigatoni salad can be made up to 24 hours in advance. Store it in an airtight container in the refrigerator. Before serving, toss gently and refresh with a splash of lemon juice or olive oil if needed.

A Modern Pasta Salad for Every Occasion

The Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette proves that pasta salad doesn’t have to be boring or heavy. With simple ingredients and thoughtful balance, it delivers big flavor with minimal effort—making it a recipe you’ll come back to again and again.

Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette

A bright, refreshing pasta salad made with rigatoni, tangy feta, sweet dried cranberries, and a zesty lemon vinaigrette.

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Prep Time 15

Cook Time 12

Total Time 27

Servings: 4 servings

Course: Dessert, Snack

Cuisine: American, Autumn

Calories: 320